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Berry Pavlova Recipe

Berry Pavlova Recipe, this classic vanilla pavlova is topped with pastry cream and fresh berries. With a side of stabilized whipped cream, this is one show-stopping (yet SO EASY!!) dessert!
Course Baked Good, Dessert
Cuisine Italian
Keyword pavlova
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 6 hours
Servings 8 servings
Author Dana at ThisSillyGirlsKitchen.com

Ingredients

For the pavlova

  • 4 large egg whites
  • pinch salt
  • 1 & 1/4 cups powdered sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla bean paste or vanilla extract

For the pastry cream

  • 2 cups whole milk
  • 1/4 + 1/3 cup granulated sugar divided
  • 2 large egg yolks
  • 1 large egg
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla bean paste or vanilla extract

Additional Toppings

  • 3 ounces fresh blueberries
  • 3 ounces fresh raspberries
  • 1 & 1/2 cups fresh strawberries diced
  • 1 recipe whipped cream optional

Instructions

For the pavlova

  • Preheat the oven to 350°F. Using a pencil, trace a 9-inch circle on parchment paper, turn the paper upside down so the pencil marking is still visible but on the underside of the paper. Place on a large sheet tray, set aside.
  • In a stand mixer (or with a hand mixer), add the egg whites and salt. Starting at low speed, gradually increase the speed until glossy soft peaks form. Add the powdered sugar one tablespoon at a time, scraping the sides as needed. On high speed, whip the egg whites until glossy stiff peaks form.
  • Add the cornstarch, vinegar, and vanilla, and fold in until combined. Turn out meringue onto the parchment lined sheet tray. Staying within the lines of the pencil markings, flatten out the meringue and smooth the sides, add the slightest indention in the center of the meringue so the toppings will stay for presentation.
  • Place into the oven on the middle rack, immediately reduce the heat to 300°F. Bake for 1 hour and 15 minutes. Without opening the oven door, turn off the oven and let the meringue cool completely. This can take 6+ hours. I suggest making this the day before.

For the pastry cream

  • In a medium sauce pot, add the milk and 1/4 cup of the sugar, whisk to combine. Bring to a boil over medium heat, stirring often. While heating, in a large bowl, add the egg yolks, egg, cornstarch, and remaining 1/3 cup granulated sugar. Whisk until smooth.
  • Once the milk comes to a boil, very slowly drizzle the hot milk into the egg mixture while whisking constantly. Add all of the milk to the egg mixture, then transfer everything back into the sauce pot. Over medium heat, bring it back up to a boil, stirring constantly.
  • Once the mixture reaches a boil, take it off the heat and stir in the butter. Stir until it is completely dissolved, then stir in the vanilla. Immediately cover with plastic wrap so the plastic is touching the top of the pastry cream so a skin does not form. Place in the fridge until cold.

Pavlova assembly

  • Place cooled pavlova on cake stand or whatever you are using to serve. Top with the pastry cream and berries. You can top with whipped cream, or serve it on the side, this is optional.

Notes

Recipe for pavlova inspired by NY Times Cooking.
Recipe for pastry cream inspired by All Recipes