This Berry Pavlova Recipe is a Summer Staple
Back in the day, I was terrified of meringues. They seem so finicky, right? Well, I’m here to let you know that this Berry Pavlova Recipe is adapted from the GBBO Queen, Mary Berry! To clarify, it means this recipe is simple, precise & easy to follow. Best yet, it tastes delicious.
A Few Tips To Ensure The Meringue for Your Berry Pavlova Recipe is Perfect
First, you have to start with a clean bowl. Even if it’s clean, clean it again, Any oils or soap residue will mess up your egg whites. Next, you have to use real eggs. This may seem obvious, but someone (ME!) thought they could take a short cut and use the egg white cartons from Costco. It doesn’t work. So, you’ve got to separate your eggs.
Please be sure to keep the yolk & the whites apart. If a shell falls in, here a tip! Use a part of the eggshell to attract it. Seriously, it works like a magnet. I have no idea why, but it’s a game-changer.
Then, we get to beat the egg whites. You’ve got some wiggle room here, you just want to get them to a soft peak. This means if you lift the whisk up, it’s a flimsy little mountain at the top. Just be sure not to overbeat here. You can always do more, but you can’t turn back time. Not even Cher can do that.
Voila! You’ve got yourself a soft peak. Give it a little wiggle to be sure. It may be a little foamy, but here we get to add the sugar. And we add a LOT of it!
Do the right thing & get yourself some baking sugar. It’s smaller than regular old granulated. The last thing you want is for your pavlovas to be grainy. Add the sugar in a little bit at a time. Then you’ll reach a stiff & glossy consistency with your meringue Your last step is to fold in the water & cornstarch combo at the very end.
Have Fun With Shapes When You Make This Berry Pavlova Recipe
I decided to change it up and make discs. My thought is to make Captain America shields for the 4th of July. Sure, you can pipe the meringues if you want. But, since we are covering them with whipped cream & berries, there is not need for the to be perfect!
Unsure about the discs, I figure I’ll make the wreath as well. I’ve made it several times & it’s so tasty. I use my handy scooper to plop the meringue onto the sheet & then you smooth it and make a well in the center.
Yes, I realize this wreath is reminiscent of a Georgia O’Keefe painting, but let’s go with it. You want your filling to have a place to sit, so the ditch works!
Berries & Cream – Time to Go Wild With Your Berry Pavlova Recipe
As you can see, my homemade whipped cream is covering the top so I can make my Captain America design. First, I tried placing the fruit on the discs & it didn’t work. Next time I will double the size. On the wreath, I started with the star. I figured if I could get the blueberries in a good star shape, the red rings of strawberries would be easy.
If you don’t care about Captain America (don’t tell me!) then get those berries ready! Honestly, use any fruit you want! We pick so many fresh berries from Hoffman Farms in the summer, that strawberries, raspberries & blueberries are my go-to choice.
Honestly, this shield was a pain, but damn it looked good on the 4th of July. Not as good as America’s ass, but we enjoyed it nonetheless. This Berry Pavlova Recipe is a total winner. The texture of the meringue paired with the soft & fresh whipped cream matches perfectly with fresh berries.
Berry Pavlova Recipe
This is a delicious and light dessert that is perfect for any party.
- 6 large free-range egg whites
- 350 g/12oz caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 600 ml/20fl oz double cream
- 2 tsp vanilla bean paste
- 50 g/1¾oz icing sugar sifted
- 200 g/7oz strawberries hulled and quartered
- 300 g/10½oz raspberries
- 200 g/7oz blueberries
- powdered sugar for dusting
- Preheat the oven to 160C/140C Fan/Gas Line a large baking tray with baking parchment and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm/6in circle in the centre of the larger circle to make a ring.
- Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form when the whisk is removed. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.
- Spoon the meringue onto the ring drawn on the baking parchment. Using a large spoon make a shallow trench in the meringue for the cream and fruit to sit in.
- Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white. Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry.
- To assemble, whip the cream, vanilla paste and icing sugar until stiff peaks form when the whisk is removed. Spoon the cream into the trench in the meringue. Arrange the strawberries, raspberries, blueberries and pomegranate on top and decorate with a few mint leaves, if using. To serve, dust with icing sugar and cut into wedges.
Adapted from Mary Berry's Christmas Pavlova Recipe