Pavlova with Red Berry Sauce
Everyone will be wowed by this spectacular looking dessert!!! Pavlova with Red Berry Sauce is a light, airy dessert that has a crisp, crunchy outer shell with a soft marshmallow-like center. The best part is that Pavlova is very simple and easy to make with heavenly results!
Servings: 8 servings
Ingredients
Meringue
- 4 (4 ½ oz.) egg whites, room temperature
- ⅛ tsp salt
- 1 cup superfine sugar
- 2 tsp cornstarch
- 1 tsp pure vanilla extract
- 1 tsp white wine or champagne vinegar
Red Berry Sauce
- 1 lb strawberries, hulled, quartered and divided
- 12 oz fresh raspberries, divided
- ⅓ cup sugar
- 1 Tbsp lemon juice
Whipped Cream Topping
- 1¼ cups heavy cream
- ¼ cup crème fraiche or sour cream
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Meringue: Preheat the oven to 200°F with the rack on the bottom third of the oven. Line a baking pan with parchment and trace a 7-inch circle. Flip the parchment over so the circle is on the other side.
- In a stand mixer with the whisk attachment, beat the egg whites and salt on medium-low speed until fluffy, about 5-6 minutes. Turn the mixer to medium speed, gradually add the sugar a tablespoon at a time with 10 seconds in between each addition. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to medium-high; beat until egg whites are thick, glossy, and stiff peaks form, about 5-7 minutes.
- Remove the bowl from the mixer and sift the cornstarch onto the beaten egg whites. Add the vanilla and white wine vinegar; fold in lightly with a rubber spatula. Scoop the meringue into the center of the traced circle on the parchment paper. Spread it into a circle. Bake until the meringue exterior is dry and crisp, 2 to 2½ hours. (2 hours for a more marshmallow-like center). Turn the oven off and let the meringue completely cool, about 1 hour or up to overnight.
- Red Berry Sauce: Puree half of the strawberries and raspberries in a food processor. Strain the puree through a sieve and discard the solids.
- In a small saucepan over medium heat, cook the berry juices until reduced to 1 cup, about 7-9 minutes. Remove from heat and stir in lemon juice; cool completely. Combine ¼ of the red berry sauce with the remaining half of fresh berries. Gently fold to coat the berries.
- Whipped Cream Topping : In a medium bowl with a hand mixer, beat the cream and crème fraiche (or sour cream) to medium peaks. Add the powdered sugar and vanilla extract; beat until just combined.
- Gently fold in 4-5 tablespoons Red Berry Sauce into the whipped cream leaving streaks of sauce. Spoon whipped cream on top of meringue, then the fresh berries in berry sauce.
- Garnish with fresh mint, fresh basil, or lemon zest; optional. Serve with the remaining Red Berry Sauce on the side.
Notes
- TO MAKE SUPERFINE SUGAR: You can buy it in the sugar section of the grocery store or make your own buy adding regular granulated sugar in a food processor fitted with a blade and pulse a few times. Superfine sugar ensure the meringue will not be gritty that can happen from larger sugar grains.
- The pavlova meringue can be made up to 2 days in advance.
- Keep the prepared pavlova meringue in a dry, cool place.
- Store plain pavlova meringue in an airtight container or wrapped in plastic wrap at room temperature and in a place where temperature and humidity are consistent, like a kitchen pantry.
- When storing pavlova meringue, keep it away from heat sources such as the stovetop, oven, or windows.
- Eat the pavlova meringue within 2 days after making it.
- Add the pavlova toppings only right before serving.