Summer Berry Pavlova

Considering I had never tasted one of these until I made one, I’m not sure why I was so drawn to the idea. I do know that I saw someone on the Food Network making one and that after hearing the descriptions of “crispy, chewy and light” paired with “homemade whipped cream” and “seasonal fruit” that it absolutely, positively had to be my birthday dessert!!

Here is the shell just out of the oven. It is full of cracks but most the imperfections get covered up by the cream! (**keep scrolling people**)

pavlova

My sister Zandria, soon-to-be brother in law Paul, my son Devin, Travis and I devoured this. Like all of it. Because I read that it would get mushy and be worthless after adding the cream and berries therefore not worth saving for the next day. We sat of the front porch after the sun went down and ate pie until the mosquitoes drove us away 🙂

summer berry pavlova

Excited about my new go-to summer dessert!

Summer Berry Pavola

  • 4 egg whites from extra-large eggs
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons cornstarch

For the whipped cream:

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

For the berry topping:

  • 2 cups sliced strawberries
  • 1 cup blueberries
  • 2 tablespoons Chambord
  • 1 tablespoon sugar

Method

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
  • In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
  • Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
  • Bake for 1 hour. Let sit in oven for 45 minutes after baking. Cool on a wire rack.
  • To make the mixed berries: in a medium bowl add sliced strawberries, blueberries, liquor and sugar. Stir. Place in refrigerator until ready to use on dessert.
  • Right before serving make the whipped cream. In a small bowl, beat heavy cream until stiff peaks form; add the sugar and vanilla about halfway through the process; set aside.
  • Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with mixed berries.

Slightly Adapted from Allrecipes

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