Ingredients
Scale
- 4 egg whites from large eggs
- 200 grams (1 cup) granulated sugar
- 1 tsp vanilla extract
- A splash of lemon juice (or cream of tartar)
- 360 ml (1.5 cups) heavy whipping cream
- 1–2 tsp granulated sugar (optional)
- Splash of vanilla extract
- 110 grams (1 cup) raspberries
- 125 grams (1 cup) blackberries
- 135 grams (1 cup) strawberries, quartered or halved
- 1–2 tbsp granulated sugar (optional)
- Splash of lemon juice
- Mint leaves (optional, for garnish)
Instructions
- Preheat your oven to 220°F (100°C).
- Carefully separate the egg whites from the yolks, ensuring no yolk gets into the egg whites.
- Add the egg whites and a splash of lemon juice to a clean bowl.
- Whip until frothy, then add the vanilla extract.
- Gradually mix in the sugar, one tablespoon at a time.
- Continue to whip until stiff peaks form.
- Prepare a baking sheet with parchment paper, dolloping meringue in each corner.
- Shape the meringue into a circle (8-9 inches in diameter) with higher sides.
- Bake for 90 minutes, then turn off the oven and cool inside for 1-2 hours.
- Crack open the oven door and let it cool for an additional 30 minutes to an hour.
- Remove the pavlova from the oven.
- Prepare the berries by washing and mixing with sugar and a splash of lemon juice.
- Whisk heavy whipping cream, sugar, and a splash of vanilla until soft peaks form.
- Assemble the pavlova by placing meringue on a plate, spooning in whipped cream and topping with mixed berries.
- Garnish with mint leaves if desired.
Notes
Ensure all equipment is clean and dry to achieve optimal egg white texture.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Pavlova, dessert, meringue, berries, summer dessert