The pavlova is as fun to say as it is to make.
You see, making a pavlova is an event. It is not difficult if you follow instructions well; but, like all good things in life, it does take some time.
No drama, baby, just patience.
Preheat oven to 250°F.
Pavlova
- 6 egg whites
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 1/2 cups sugar (preferably caster sugar which is extra fine, not as gritty as regular)
- 2 teaspoons almond extract
- 1/2 teaspoon sea salt
- 1 recipe for Whipping Cream (shown below)
- 2 pints variety fresh blackberries, blueberries, strawberries, and raspberries
- 1/4 cup powdered sugar (for dusting)
Let eggs come to room temperature, then place egg whites in a mixing bowl and save egg yolks for another recipe.
Whip egg yolks until frothy and white. Sprinkle cornstarch and vinegar over eggs then whip together. Add sugar a couple of tablespoons at a time while continuing to whip, then add almond extract. Keep whipping until it’s glossy and has stiff peaks.
Line two half-sheet pans with parchment paper. Form three 8-inch circles about 2 inches high each with meringue.
Bake for 1 1/4 hours. Reduce heat to 150 and bake another hour. Turn oven off and allow to cool completely in the oven (about an hour).
While waiting for pavlova to cool, you can make the whipped cream and prepare the berries.
Whipping Cream
- 2 cups heavy whipping cream, whipped
- 1/2 cup Nutella
- 1/8 cup powdered sugar
To make whipped cream, whip heavy cream in a clean mixing bowl. Once it reaches soft peaks, add Nutella and powdered sugar. Whip to stiff peaks.
Rinse berries and allow them to dry on a sheet pan lined with paper towels. I like to cut the strawberries into quarters so they are easy to enjoy; but, if you’re looking for just a little more drama, you can leave all or some of them whole.
