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–+ servings
Fresh Berry Pavlova is topped with cut berries and topped with honey.

Fresh Berry Pavlova

Sea Salt Savorings
Fresh berry pavlova is an easy to make New Zealand dessert that has a crisp outside and a marshmallowy inside. This dessert can be topped with fresh berries, honey, whipped cream, and more!
Prep Time 20 minutes
Cook Time 1 hour
Resting time 30 minutes
Servings 6
Calories 217 kcal

Equipment

Ingredients
  

  • 6 egg whites room temperature
  • pinch of salt
  • 1 1/2 cups sugar
  • 2 tsp cornstarch
  • 1 tsp white vinegar OR lemon juice, cream of tartar, or apple cider vinegar
  • 1/2 tbsp vanilla extract
  • 1 tsp almond extract optional

Toppings

  • 1 cup fresh berries
  • lemon curd
  • whipped cream
  • raw honey

Instructions
 

  • Whip the eggs until they form stiff peaks. Crack the eggs one at a time in a small bowl to separate the egg whites from the yolk and discard the yolks (or use them for the lemon cured!). Dump the egg white in to the stand mixer mixing bowl. Once all the egg whites are in the mixing bowl, add the pinch of salt. Attach the whisk to the stand mixer and whisk the eggs on high speed for 5-10 minutes, until stiff peaks form.
  • Slowly add the sugar. Once stiff peaks have formed, reduce the stand mixer speed to medium. Over the span of two minutes, add the sugar. Do not add the sugar all at once, it will deflate the egg whites.
  • Fold in the ingredients. Use a rubber spatula to gently fold in the vinegar, cornstarch, and extracts. Mix until its just combined. Do not overmix.
  • Bake the pavlova. Cut a piece of parchment paper that fits the baking sheet. Use a 9 inch cake pan to trace a circle on the parchment paper. Lay the parchment paper drawing side facing the bakgin sheet. Spoon the pavlova batter into the drawn circle. Use the rubber spatula to smooth it and create a divet in the center where the berries will go. See notes to make individual pavlovas. Preheat the oven to 250 degrees. Place the pavlova on the middle rack and bake for 60 minutes. Once it's done baking, turn the oven off but leave the pavlova in there for another 20-30 minutes. Remove it from the oven and let it rest on the counter until it is room temperature.
  • Top the pavlova. Once the pavlova is cooled and firm, top it with your favorite toppings. Ifg you are using lemon curd or whipped cream, top with that first. Next, place the cut up fruit on top, then drizzle qith a little honey!

Notes

Make individual pavolvas
  1. Make the pavlova mixture. You will create the same batter as mention above.
  2. Pipe the batter into piping bags. This can get messy, so there is my fair warning. Attach a large piping tip on to a bag. Use a spoon to drop the batter into the piping bag. Pipe small 3 or 4 inch circled on a parchment paper lined baking sheet. Alternatively, you could simply spoon the mixture into small, individual pavlovas instead of using a piping bag. Create small divets in the center of the individual pavlovas using a spoon where it will hold fruit.
  3. Cook the individual mini pavlovas. Preheat the oven to 250 degrees and bake them for 30-40 minutes. Turn off the stove and keep them in there for another 20-30 minutes. Take them out of the stove and let them cool on the counter undisturbed until they are room temperature.
  4. Top the mini pavlovas. Place small pieces of fruit in the center, then top with honey.

Nutrition

Calories: 217kcalCarbohydrates: 51gProtein: 3gFat: 1gSodium: 51mgPotassium: 49mgSugar: 50gCalcium: 2mg

Nutrition values are estimates, for exact values consult a nutritionist.