Pavlova with Berries and Cream
Ingredients
For the Pavlova
- 4 large egg whites room temperature
- 1 cup 200 g granulated sugar
- 1 teaspoon white vinegar 5 ml
- ½ tablespoon cornstarch 4 g
- ½ teaspoon pure vanilla extract 2.5 ml
For the Topping
- 1 cup 240 ml heavy whipping cream, cold
- 1 cup 240 g mascarpone cheese
- 1 tablespoon powdered sugar or more to taste (8 g)
- ½ teaspoon pure vanilla extract 2.5 ml
- 2 cups 300 g mixed fresh berries (strawberries, blueberries, raspberries, etc.)
Instructions
- Prep the Oven and Baking Sheet
- Preheat the oven to 300°F (150°C).
- Line a baking sheet with parchment paper. Using a 7-inch (18 cm) circle template, trace the shape onto the parchment, then flip it over so the pencil marks are on the underside.
Make the Meringue
- In a large, clean bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, beating on high speed for 8–10 minutes until glossy, stiff peaks form and the mixture feels smooth between your fingers.
- Sprinkle in the cornstarch, add vinegar and vanilla, then gently fold until combined.
Shape and Bake
- Spoon the meringue into the center of your traced circle and shape into a round nest with slightly raised edges.
- Place in the oven, immediately reduce the temperature to 225°F (110°C), and bake for 60 minutes.
- Turn the oven off and let the pavlova cool inside with the door closed for 1 hour.
Make the Whipped Cream
- In a chilled mixing bowl, beat the heavy cream, mascarpone, powdered sugar, and vanilla until soft peaks form. Keep refrigerated until ready to use.
Assemble and Serve
- Carefully transfer the cooled pavlova to a serving platter.
- Spread the whipped cream on top and finish with fresh berries.
- Serve immediately, or refrigerate uncovered for up to 2 hours.