In case you needed another reason to fall in love with meringue all over again, insert Pavlova. A crisp meringue shell with a marshmallowy center, topped with creamy whipped topping, and red berries is simply divine. This iconic Australian dessert relies on whipped eggs, for its light and airy texture. One bite of this dessert will have you floating on cloud nine.
Pavlova with Red Berry Sauce
- Half-Sheet Pan
- KitchenAid 7-Speed Digital Hand Mixer
- 3-Quart Saucier
- Glass Nesting Bowls
- Cuisinart Fine-Mesh Sieve Set
- Cuisinart 14-Cup Food Processor
- Nielsen-Massey Pure Vanilla Bean Paste
- High-Heat Scraper
- KitchenAid Artisan Series 5-Quart Stand Mixer
- Glass Liquid Measuring Cups
- Measuring Cups/Spoons Set
- 11-Pound Digital Scale
- Parchment Sheets
THE MERINGUE, BEAT
- 4 Egg whites (about 4½ oz.), room temperature
- ⅛ tsp. Kosher salt
- 1 cup Superfine sugar
- 2 tsp. Cornstarch
- 1 tsp. Vanilla bean paste
- 1 tsp. White wine vinegar
THE BERRY SAUCE, PURÉE
- 1 lb. Fresh strawberries, hulled, quartered, and divided
- 1 tbsp. Crème de cassis
- 1 tbsp. Fresh lemon juice
- ⅓ cup Granulated sugar
- 12 oz. Fresh raspberries, divided
WHIPPED CREAM, BEAT
- 1 ¼ cups Heavy cream
- ¼ cup Crème fraîche
- ½ cup Powdered sugar, sifted
- 1 tsp. Vanilla bean paste
- Preheat oven to 200° with rack in bottom third. Line baking sheet with parchment and trace a 7-inch circle; flip parchment over.
- Beat egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment on medium-low speed until fluffy and whisk leaves a distinct trail, 5–6 minutes. With mixer on medium speed, gradually add sugar, 1 Tbsp. at a time, until all is added. Scrape down sides of bowl. Increase speed to medium high and beat whites until thick, glossy, and stiff peaks form, 5–7 minutes more. (You should feel no grains of sugar if you rub a bit of meringue between your fingers.)
- Whisk together cornstarch, vanilla bean paste, and vinegar until smooth.
- Add cornstarch mixture to meringue; beat on medium-high until incorporated. (Run a spatula around the sides of mixer to ensure everything is combined.)
- Scoop meringue into center of traced circle on prepared baking sheet. Spread meringue to edges of traced circle and form a well in the center.
- Bake meringue until exterior is dry and crisp, 2–2¼ hours. Shut off the oven, and let meringue cool completely inside, about 1 hour, or up to overnight.
- Purée 5½ oz. strawberries (about 1¼ cups) and 6 oz. raspberries in a food processor; strain through a fine-mesh sieve, pressing solids to extract as much juice as possible. Discard solids.
- Heat berry juices and sugar in a saucepan over medium until reduced to 1 cup, 7–9 minutes. Stir in lemon juice and crème de cassis; cool completely.
- Combine remaining strawberries, raspberries, and ¼ cup berry sauce; gently fold to coat berries.
The Whipped Cream
- Beat cream and crème fraîche to medium peaks in a bowl with a hand mixer.
- Add powdered sugar and vanilla bean paste; beat just until combined. Gently fold 4–5 Tbsp. berry sauce into whipped cream.
- Top meringue with whipped cream and berry mixture. Serve remaining berry sauce on the side.
1 servings per container
- Amount Per ServingCalories365
- % Daily Value *
- Total Fat
- Saturated Fat 10g 50%
- Cholesterol 49mg 17%
- Sodium 75mg 4%
- Total Carbohydrate
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.