The holidays are here, and you need a dessert? Maybe you want to mix it up and try something new, and beautiful? Why not try this beautiful and flavorful dessert the Festive Berry Pavlova?
This amazing dessert is made from a beautiful baked meringue topped with freshly made whipped cream and delicious berries and just a touch of mint. The pavlova can be flavored with any extract of your choosing and has a light sweet crispy exterior and a chewy marshmallow middle. The whipped cream adds a level of luxuriousness to this already gorgeous dessert. Finally, the berries add the necessary tartness that balances the whole dessert. Give it a try, it might become your new traditional holiday dessert!
Delicious and Festive Holiday Pavlova
Beautiful baked meringue topped with freshly made whipped cream and delicious berries and just a touch of mint
Ingredients
Pavlova
- 7 egg whites Egg Whites only
- 1 1/2 cups Sugar granulated
- 3 tsp Vanilla Extract You could flavor this with your favorite extract like almond, coconut, or rum.
- 2 Tbs Cornstarch
- 1 1/2 Tbs White Distilled Vinegar
Whipped Cream
- 2 cups Heavy Whipping Cream
- 3/4 cup Confectioners' Sugar Use more or less to taste.
- 1 Tbs Vanilla extract You could flavor this with your favorite extract like almond, coconut, or rum.
Berries
- 1 cup Raspberries (fresh, rinsed and dried)
- 1/2 Cup cup Pomegranate Arils
- 1/2 cup Sugared Cranberries*** Optional
- 1/2 cup Sliced Strawberries
Instructions
Festive Mixed Berry Pavlova
- Preheat oven to 250 degrees Fahrenheit.
- Get a Cookie sheet and line it with parchment paper
- Use a dinner plate as a template for a perfect circle and outline the palate with a pencil on the parchment paper. Use an appetizer plate to trace the inner circle on the parchment paper.
- Carefully separate the egg whites from the yolk. Do not get any yolk in your whites, if you do, they may whip up.
- In a mixing bowl, start whipping your egg whites until they from soft peaks about 4 minutes.
- Add the sugar a little at a time until it is well combined.
- Mix for an additional 5 minutes or until your egg whites form stiff peaks that don't droop when you take a spoonful.
- Finally add the cornstarch, vinegar, and vanilla extract
- Whip until fully combined.
- Put the whipped whites in to a large piping bag. (if you use a fancy tip it will look extra special)
- Pipe into the circle on the parchment paper tray. It will probably be about 8-10 cupcake sized mounds.
- Use the back of a spoon to create a shallow trench on the top, (this is where the whipped cream will go.
- Bake for about 1 hour and 15 minutes
- Then turn off the oven and let the pavlova "dry out" and cool off for another hour in the oven.
Whipped Cream
- Add the heavy whipping cream to the bowl, and whip on low until the cream begins to thicken (about 2 min)
- Add the powdered sugar a little at a time otherwise it flies everywhere.
- Add in your vanilla extract
- Chill until you are ready to assemble the pavlova.
Berries
- Raspberries can be added whole
- Strawberries can be added whole sliced in half chopped or however you prefer.
Assembly
- Gently put your pavlova on the serving tray, I recommend using a large cake it is VERY fragile.
- Once on your serving dish or tray add the whipped cream, pile it high, but flatten the top for the berries
- Finally add the berries to your liking.
- Enjoy!
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