Pavlova Recipe with Raspberries and Blueberries

This easy Pavlova Recipe is such a crowd-pleaser dessert. It's a baked meringue topped with whipped cream and fruit. Make it in the summer when the fresh fruit is plentiful. Add whatever favorite fruit your family loves.

Course Dessert

Cuisine New Zealand

Keyword Dessert, Fruit, Meringue, Pavlova

Prep Time 30

Cook Time 1 30

Servings servings

Calories 182kcal

Author Janine Waite

Ingredients

1 cup sugar Baker's sugar is best
1 tbsp cornstarch
4 egg whites
6 ounces heavy cream
fresh fruit

Instructions

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.

Nutrition