Did you know that the dessert Pavlova is named after the Russian ballerina Anna Pavlova? Pavlova is a meringue dessert with a crisp and airy crust and is usually topped with fresh berries and whipped cream. I don’t know about you, but pavlova is one of my favorite desserts of all time. I love the look and taste of it! I always order it whenever I see it on a menu. I love it when it is topped with fresh berries and mint, and it always makes me feel like I am on vacation wherever I have it.
Prep Time: 20 mins
Cook Time: 1 hour 15 mins
Yield: 6 servings
- 4 egg whites
- 1 teaspoon vanilla extract
- 1 1/4 cups sugar
- 1 tablespoon cornstarch
- 3 cups fresh berries (I mix blueberries and raspberries)
- 1/4 cup finely granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup heavy cream whipped or readily made whipped cream
Make the Pavlova:
- Preheat the oven to 325ºF. Line a baking sheet with parchment paper.
- Place the egg whites in the bowl of a stand mixer with the whisk attachment. Beat on medium until light and frothy. Add in the vanilla and beat. Turn the mixer on and add the sugar, a few tablespoons at a time, until fully incorporated. Continue to beat until the whites are thick and glossy and they hold medium-firm peaks. Fold the cornstarch into the meringue with a rubber spatula.
- Pour the meringue out onto the prepared baking sheet. Form the meringue into a 6 to 7-inch circle, making a bowl-shaped indentation about 4-inches across in the center.
- Place the baking sheet in the oven, then immediately reduce the heat to 300ºF. Bake for one hour, then turn off the heat, leaving the pavlova in the oven to cool completely, 1 to 2 hours.
Make the Filling:
- Combine the berries, sugar and lemon juice in a bowl and stir to combine. Let the berries sit at least 1 hour, up to 2 hours.
Assemble the Pavlova:
- Place the meringue on a serving plate. Fill the bowl in the center with whipped cream. Top with the berry mix. Serve immediately! How would you wait anyway?!