Bev's Pavlova
Delight your taste buds with Bev's Pavlova, a show-stopping dessert that combines a crisp, airy meringue shell with a luscious whipped cream topping and a vibrant medley of fresh fruit. Made with just a handful of ingredients including fluffy egg whites, tangy white vinegar, and a hint of vanilla, this elegant treat is baked to perfection, boasting a marshmallow-like center that melts in your mouth. Topped with lightly sweetened whipped cream and an array of strawberries, kiwi, and blueberries, this pavlova is as beautiful as it is delicious. Perfect for special occasions or as a light yet indulgent summer dessert, this recipe is easy to follow and sure to impress. Whether you’re hosting a dinner party or simply craving something extraordinary, Bev’s Pavlova is guaranteed to become a favorite on your dessert table.
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 2 teaspoons Cornstarch
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 250 milliliters Heavy whipping cream
- 2 tablespoons Powdered sugar
- 150 grams Fresh strawberries
- 2 medium Fresh kiwi
- 100 grams Fresh blueberries
Directions
Step 1
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper. Draw a 20 cm (8-inch) circle on the parchment paper as a guide, then flip the paper over so the pencil marking is underneath.
Step 2
In a clean, dry mixing bowl, use a handheld or stand mixer to beat the egg whites on medium speed until soft peaks form.
Step 3
Gradually add the sugar, one tablespoon at a time, while continuing to beat. Ensure each addition is fully dissolved before adding the next. This process may take 8-10 minutes. The meringue should be glossy and thick, with stiff peaks.
Step 4
Sprinkle the cornstarch over the meringue, then add the vinegar and vanilla extract. Gently fold them into the meringue using a spatula to avoid deflating it.
Step 5
Spoon the meringue onto the prepared baking sheet, spreading it into the circle you drew earlier. Create a slight indentation in the center to hold the cream and toppings later.
Step 6
Place the meringue in the oven, then immediately reduce the temperature to 120°C (250°F). Bake for 90 minutes, then turn the oven off and let the pavlova cool completely inside the oven with the door closed. This helps prevent cracks.
Step 7
While the pavlova cools, prepare the toppings. Wash and slice the strawberries and kiwi, keeping them as uniform as possible for presentation. Leave the blueberries whole.
Step 8
In a cold mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form. Be careful not to over-whip.
Step 9
Once the pavlova is completely cooled, transfer it carefully to a serving plate. Spread the whipped cream over the top, then arrange the sliced strawberries, kiwi, and blueberries over the cream.
Step 10
Serve immediately or store in the refrigerator for up to 2 hours before serving.
Nutrition Facts
| Serving size | (1013.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1944.5 |
| Total Fat 84.9g | 0% |
| Saturated Fat 50.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 250mg | 0% |
| Sodium 311.5mg | 0% |
| Total Carbohydrate 269.4g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 246.0g | |
| Protein 17.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 85.2mg | 0% |
| Iron 1.6mg | 0% |
| Potassium 952.4mg | 0% |
Source of Calories