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Pavlova with Berries

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Pavlova with Berries

Adapted from the Wikibooks Cookbook: Pavlova

SKSouCrunch Kitchen·
Everything in this version is new:
  • +12 ingredients
  • +10 steps

Ingredients

added removed changed
  • Meringue
    Added: 3 egg whites, at room temperature
  • Added: 1 pinch salt
  • Added: 3 tbsp cold water
  • Added: 250 g caster sugar
  • Added: 1 tsp white vinegar
  • Added: 1 tsp vanilla extract
  • Added: 1 tsp cornflour
  • Topping
    Added: 300 ml double cream
  • Added: 1 tbsp powdered sugar
  • Added: 250 g strawberries, hulled and halved
  • Added: 125 g blueberries
  • Added: Mint leaves, to decorate(optional)

Method

added removed changed

  1. Added step 1:

    Heat the oven to 150 °C (300 °F). Line a baking sheet with baking paper and draw a 20 cm circle on it.

    10 min

  2. Added step 2:

    Whisk the egg whites with the salt until very stiff.

    5 min

  3. Added step 3:

    Beat in the water, then add the sugar a spoonful at a time, whisking until the meringue is thick and glossy and stands in sharp peaks.

    8 min

  4. Added step 4:

    Gently fold in the vinegar, vanilla and cornflour.

    1 min

  5. Added step 5:

    Spread the meringue into the circle, making the sides a little higher than the middle.

    3 min

  6. Added step 6:

    Bake for about 45 minutes, until the outside is crisp and dry.

    45 min

  7. Added step 7:

    Turn off the oven and leave the meringue inside with the door ajar until completely cool, about 1 hour. This helps stop the middle collapsing.

    1 h

  8. Added step 8:

    Whip the cream with the powdered sugar to soft peaks.

    4 min

  9. Added step 9:

    Hull and halve the strawberries and rinse the blueberries.

    5 min

  10. Added step 10:

    Slide the cooled meringue onto a plate, spread the cream over the top and pile on the fruit. Scatter with mint and serve straight away.

    3 min