Ingredients
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1/2 None lemon
6 None egg whites
1/2 cup granulated sugar
1 tsp vanilla bean paste
1 tbsp cornstarch, sifted
1 lb strawberries, hulled and quartered
10 oz raspberries
8 oz blueberries
1 tbsp powdered sugar, sifted
1 1/2 cups heavy cream
Preparation
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Preheat the oven to 300\u00b0F. Line a baking sheet with parchment paper. Draw a 9 inch circle on the paper using an upside down bowl as a guide. Turn the paper over (you should still be able to see the outline of the circle).
Rub the inside of an electric mixer bowl and whisk attachment with halved lemon (this helps stabilize the egg whites). Place egg whites in bowl and beat on medium speed. With mixer running, add granulated sugar 1 tbsp at a time, waiting until sugar is dissolved before adding the next spoonful. Once all the sugar has been added, beat on high speed to form a stiff glossy meringue. (Rub a little of the mixture between two fingers - if you can still feel granules, then continue beating until they are completely dissolved.)
Add vanilla and cornstarch and beat until just combined. Spoon mixture into a round on the baking sheet, using drawn circle as a guide. Smooth the top to make it as flat as possible.
Bake for 1 hour 45 mins. Turn oven off and allow pavlova to cool completely (leave door closed).
For the berry topping, place berries in a bowl. Add powdered sugar and toss to coat. Cover and refrigerate for at least 1 hour, stirring once. The berries will create their own syrup.
Beat cream in a medium bowl with electric mixer on medium speed until soft peaks form. To serve, dollop whipped cream on pavlova shell. Sprinkle with berries and drizzle with the syrup.
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