Classic Pavlova with Fresh Berries and Whipped Cream

Classic Pavlova with Fresh Berries and Whipped Cream is a show-stopping dessert

Ingredients :

For the Meringue:

• 4 large egg whites , at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar (helps stabilize the meringue)
• 1 tablespoon cornstarch (for texture)

For the Topping:

• 1 cup heavy cream (or coconut cream for a dairy-free option)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Fresh mixed berries (such as strawberries, blueberries, raspberries, and blackberries)

Optional Garnish:

• Mint leaves , for a pop of color and freshness

Instructions :

1. Prepare the Meringue :

• Preheat your oven to 250°F (120°C) . Line a baking sheet with parchment paper and draw a circle (about 8-10 inches in diameter) as a guide for your pavlova.
• In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form (this takes about 2-3 minutes).
• Gradually add the sugar, about 1 tablespoon at a time, beating constantly on high speed until stiff, glossy peaks form. This should take around 7-10 minutes. The meringue should be thick and shiny, with no sugar granules left.
• Gently fold in the vanilla extract, white vinegar, and cornstarch using a spatula. The vinegar helps stabilize the meringue, and the cornstarch creates a soft, marshmallow-like center.
• Spoon the meringue onto the parchment paper within the drawn circle, spreading it into an even layer. You can use the back of a spoon to create soft peaks along the edges, which will give the pavlova its characteristic appearance.

2. Bake the Meringue :

• Place the meringue in the preheated oven and bake for 1 1/4 to 1 1/2 hours , or until the outside is crisp and lightly golden, and the inside sounds hollow when tapped. The meringue should be firm to the touch.
• Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar. This helps to prevent cracking from sudden temperature changes.
• Once cooled, remove the pavlova from the oven and carefully transfer it to a serving platter. It’s normal for the meringue to crack slightly as it cools.

3. Whip the Cream :

• In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract on medium speed until soft peaks form. Be careful not to overwhip, as it can turn into butter. You want the cream to be soft and fluffy, perfect for spreading.

4. Assemble the Pavlova :

• Once the meringue has cooled completely, spoon the whipped cream onto the center of the pavlova, spreading it gently to the edges.
• Top with an assortment of fresh berries. You can use strawberries, blueberries, raspberries, blackberries, or any of your favorite berries. Arrange them artfully to create a colorful, vibrant top.

5. Serve :

• Garnished with fresh mint leaves for a pop of color and extra freshness.
• Slice carefully with a sharp knife and serve immediately. The meringue will stay crisp on the outside, while the inside remains soft and marshmallow-like.

Tips :

• Perfect Meringue : Make sure the mixing bowl and beaters are completely free of grease or any traces of oil. This ensures the egg whites will whip properly. Using room temperature eggs also helps them to whip up better.
• Toppings : Feel free to get creative with the toppings! You can add other fruits like kiwi, passion fruit, or even a drizzle of fruit syrup for added flavor.
• Make-Ahead : The meringue can be made a day ahead and stored in an airtight container. Top it with whipped cream and berries just before serving to keep the texture crisp.
• Dairy-Free Option : For a dairy-free

This Classic Pavlova with Fresh Berries and Whipped Cream is a