Fresh Berry Pavlova
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is naturally gluten-free meringue dessert with a crisp crust and soft, light inside (like marshmallow). You may top it with whipped cream and fruit of any kind. We prefer our Pavlova with fresh berries.
Author: Nancy Muzichuk
Recipe type: dessert
Cuisine: New Zealand
- 3 eggs whites
- ⅔ cup Organic cane sugar (caster sugar)
- 2tsp Tapioca starch
- 1tsp white vinegar
- ¼ tsp salt
- 1 cup heavy whipping cream
- 3-4Tbsp powder sugar
- Strawberries, raspberries, blueberries and blackberries
- Preheat the oven to 280F.
- Line the large flat cookie sheet with parchment paper and draw a 9inch circle in the center of the parchment paper.
- Process sugar in the food processor until sugar fine, not powdered, just superfine.
- In a large bowl, with mixer at medium speed, beat eggs whites and salt until foamy. Increase speed to high and beat in sugar, 1 Tbsp at a time, beating well until mixture completely dissolves and whites stand in stiff, glossy peaks - it should be thick enough not to fall from the beaters.
- Place 1 tsp of vinegar and 2 tsps of tapioca starch in a cup and stir it together.
- With spatula, gently fold in the vinegar mixture into meringue.
- With spatula, spread mixture to edge of circle, forming 2-inch-high edge all around and creating a well where the cream will be placed after baking.
- Reduce heat to 260F and bake Pavlova for an hour, or until it is dry and crispy to the touch.
- Turn off the oven and leave slightly open. Leave the pavlova for at least an hour before removing from the oven. Finish cooling on a wire rack.
- When completely cool, peel away the paper and place on a serving plate.
- Whisk the cream on medium speed for a minute or so, then increase speed to high and add powdered sugar, spoon at time, whisking after each addition until soft peaks. Spoon into the inside of the Pavlova and decorate with berries of your choice.