Here is another fruity summer treat from Australia That keeps summer alive year round a crisp and chewy meringue based topped with a beautiful and colourful summer berries.
Pavlova is a very delicious fancy dessert that can be also eaten all year round, it is so easy that anyone can make it does take timmmmmme in oven but it worth it and you know what? You can sneak a few crumbly pieces here and there while you wait 😉 .
If you love this classic Australian marshmallowy dessert like I do here is the detailed recipe to try it out and let me know what you think in the comments below.
I can see many more Pavlova dessert recipes on my future list stay tuned.
You will need either a hand mixer or a stand mixer for this recipe to make the meringue.
Pavlova with Berries
A creamy crunchy marshmallowy dessert that will impress the crowds and the very berry perfect Pavlova for the weekend gathering.
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Amount Per Serving
Calories from Fat 104
% Daily Value *
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Total Carbohydrates 36g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 6 egg whites
- 1 cup caster sugar
- 1 tbsp vanilla extract
- 1 tbsp cornflour
- 2 tsp white vinegar
- 300 ml whipping cream
- ½ cup icing sugar
- 1 tbsp vanilla extract
- Mixed berries and mint leaves, to serve
- Preheat oven to 180°C, trace a 20cm circle onto two pieces of grease proof paper and line onto two separate baking trays.
- Whisk the eggwhites in a bowl until soft peaks form, add the vanilla extract and gradually add sugar, beating well until dissolved.
- Add the vinegar and cornflour and fold with a spatula until just combined.
- Spoon half of the mixture onto one of the prepared tray and the remaining half onto the other tray using the drawn circle as a guide, forming a round with a slight recess in the middle (for the second one).
- Bake for 1 ½ hours or until dry out, turn off oven and leave with the door ajar, to cool completely.
- In another bowl whisk the cream until soft and fluffy.
- To serve transfer the first meringue layer to a serving plate, spread with cream and smooth it out add some halved berries around the cream.
- Top the second meringue layer (the one with recess in the middle), press gently to stick them together then top with remaining cream and berries, scatter over a few mint leaves.