Mixed Berry Pavlova

September 16, 2018
A miraculous dessert with homemade whipped cream and a homemade mixed berry sauce that both perfectly balance out the sweetness of the pavlova.


For the pavlova
4 egg whites at room temperature
150g white sugar
1 tsp lemon juice
1 tsp vanilla extract
1 tbsp cornflour  (cornstarch)

For the topping
1 cup whipping cream
1 tbsp sugar
1/4 cup Blackberries
1/4 cup Raspberries
1/4 cup blueberries

For the berry sauce

1/2 cup Strawberries
1 tsp sugar
1 tbsp water


For the pavlova

  1. Preheat oven to 150 degrees Celcius.
  2. Place a parchment paper on a baking sheet and draw a 9-inch circle. Flip the parchment paper over and set aside.
  3. In a stainless steel bowl beat egg whites until stiff peaks. Slowly add one tablespoon of sugar at a time while beating. Beat until thick and glossy. 
  4. Add the lemon juice, vanilla, and corn starch and gently fold in. 
  5. Spread mixture onto the parchment paper, spreading it evenly to the edge of the drawn circle and bake for 1 hour. Let it sit in the oven for another one hour after baking. 
  6. Take the pavlova out and let it cool completely on a wire rack before adding toppings.

For the Toppings:

  1. Beat the whipping cream with sugar until soft peaks. Spread over cooled pavlova and on top add blueberries, raspberries and blackberries. 
  2. Make the berry sauce by heating the Strawberries with water and sugar and bring it to a boil. Stir well until the strawberries becomes mushy. Let this sauce cool completely.
  3. Then pour the this sauce over the pavlova and refrigerate for an hour. Slice and Serve! 

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