Dessertsbonappetit3.6
Pavlovas With Fresh Berries
Velvety dollops of whipped cream top an extra crisp, delicate meringue shell for the perfect range of textures in this pavlova recipe.
👥 12 Servings👤 Rachael Coyle📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●oven
- ●baking sheet
- ●wooden spoon
- ●whisk
📝 Preparation Steps
1
Meringue
2
Preheat oven to 350°. Scatter sugar in a shallow baking dish and bake ⏱️ 10 minutes. After ⏱️ 8 minutes, using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until foamy.
large egg whites6
3
Remove sugar from oven and decrease temperature to 200°. With the mixer running, gradually stream sugar into egg whites. Add salt and beat until stiff peaks form and bowl is barely warm to the touch. (Heads up: This can take as much as ⏱️ 10 minutes with a stand mixer and up to ⏱️ 20 minutes with a handheld mixer.) Scrape in vanilla seeds, reserve pod for another use, and beat just to combine.
large egg whites6
4
Scoop large spoonfuls of meringue onto 2 parchment-lined baking sheets to make 12 mounds. Make a slight indentation in the center of each mound with the back of the spoon, pushing out to create 3"-diameter rounds. Top the border of meringues with nuts and/or poppy seeds, as desired.
5
Bake meringues until dry and firm, about ⏱️ 2 hours and ⏱️ 15 minutes. Turn off oven and use a wooden spoon to prop door ajar. Let meringues cool completely in oven.
6
Do Ahead: Meringues can be made 1 day ahead. Store tightly wrapped at room temperature.
7
Assembly
8
Combine sugar and 2 cups berries in a medium bowl and mash together with a fork until sugar is dissolved and mixture is bright in color and pourable.
9
Whisk cream in a medium bowl to medium peaks. Spoon whipped cream into centers of meringues, top with remaining berries, then drizzle with sauce.
10
Do Ahead: Berry sauce can be made ⏱️ 4 hours ahead. Store tightly covered at room temperature.
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