Mixed Berry Pavlova
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Ingredients
- 4 large (120 grams) egg whites
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1 cup (200 grams) superfine (castor) or granulated (regular) sugar
- 1 teaspoon white vinegar
- 1/2 tablespoon cornstarch, potato starch or arrowroot powder
- 1 10-ounce bag frozen raspberries, thawed
- 3 tablespoons sugar
- 1 cup heavy whipping cream
- 1 tablespoon granulated white sugar
- 1 teaspoon pure vanilla extract
- 1/2 pint fresh strawberries, hulled and sliced
- 1/2 pint fresh blueberries
- 1/2 pint fresh raspberries
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Preparation
Step 1
Preheat oven to 250°F (130°C) and place rack in the center of the oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
Step 2
Pour the vanilla and vinegar into a small cup. Stir the cornstarch into the sugar in a small bowl.
Step 3
In a large bowl of a heavy-duty mixer, fitted with a whisk attachment, whip egg whites and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
Step 4
Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar. Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
Step 5
Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
Step 6
Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature by 25 degrees, and turn pan around. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.
Step 7
For the raspberry sauce, puree the raspberries in a food processor, blender or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with three tablespoons of sugar, until it is heated through and the sugar is dissolved.
Step 8
For the whipped cream, whip the cream in the clean bowl of an electric mixer fitted with a whisk attachment. When it starts to thicken, add the sugar gradually and then the vanilla, beating the cream until firm. Be careful not to over-do it, or might end up with a bowl of homemade butter.
Step 9
Mix the fresh strawberries, blueberries, and raspberries with 1/2 cup of the raspberry sauce.
Step 10
When the meringue disk is cooled, put it on a plate. Spread the top completely with the sweetened whipped cream. Add the mixed berries and sauce mixture, spooning them carefully into the middle of the pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
Step 11
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Chef's notes
You can make the meringue cake several days in advance. Just store it in a cool dry place, in an airtight container. However, once the whipped cream and fruit are placed on the meringue, the dessert should be eaten immediately as the meringue will start to soften and break down from the moisture of the cream and fruit.
The proper texture of the meringue inside should be marshmallowy.
