Fresh Summery Berry Pavlova Is A Great 4th of July Dessert
It’s fresh, light, and colorful – it’s sure to impress at any get together.
The keyword here is ‘impress‘. I’ll never forget the first time I encountered pavlova done in this style. A sophisticated friend was going on about how she was going to make a pavlova for a last minute barbecue we were throwing together. All I really knew at that point was that a pavlova was a meringue based dessert named after a Russian ballerina – Anna Pavlova. I’d seen them for sale in high end bakeries. I had visions of trying to pipe meringue into symmetrical little rounds – which would then be dressed with perfectly coiffed and positioned blemish-free berries. FOR A BBQ? I thought my friend had revealed a stuffy side of her personality I wasn’t sure I was ready for. Thankfully, my concerns were unfounded.
The pavlova we ended up making – and I’ve made many times since – is as easy, approachable, and rustic as it is impressive.
Anytime you incorporate meringue into a recipe it makes you feels a bit like a culinary superhero. There is something magical to the seemingly endless volume you can get from whipping egg whites. It is a bit like blowing bubbles as a kid. Like bubbles, meringue can also be fickle and fragile. This recipe addresses that problem with two secret weapons that put science in your favor – corn starch and vinegar. These two ingredients stabilize the meringue, making it easier to work with.
[Nerd Alert: The vinegar helps to keep the egg whites stable – protecting against collapse of your fluffy pile. The corn starch keeps it from sweating moisture when it cooks – helping to avoid a blemished surface and chewy texture.]
Yes, Pavlova is the perfect dessert to impress regardless of the occasion!
This Berry Pavlova is light, flavorful, and easy to prepare – not to mention beautiful on your table. Impressive, right?
Fresh Berry Pavlova
Pavlova is a really easy but impressive dessert. It is light and fresh so it's great for summer.
Ingredients
Pavlova
- 6 egg whites
- 1 cup superfine sugar
- 1 ½ tsp corn starch
- 1 tsp distilled white vinegar
- ½ tsp vanilla
- ¼ cup boiling water
Toppings
- 1 pint whipped cream
- 4 cups fresh berries
Instructions
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Preheat oven 350℉.
Make Pavlova
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Add egg whites, sugar, cornstarch, vinegar and vanilla to a grease-free mixing bowl.
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Beat on high until eggs are fluffy and doubled in volume.
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Add boiling water all at once.
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Continue to beat on high until stiff glossy peaks are formed.
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Spread on a baking sheet lined with parchment paper. Smooth out into a 9x13 inch oval.
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Place in oven for 10 minutes.
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Leave oven closed. Reduce oven temperature to 200℉, continue to bake for 40 minutes.
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Without opening the door, turn oven off and let the pavlova sit in the oven for 1 hour before removing.
Toppings
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Whip one small carton of heavy whipping cream until stiff peaks form.
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Spread over the top of the pavlova.
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Add fresh berries and serve immediately.
Recipe Notes
You can slice and add a few tablespoons of sugar to the strawberries to encourage the juice to extract from the berries.
Right before serving toss in raspberries, blackberries and blueberries.
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