A classic pavlova with a meringue that is crispy on the outside and soft on the inside, topped with light whipped cream and fresh red berries. An airy and tart summer dessert, perfect served well chilled.
Ingredients
- 3 pieces egg whites
- 180 g granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 pinch fine salt
- 250 ml heavy cream
- 20 g powdered sugar
- 150 g strawberries
- 100 g raspberries
- 50 g redcurrants
- 50 g blueberries
- 8 leaves fresh mint leaves
Method
- Preheat the oven to a low heat and line a baking sheet with parchment paper; mentally trace a disc in the center to guide the shape of the meringue.
- Whip the egg whites with the salt until you get a soft white foam, then gradually add the sugar while continuing to whip until you have a shiny, dense meringue that forms stiff peaks.
- Gently fold the cornstarch, white vinegar, and vanilla into the meringue; mix just enough to keep a puffed and satiny texture.
- Spoon the meringue onto the baking sheet, forming a thick nest with a slight well in the center; bake until the outside is dry, pale, and crisp to the touch.
- Turn off the oven and let the meringue cool with the door ajar, until it is completely cold and easily detaches from the paper.
- Whip the very cold heavy cream with the powdered sugar until you get a soft cream that holds on the whisk without becoming grainy.
- Quickly rinse the red berries, dry them carefully, then cut the strawberries into even pieces so they easily mix with the other fruits.
- Top the cooled meringue with the whipped cream, add the red berries in a generous dome, sprinkle with fresh mint, and serve immediately to keep the crispy-melting contrast.
Nutrition
Per serving
- Energy
- 478.2 kcal
- Protein
- 7.04 g
- Carbohydrate
- 59.07 g
- Fat
- 23.38 g
- Fibre
- 2.06 g
- Calcium
- 18.91 mg
- Iron
- 0.32 mg
- Magnesium
- 12.93 mg
