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Light and Fluffy Triple Berry Pavlova

triple berry pavlova - featured image
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A light and fluffy pavlova topped with vanilla bean cream and a fresh triple berry mix, perfect for summer desserts and gatherings.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200 g) superfine sugar (caster sugar)
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract (optional)
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1 vanilla bean pod, split and seeds scraped (or 1 teaspoon pure vanilla extract)
  • 1 cup fresh strawberries, hulled and sliced
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle on the back as a guide, then flip the paper over.
  2. Separate the egg whites carefully, ensuring no yolk contaminates them and the bowl is clean and dry.
  3. Using an electric mixer, beat the egg whites on medium speed until soft peaks form, about 3-4 minutes.
  4. Gradually add superfine sugar, one tablespoon at a time, beating on high speed after each addition until glossy and stiff peaks form, about 7-10 minutes.
  5. Gently fold in the vinegar, cornstarch, and vanilla extract using a rubber spatula to avoid deflating the meringue.
  6. Transfer the meringue to the prepared baking sheet, spreading it inside the drawn circle and building the edges slightly higher to form a shallow bowl.
  7. Bake the meringue for 1 hour 15 minutes without opening the oven door. The meringue should be dry to the touch and slightly golden.
  8. Turn off the oven and leave the meringue inside with the door slightly ajar to cool completely, preferably overnight.
  9. Prepare the vanilla bean cream by whipping the chilled heavy cream with powdered sugar and vanilla bean seeds until soft peaks form.
  10. Assemble the pavlova just before serving by spooning or piping the vanilla bean cream into the cooled meringue bowl, topping generously with the triple berry mix, and garnishing with fresh mint leaves.

Notes

If meringue cracks slightly, it won’t affect taste. Avoid opening the oven door during baking to prevent cracks. Cool pavlova slowly in the oven with door ajar to prevent cracking. Use superfine sugar for smooth meringue. For dairy-free version, substitute coconut whipped cream and aquafaba for egg whites. Leftover pavlova is best eaten within 24 hours of assembly to avoid sogginess.

Nutrition

Keywords: pavlova, triple berry pavlova, summer dessert, meringue dessert, vanilla bean cream, fresh berries, light dessert, fluffy pavlova

Find it online: https://wigglebite.com/light-and-fluffy-triple-berry-pavlova-recipe-perfect-for-summer-desserts/