Mixed Summer Berry Pavlovas

Pavlovas are tender light and chewy meringues that love to get all dressed up for any occasion. They are light as air and have tender chewy marshmallow like centers. The egg whites are whipped together with sugar, corn starch, and white wine vinegar baked at a relatively cool temperature until crisp and then topped with fresh whipped cream and all the summer berries. I made a little berry sauce to go on top as well.

Pavlovas

• 4 egg whites (about 4 oz)
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 1 tsp. white wine vinegar
• 2 tsp. corn starch
• Fresh berries to garnish

Berry Sauce

• 1 cup strawberries, cleaned and quartered
• 1 cup raspberries
• 1/4 cup granulated sugar
• 1 tsp lemon juice

Whipped Cream

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tsp. vanilla extract

Pavlovas– Starting with the pavlovas, preheat the oven to 250 degrees. Line a rimmed baking pan with parchment paper and set aside.

In a stand mixer with the whisk attachment, add in the egg whites and start beating on low until they start to get foamy. Then increase speed and with the motor running gradually add in the sugar, vanilla, white wine vinegar and corn starch. Make sure to scrape down the sides with a rubber spatula to get everything incorporated, but not so much that you loose air. Once everything is incorporated whisk until you have really stiff glossy peaks.

So now to bake them, you can do a couple different options you can either do one large one or individual. I like to do individual, just easier to eat and they look really pretty on everyones plate, but totally preference.

Pipe or spoon 3-4 inch circles onto the prepared baking pan, about 6 on the pan. Use the spoon and swirl the tops to make them look pretty. Then place in the oven for 1 1/2 hours, making sure not to open the oven at all during this time. Then turn the oven off and let them sit in the oven to cool and continue to crisp up for about another hour.

While they are cooking make the berry sauce and whipped cream.

Berry Sauce– in a small sauce pan, add the strawberries and raspberries along with the sugar and lemon juice. Place over medium high heat, stirring occasionally. Use a fork to mash the berries while they are cooking. Let the sauce continue to cook until it has thickened and coats the back of a spoon nicely. Remove from heat and let cool slightly. Then pour through a fine mesh strainer into another bowl to remove all the seeds. And you are left with a smooth glossy sauce. Cover and place in the fridge until ready to use.

Whipped cream-In the stand mixer with the whisk attachment, add in the heavy cream and starting on low speed start mixing until it gets foamy. Then gradually add in the sugar and vanilla extract. Continue mixing until you have nice soft peaks.

When you are ready to plate, spoon a little of the berry sauce on the bottom of the plate just so it’s not sliding around. Place the pavlova on top and then a nice big spoonful of whipped cream, top with all the fresh berries and the berry sauce. Garnish with flowers and mint leaves. Enjoy!!