Description
Delicate meringue heart beats with romantic Australian dessert passion in this pavlova, blending crisp exterior and marshmallow center. Sweet whipped cream and fresh berries crown this elegant centerpiece you’ll adore serving for special celebrations.
Ingredients
Scale
Meringue Base:
- 4 egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
Whipped Cream and Berries:
- 1 cup (240 milliliters) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (150 grams) mixed berries (strawberries, raspberries, blueberries)
Garnish:
- Mint leaves (optional)
Instructions
- Prepare a heart-shaped template by drawing two 6-inch hearts on parchment paper, then flip the paper over to prevent ink contact with the meringue.
- Set the oven to 250F (120C) and position the lined baking sheet.
- Whip egg whites with salt until soft, cloud-like peaks develop.
- Gradually incorporate granulated sugar, continuing to whisk until peaks become stiff and glossy with a luxurious sheen.
- Delicately fold vanilla extract, white vinegar, and cornstarch into the meringue, maintaining its voluminous texture.
- Carefully spread the meringue mixture onto the heart-shaped template, creating smooth, even surfaces with gentle peaks and valleys.
- Bake for 1 hour to 1 hour 15 minutes, watching for a crisp golden exterior while maintaining a marshmallow-soft interior.
- After baking, switch off the oven and leave the pavlova inside with the door slightly ajar, allowing it to cool completely and stabilize its delicate structure.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft, billowy peaks form.
- Once fully cooled, transfer the meringue heart to a serving platter.
- Generously layer the whipped cream across the meringue base.
- Artfully scatter mixed berries atop the cream, creating a vibrant and appetizing presentation.
- Serve immediately to preserve the pavlova’s crisp texture and stunning visual appeal.
Notes
- Check egg whites are at room temperature for maximum volume and smoother meringue texture.
- Use clean, grease-free bowl and whisk to ensure egg whites whip properly without deflating.
- Add sugar slowly to prevent grainy meringue and achieve silky, glossy peaks that hold shape perfectly.
- Cornstarch and vinegar help stabilize meringue, creating crispy exterior with soft marshmallow-like center.
- Low and slow baking prevents cracking and ensures even, delicate meringue texture.
- Cool pavlova inside oven prevents sudden temperature changes that can cause structural collapse.
- For gluten-free option, confirm all ingredients are certified gluten-free.
- Make ahead by preparing meringue base a day in advance and storing in airtight container.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 4
- Calories: 196 kcal
- Sugar: 7 g
- Sodium: 18 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 74 mg