“This is a delicious meringue dessert, that can be made with any kind of your favorite berry, I love this dessert in the summer time, when you are serving a buffet, you can make several of these pavlovas and not only decorate the table with them but also have them for dessert!! Lovely!!”
READY IN:
1hr 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 250°F Line a baking sheet with parchment paper.
  2. In a small bowl, mix together cornstarch and cocoa powder. Set aside.
  3. In a large bowl, use an electric mixer to beat egg whites and salt on medium-high until they form soft peaks, about 2 minutes.
  4. With the mixer on low, add vinegar and almond extract. With mixer still running, sprinkle in cornstarch mixture and beat until just incorporated.
  5. Carefully spoon mixture onto center of prepared baking sheet, using a rubber spatula to gently spread it into about a 12-inch circle about 2-inches thick, with a slight dip in the center. The mixture should resemble a thick hollow bowl,.
  6. Bake for 1 1/2 hours, then turn the oven off and allow meringue to cool for 1 hour in the oven.
  7. Once the meringue has cooled and just before serving, make whipped cream. In a large bowl, combine heavy cream, powdered sugar and vanilla extract. Use an electric mixer.
  8. To assemble pavlova, carefully remove meringue, from parchment paper, and place on a large serving tray or platter.
  9. Mound whipped cream in center, then top with fresh berries. If desired, garnish with fresh mint leaves.
  10. To serve, use a serrated knife to cut pavlova into wedges.
  11. For a plain meringue, leave out the cocoa powder.

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