Description
An 8–9-inch baked meringue shell with a soft center, topped with lightly sweetened whipped cream and three kinds of berries.
Ingredients
Scale
- 4 egg whites Large pasteurized shell egg whites, at room temperature
- 1 cup Superfine granulated sugar for meringue
- 2 teaspoons Cornstarch
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract for meringue
- 1 cup Cold pasteurized heavy whipping cream
- 1 tablespoon Powdered sugar for cream
- 1/2 teaspoon Vanilla extract for cream
- 1 1/2 cups Fresh strawberries, hulled and quartered
- 1/2 cup Fresh raspberries
- 1/2 cup Fresh blueberries
Instructions
- Heat oven to 250 F (120 C). Line a sheet with parchment and mark an 8–9-inch circle on the underside. Separate 4 pasteurized shell eggs without any yolk in the clean bowl. Whip whites to soft peaks.
- Add 1 cup superfine sugar a spoonful at a time, beating to glossy stiff peaks and checking that grit is mostly dissolved. Gently fold in 2 teaspoons cornstarch, 1 teaspoon white vinegar and 1 teaspoon vanilla. Spread inside the circle with a shallow center well.
- Bake about 75–90 minutes until outside looks dry and releases carefully from parchment, without deeply browning. Turn oven off, prop door slightly and cool shell inside at least 60 minutes, then completely to room temperature before cream. Actual oven and pasteurized-egg performance require kitchen testing.
- Near serving, wash berries and dry them well. Whip 1 cup cold pasteurized heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla to soft-to-medium peaks. Spread over cooled shell, then distribute 1 1/2 cups quartered strawberries, 1/2 cup raspberries and 1/2 cup blueberries.
- Cut into 8 working portions and serve promptly. Refrigerate assembled leftovers promptly; crispness and storage quality are untested, so do not promise that an assembled pavlova holds overnight.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 60 minutes, included in the total.
Working estimate: 25 minutes shell prep plus 10 minutes topping at service, up to 90 minutes low oven, at least 60 minutes oven cooling; full room-temperature cooling may take longer.
- Prep Time: 35 minutes
- Chilling, resting or cooling: 60 minutes
- Cook Time: 90 minutes
Nutrition
- Serving Size: One of eight working slices of an 8–9-inch pavlova; actual shell and fruit weights pending