Make this easy Pavlova Recipe with fresh raspberries and blueberries. It has a light baked meringue that is topped with whip cream and fruit.
I love this fresh summer dessert that is perfect with a summer dinner. Top with whatever fruit your family loves, the possibilities are many.
This recipe came to me via my New Zealand friend. It’s Craig’s mom’s recipe, and I remember he made it for a work event, and I instantly fell in love with this wonderful dessert. I, of course, asked him for the recipe, and thank goodness he was happy to give it to me.
You may have a few questions about Pavlova so I thought I would get those questions answered for you!
What is the difference between meringue and pavlova?
Meringue and pavlova are both made of egg whites and are made similarly and whipped. Meringue is crispy and dry, whereas pavlova is also crispy on the outside but fluffy and soft on the inside.
Can I make it a day before serving?
Yes! The most crucial part is that you store it in a container. And when you are ready to serve it, prepare the whole dessert with whip cream and fruit. If you try and make the entire pavlova the day before, it might get a bit soggy. That said, I just made it a couple of days ago, and we just ate some, and it was yummy. Maybe the meringue was a tiny bit soggy, but it still was tasty.
Why does it call for cornstarch?
The cornstarch stabilizes the whipped eggs and prevents them from drying out. Some recipes call for vinegar and cocoa powder which also works like cornstarch.
Pavlova Recipe with Raspberries and Blueberries
- 1 cup sugar Baker's sugar is best
- 1 tbsp cornstarch
- 4 egg whites
- 6 ounces heavy cream
- fresh fruit
- Preheat oven to 275°
- Line a flat cookie sheet with parchment paper.
- Stir sugar and cornstarch together in a bowl.
- Beat (at medium speed} the egg whites until foamy.
- Add sugar and cornstarch mixture to the egg whites.
- Increase the speed and beat until the mixture forms stiff peaks. You can tell if you have stiff peaks by turning your beater upright, and the egg white doesn't collapse. They stay stiff.
- Place the meringue on the lined cookie sheet in a circle and add a scalloped edge. To make the scallop design create a circle and then put little dollops on the edges and blend with the circle.
- Bake for an hour and a half. You'll know it's ready when the meringue lifts off the parchment paper.
- Leave the meringue on the cookie sheet and let cool. Then remove the parchment paper and transfer it to a cake stand.
- Prepare heavy cream by whipping until thick. You can add a bit of powdered sugar if you like.
- Spread the whipped cream evenly on the cooled meringue.
- Wash and dry the fruit. Place on top of the whipped cream.
I always love this pavlova recipe with raspberries and blueberries during the summer months when the fruit is in season. I used to place the fruit in a pretty design with circles of fruit. But nowadays, everyone is placing the fruit randomly in the middle.
You can design your pavlova however you wish. Choose different fruit and place them randomly or in a beautiful design.
If you like this wonderful dessert here are few others you may enjoy!
Well, have fun baking this summer!
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