Pavlova With Whipped Cream and Berries

A decadent dessert in Australia and New Zealand is made from slowly baked whisky egg whites. A combination of flavors and texture on a single bite.
A fantastic pavlova cake with a chewy and crispy meringue to die for! The secret for any successful meringue is to make sure that the egg whites don’t contain egg yolk when you separate them. A small amount of water or egg yolks will ruin the texture and the capability of the egg whites to rise to a beautiful and silky meringue. This pavlova recipe is sweet, light, and airy with a combination of your favorite whipped, vanilla cream, and summer berries.

Australian cuisine
Easy
SERVING: 6 People
TIME: 1 hr 40 min
COOKING TIME: 1 hr 30 min
INGREDIENTS:
  • Meringue
  • 4 large Egg whites
  • 1 cup Caster sugar
  • 1 tbsp Corn starch
  • 2 tsp Vanilla sugar
  • 1 tsp Ättika or white wine vinegar
  • - Assemble -
  • 1 cup Whipping cream
  • 400 g Mixed berries
  • Powdered sugar to taste
  • Vanilla cream *
  • cup Milk
  • 4 large Egg yolks
  • 2 tbsp Powdered sugar
  • 2 tbsp Corn starch
  • 2 tbsp Vanilla sugar
DIRECTIONS:
Step 1
Step 1
Step 1
Whisk egg whites and salt vigorously to form a hard foam. Add sugar little by little.
Step 2
Step 2
Step 2
Whisk in corn starch, vanilla sugar, and either the ättika or white wine vinegar. Move the meringue to a plate lined with parchment paper. Make a depression in each meringue for the filling.
Step 3
Step 3
Step 3
Pre-heat the oven at 435°F/225°C. Then immediately lower it to 250°F/125°C and bake the meringue for 1 1/2 hours. Let the meringue sit until the oven has cooled.
Step 4 Vanilla Cream*
Step 4 Vanilla Cream*
Step 4 Vanilla Cream*
Whisk together milk, egg yolks, sugar, and corn starch in a saucepan. Simmer the cream while whisking until it thickens. Make sure it does not come to a boil and burn. Add vanilla sugar to taste and let it cool before serving.
Step 5
Step 5
Step 5
To assemble each pavlova, start with the Vanilla Cream *, top with whipping cream, and garnish with berries. Powder over powdered sugar.