Ingredients
Scale
- 6 egg whites (from large eggs)
- 1 3/4 cups granulated sugar
- 2 tablespoons cornstarch (optional but helps with texture)
- 1 teaspoon cream of tartar (optional but stabilizes the meringue)
- 1 cup blueberries (fresh)
- 1 cup raspberries (fresh)
- For the Vanilla Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons rum (optional, but adds a lovely flavor)
Instructions
- Whipping the Meringue:
- In the bowl of a stand mixer, combine the egg whites and sugar. Begin whipping on high speed for about 15-20 minutes, or until the mixture increases in volume, becomes pearl white, and forms stiff peaks. You should be able to hold the whisk upside down without the meringue falling off.
- If you’re using cornstarch and cream of tartar, sift them into the meringue and gently fold them in. This will help the meringue stay stable and smooth.
- Prepping the Baking Sheet:
- While the meringue is whipping, line a baking sheet with parchment paper. Using an 8-inch round pan or a salad plate, trace a circle on the parchment to guide the shape of your Pavlova. Flip the parchment over, so the ink doesn’t touch the meringue.
- Baking the Meringue:
- Preheat the oven to 350°F (175°C) with the baking rack in the center.
- Once your meringue is ready, transfer it into the traced circle on the parchment paper. Gently smooth the top.
- Place the meringue in the oven, then immediately reduce the temperature to 225°F (107°C). Bake for 1 hour. After that, turn off the oven and place a wooden spoon between the oven door to leave it slightly ajar. Let the meringue cool in the oven for another 30 minutes. This gradual cooling process helps the meringue set and prevents cracking.
- Making the Vanilla Whipped Cream:
- While the meringue is cooling, prepare the whipped cream. In the bowl of a stand mixer, add the heavy whipping cream, vanilla extract, and rum (if using). Whip on medium-high speed for 3-4 minutes until soft peaks form. Be careful not to overwhip, or the cream may separate and become grainy.
- Assembling the Pavlova:
- Once the meringue has cooled completely, carefully transfer it to a serving platter using a cake spatula.
- Spoon the whipped cream on top of the meringue, spreading it out evenly.
- Top with fresh blueberries and raspberries, arranging them in a beautiful pattern.
- For best results, serve immediately or within 30 minutes of assembling.
Notes
- Avoiding Overbeating the Meringue: When whipping the egg whites and sugar, be patient. Overbeating can cause the meringue to become dry and brittle. If you’re unsure, stop the mixer when stiff peaks form and test it by turning the whisk upside down. The meringue should hold its shape firmly.
- Baking Tips: If you live in a humid climate, meringue can sometimes struggle to set properly. Adding cornstarch can help stabilize the meringue and give it the right texture. If your meringue starts to crack or brown too quickly, try lowering the oven temperature a bit.
- Whipped Cream: For a smooth, velvety whipped cream, don’t overwhip. Soft peaks should hold their shape without being too stiff. You can also make the whipped cream ahead of time and refrigerate it for up to 24 hours. Just give it a quick whisk before serving to bring it back to its creamy texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes