Berries And Cream Pavlova Recipe

Name: Berries And Cream Pavlova
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the meringue:; 1/2 teaspoon almond extract (or use vanilla extract); 1 teaspoon white vinegar; 1 cup (200 grams) sugar; 1 1/2 teaspoons cornstarch, arrowroot powder, or potato starch; 1/4 teaspoon ground cardamom (optional); 120 grams egg whites, from about 4 large eggs, at room temperature; 1 pinch salt; For the whipped cream and the strawberries:; 1 quart strawberries, sliced or halved; 1 tablespoon sugar; 1 tablespoon lemon juice; 1 cup heavy cream; 4 tablespoons creme fraiche; 1/4 teaspoon almond extract (optional); 1 pint raspberries; Toasted slivered almonds, for garnish (optional)

Servings: persons

For the meringue:
1/2 teaspoon almond extract (or use vanilla extract)
1 teaspoon white vinegar
1 cup (200 grams) sugar
1 1/2 teaspoons cornstarch, arrowroot powder, or potato starch
1/4 teaspoon ground cardamom (optional)
120 grams egg whites, from about 4 large eggs, at room temperature
1 pinch salt
For the whipped cream and the strawberries:
1 quart strawberries, sliced or halved
1 tablespoon sugar
1 tablespoon lemon juice
1 cup heavy cream
4 tablespoons creme fraiche
1/4 teaspoon almond extract (optional)
1 pint raspberries
Toasted slivered almonds, for garnish (optional)

1
Preheat oven to 250u00b0F (130u00b0C) and place rack in center of oven. Line a baking sheet with parchment paper and trace a 7-inch (18-centimer) circle on the paper. Flip the paper over.
2
Combine the almond extract and vinegar in a small cup. In a small bowl, whisk together the starch, sugar, and cardamom.
3
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and salt. Start on low, then increase the speed to medium until you see soft peaks, 2 to 3 minutes (the egg white bubbles will be small and uniform).
4
Increase the speed to medium-high and slowly stream in the sugar-starch mixture, a tablespoon at a time. Once the dry ingredients have been incorporated, slowly pour in the almond extract-vinegar mixture. Increase the speed and whip until the meringue is glossy and stiff peaks form, 4 to 5 minutes.
5
Spread meringue onto your traced circle, leaving a well/crater in the center for the cream and berries, if you'd like.
6
Bake for about 75 minutes, until the outside is dry to the touch and creamy in color. Crack the oven and let the meringue cool completely inside.
7
Macerate the strawberries: Mix the strawberries with the sugar, lemon juice, and salt. Set aside for 30 minutes to an hour, until the strawberries are juicy.
8
Make the whipped cream: Add the cream to a bowl of a stand mixer. Start on low speed until the cream thickens enough not to spatter, then increase the speed to medium high and continue to whip, stopping the machine before the cream will hold soft peaks. Remove the bowl from the mixer and finish whipping the cream by hand with a whisk. Fold or gently whisk in creme fraiche and almond extract, if using.
9
Once the meringue is cooled, transfer to a plate. Fill the crater (or cover the whole surface) with the whipped cream. Spoon the macerated strawberries over the cream, then add the fresh raspberries. Garnish with toasted almonds. Serve immediately.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the meringue:, 1/2 teaspoon almond extract (or use vanilla extract), 1 teaspoon white vinegar, 1 cup (200 grams) sugar, and more.

Yes, Berries And Cream Pavlova falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berries And Cream Pavlova

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions