Pavlova with Chantilly Cream and Berries
- 5 egg whites
- 1¼ cups granulated sugar
- 2 teaspoons cornstarch, sifted
- 2 teaspoons distilled white vinegar
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups mixed berries
- 1 tablespoon granulated sugar
- Chantilly Cream:
- 1⅓ cups heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- Beat egg whites in a mixing bowl with an electric hand mixer on Low speed until foamy. Increase speed to High and beat until stiff peaks begin to form. Gradually sprinkle 1¼ cup sugar along the edges of the bowl while beating to incorporate, being careful not to add too much at once and deflate the egg whites. Add the sifted cornstarch followed by the vinegar, 1½ teaspoons vanilla, and ½ teaspoon salt; continue to beat on High until the meringue is very glossy and forms stiff peaks.
- Scoop the meringue onto the prepared baking sheet and bake in the preheated oven until the outside is crisp and slightly beige, 60 to 75 minutes. Turn oven heat off, prop oven door slightly ajar, and allow meringue to cool in the oven.
- Sprinkle one tablespoon sugar over the berries and allow to macerate for 10 to 15 minutes.
- While the berries sit, whip the heavy cream until thick; add 2 tablespoons sugar, vanilla extract, and a pinch of salt and whip until thick enough to hold its shape.
- Move cooled meringue to a serving platter; top with chantilly cream and berries to serve.
This recipe works well with a variety of different fruit. Try a mixture of fresh berries and sliced stone fruit, or even sliced kiwis, mangoes and pineapple for a more tropical feel. In the winter, you could also try pomegranate seeds and supremed oranges. The combination possibilities are endless!
What others are saying
Donna Hutchins says:
OMG this is wonderful. I was invited to a friends house last night for dinner and I offered to make dessert. I wanted to take a cheesecake but they wanted fruit. I saw this recipe and tried it. It went over so well, the group of us is getting together again tonight again and they asked me to make it again! Changes I made: the recipe calls for 1 1/3 cup Heavy whipping cream, some was left in the container which would get thrown out, so I whipped it up addd some sugar, vanilla and salt and used it. Can there be to much Chantilly Cream? Fruit I used was raspberries, Strawberries, blueberries and kiwi.
Greg Jones says:
This pavlova is a fantastic recipe, especially for first timers. I love the chantilly cream, the hints of vanilla are perfect.
Jessica Scott says:
Incredible, authentic pavlova! I made this for my best friends baby shower, and all the guests were obsessed. My husband is from New Zealand and he even agrees this is the best recipe!