Pavlova

This majestic pavlova is a show-stopping dessert that’s sure to impress your family and friends! A delicate meringue base topped with a dollop of whipped cream, mixed berries, and a sprinkle of confectioners’ sugar, every bite is a symphony of textures and flavors that will leave you wanting more.

Ingredients

• 3 large egg whites
• 1 1/2 cups granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup mixed berries (such as strawberries, blueberries, and raspberries)
• Confectioners’ sugar, for dusting

Instructions

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a large mixing bowl, beat the egg whites until stiff peaks form.

Gradually add the sugar and continue beating until stiff and glossy.

In a separate bowl, whisk together the flour and salt.

Sift the flour mixture gently over the egg mixture and fold until well combined.

Melt the softened butter and allow it to cool slightly.

Fold the butter into the egg mixture until smooth and even.

Spoon the mixture onto the prepared baking sheet, forming a round shape about 9 inches (23 cm) in diameter.

Bake for 1 1/2 hours, then reduce the oven temperature to 200°F (90°C) and bake for an additional 30 minutes.

Remove the pavlova from the oven and let it cool completely on the baking sheet.

In a separate bowl, whip the heavy cream until stiff peaks form.

Add the vanilla extract and mix well.

Once the pavlova is cool, place it on a serving plate or cake stand.

Top with whipped cream, mixed berries, and a sprinkle of confectioners’ sugar.

Notes

Use room temperature eggs for better stability and structure in the meringue.

Make sure to handle the egg whites gently to avoid deflating them.

Don’t open the oven door during the baking time, as this can cause the pavlova to collapse.

For a crispy meringue, bake the pavlova at a low temperature for a longer period.

If you’re not using the pavlova immediately, store it in an airtight container for up to 2 days.

Assemble the pavlova just before serving to prevent the meringue from becoming soggy.

Use fresh berries for the best flavor and texture.

You can also customize the pavlova with your favorite fruits or toppings.

If you’re not comfortable making a large pavlova, consider making individual mini pavlovas instead.

Nutrional Value

• Calories: 346
• Protein: 6g
• Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Carbohydrates: 31g
• Fiber: 1g
• Sugar: 24g
• Sodium: 50mg