There’s a long-standing argument on whom credit is given, New Zealand or Australia, for creating this beautiful dessert. This dessert was named after the Russian ballerina Anna Pavlova, who first toured Down Under in 1926. It was said that this dessert was created by a Wellington chef in her “honor”.
This meringue-based dessert’s origin was created somewhere else. After tireless research, it turns out this dessert actually belongs to the Americans and English. This meringue-based dessert with its crisp crust, and soft light inside, usually, topped with whipped cream and fresh fruit is as elegant as it is delicious.
Pavlova With Fresh Berries is a dessert that can be made in advance and assembled right before serving. I’m going to use all types of fresh berries and modestly toss them in a delicious raspberry sauce. I’m also going to make a fresh whipped cream kissed with pure vanilla.
To watch my other videos on my YouTube channel Always Home-Cooked click on the link below.
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 40 minutes
Yields: 4 servings
Equipment: 1 (10-cup) food Processor, 2 rimmed baking sheet pans, Stand mixer or a hand-held electric mixer, pastry bag with a star tip, plastic container with a tight-fitting lid
Ingredients For Meringue:
6 large egg whites, at room temperature
Pinch of Kosher salt
1 cup of granulated sugar
3 teaspoons of cornstarch, sifted
1 teaspoon of white wine vinegar
1 teaspoon of pure vanilla extract
Sweetened Whipped Cream:
1 cup of cold heavy whipping cream
1 tablespoon of vanilla-flavored granulated sugar
2 tablespoons of pure vanilla extract
Yields: 2 cups
1/2 pint of fresh raspberries
1/2 cup of sugar
1/4 cup of water
1/2 cup of raspberry jam with seeds (seedless optional)
1 tablespoon of Chambord (raspberry liqueur)
1/2 pint of hulled and sliced strawberries
1/2 pint of fresh blueberries
1/2 pint of fresh blackberries
1/2 pint of fresh raspberries
Fresh mint for garnish
Preheat oven to 180-degrees F.
Place a sheet of parchment paper on a sheet pan. Draw the outline of 4 inverted 6-inch creme brulee dishes, using the dishes as your guide, two on each paper. Turn the paper upside down so the pencil marks won’t get on the meringue.
Place the egg whites and a pinch of Kosher salt in a dry clean bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about a minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about another 2 minutes.
Remove the bowl from the mixer. Using a rubber spatula, very gently fold in the sifted corn starch, white vinegar, and vanilla extract to the beaten egg whites.
Fill the piping bag with a star tip with the egg whites. Starting in the middle moving outwards, draw out the meringue to complete the traced outline of the creme brulee dish. Once the outside of the line of the dish has been reached, go around one more time on the outer line to make a lip. This will allow you to fill the meringues to be filled. Refer to the pictures above.
Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringues to cool completely in the oven, for a least 1 additional hour. They will be crisp on the outside and soft on the inside.
While the meringues are baking and cooling in the oven, this gives plenty of time to make the raspberry sauce and prepare the whipped cream.
Directions For Raspberry Sauce:
Place the raspberries, sugar, and water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 to 5 minutes. Remove from the heat and allow to cool. Next, add the raspberry jam, cooled cooked raspberries mixture, and the Chambord, into the bowl of the food processor, fitted with a steel blade, and process until smooth. Transfer the rasberry sauce into a container with a tight-fitting lid to the frig for a least 30 minutes to chill.
Directions For Sweetened Whipped Cream:
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment. When the cream starts to thicken, add the vanilla sugar and vanilla ectract and continue to beat until firm. Note: Do not overbeat!!!
Yields: 2 cups
To Serve the Pavlova With Fresh Berries, carefully place the meringues onto the serving dishes. When ready to serve, fill the centers of the meringues with sweetened whipped cream. Place 1/4 cup of the mixed fresh berries (per meringue cookie) in a bowl. Ladle 1 to 2 tablespoons of the raspberry sauce in with the fresh berries and toss. Then ladle the sauced berries onto the top of the whipped cream in the center of each of the meringue cookies. Take a tablespoon of the raspberry sauce and drizzle some around the meringue. Garnish with a sprig of fresh mint.
There you have it, my Pavlova With Fresh Berries.
2 thoughts on “Pavlova With Fresh Berries”
That’s gorgeous! Such talent, and fascinating to learn the history of Pavlova as well!