📝 About This Recipe
This quintessential Southern Hemisphere dessert is a masterclass in textures, featuring a crisp, ethereal meringue shell that yields to a marshmallow-soft interior. Named after the Russian ballerina Anna Pavlova, this dish celebrates the vibrant acidity of fresh berries against the velvet richness of hand-whisked cream. It is the ultimate showstopper for any gathering, offering a sophisticated balance of sweetness and tartness that feels light as air.
🥗 Ingredients
The Meringue Base
- 6 large Egg whites (at room temperature, strictly no yolk)
- 1 1/2 cups Superfine (caster) sugar (added gradually)
- 2 teaspoons Cornstarch (sifted)
- 1 teaspoon White wine vinegar (helps stabilize the foam)
- 1 teaspoon Pure vanilla extract (high quality)
- 1/2 teaspoon Cream of tartar (for structural integrity)
Macerated Berries
- 2 cups Fresh strawberries (hulled and quartered)
- 1 cup Fresh raspberries (kept whole)
- 1 cup Fresh blueberries (rinsed and dried)
- 2 tablespoons Granulated sugar (to draw out juices)
- 1 teaspoon Lemon juice (freshly squeezed)
Chantilly Cream & Garnish
- 1 1/2 cups Heavy whipping cream (very cold)
- 2 tablespoons Powdered sugar (sifted)
- 8-10 pieces Fresh mint leaves (for garnish)
- 2 tablespoons Passionfruit pulp (optional, for extra zing)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper and draw a 9-inch circle on the paper using a cake pan as a guide; flip the paper over so the pencil mark is underneath.
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2
In a perfectly clean, grease-free glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
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3
Increase the speed to medium-high and begin adding the superfine sugar one tablespoon at a time. This slow process ensures the sugar dissolves completely and prevents a gritty texture.
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4
Continue beating until the meringue is stiff, glossy, and holds its shape firmly. Rub a small amount between your fingers; it should feel smooth, not grainy.
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5
Using a spatula, gently fold in the sifted cornstarch, white wine vinegar, and vanilla extract. This creates the signature marshmallow center.
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6
Spoon the meringue onto the parchment paper within the drawn circle. Use a palette knife to build the sides up slightly, creating a shallow well in the center for the toppings.
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7
Place the tray in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 90 minutes without opening the oven door.
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8
Turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely for at least 2-3 hours. This slow cooling prevents the meringue from collapsing or cracking excessively.
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9
While the meringue cools, toss the strawberries, raspberries, and blueberries with 2 tablespoons of sugar and lemon juice. Let them macerate for 30 minutes until a light syrup forms.
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10
Just before serving, whip the cold heavy cream and powdered sugar in a chilled bowl until soft, billowy peaks form. Do not overbeat.
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11
Carefully peel the meringue off the parchment and place it on a serving platter. Fill the center with the whipped cream.
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12
Spoon the macerated berries and their juices over the cream. Garnish with fresh mint leaves and optional passionfruit pulp for a professional finish.
💡 Chef's Tips
Use room temperature eggs for maximum volume when whisking. Avoid making pavlova on a humid or rainy day, as the sugar in the meringue will absorb moisture and become sticky. Ensure your mixing bowl is completely free of fat or oil; wipe it with a little lemon juice before starting to be safe. Never open the oven door during the baking or initial cooling phase to prevent the shell from cracking. Assemble the pavlova immediately before serving to keep the meringue crisp; once topped with cream, it begins to soften.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a light Sparkling Rosé. Serve alongside a small pitcher of extra berry coulis for guests to drizzle. A hot cup of Earl Grey tea provides a lovely floral contrast to the sweet cream. For a winter twist, swap berries for pomegranate seeds and orange segments. Add a sprinkle of crushed pistachios for a salty crunch and beautiful green color.