Berry Pavlova

Ingredients

• 4 Egg whites
• 1 cup Granulated sugar
• 1 tablespoon Cornstarch
• 1 teaspoon White vinegar
• 1/2 teaspoon Vanilla extract
• 1 cup Heavy cream
• 2 tablespoons Powdered sugar
• 1 cup Fresh strawberries
• 1/2 cup Fresh blueberries
• 1/2 cup Fresh raspberries
• 1/4 cup Fresh blackberries
• 1/2 teaspoon Lemon zest
• 1 pinch Pinch of salt

Instructions

1. 1

   Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.

2. 2

   In a clean, dry bowl, beat egg whites with a pinch of salt until soft peaks form.

3. 3

   Gradually add granulated sugar, one tablespoon at a time, beating well after each addition until the meringue is glossy and stiff peaks form.

4. 4

   Gently fold in cornstarch, white vinegar, and vanilla extract.

5. 5

   Spoon the meringue onto the prepared baking sheet, forming a circle about 8 inches in diameter. Create a slight indentation in the center.

6. 6

   Bake for 60 minutes, then turn off the oven and let the pavlova cool completely inside the oven for at least 2 hours or overnight, without opening the door. This is CRITICAL for a crisp meringue.

7. 7

   In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form.

8. 8

   Gently spread the whipped cream over the cooled pavlova.

9. 9

   Top with fresh strawberries, blueberries, raspberries, and blackberries. Sprinkle with lemon zest.

10. 10

    Serve immediately or shortly after assembling to prevent the meringue from softening.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.