Orange Berry Pavlova

Vibrant and refreshing, this Orange Berry Pavlova is a stunning dessert that’s perfect for warm weather gatherings. A delicate meringue base topped with a fluffy cloud of whipped cream, fresh orange segments, and mixed berries creates a light and airy treat that’s sure to impress your friends and family.

Ingredients

• 3 large egg whites
• 1 1/2 cups (210g) granulated sugar
• 1/2 cup (120ml) cold water
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup (120g) all-purpose flour
• 1/4 cup (60g) cornstarch
• 1/2 teaspoon baking powder
• 1/2 cup (120ml) unsalted butter, softened
• 1 1/2 teaspoons pure vanilla extract
• 2 large egg yolks
• 1 cup (250g) heavy cream
• Fresh orange segments and mixed berries for garnish
• Confectioners’ sugar for dusting
• Zest of 1 orange, for garnish

Instructions

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

In a medium bowl, whisk together the flour, cornstarch, and baking powder.

Set aside.

In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.

Gradually add the sugar and beat until stiff peaks form.

Beat in the salt and vanilla extract.

In a separate bowl, whisk together the softened butter and egg yolks until smooth.

Add the flour mixture and whisk until combined.

Fold the butter mixture into the egg whites until no white streaks remain.

Spoon the meringue onto the prepared baking sheet and smooth the top.

Bake for 1 1/2 hours, then turn off the oven and let the meringue cool completely in the oven.

Remove from the oven and allow to cool completely.

Once cooled, place the meringue on a serving plate or cake stand.

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

Top the meringue with the whipped cream, fresh orange segments, and mixed berries.

Dust with confectioners’ sugar and garnish with orange zest.

Serve immediately.

Notes

Make sure to use room temperature egg whites for a lighter pavlova.

Cold water is essential for stabilizing the egg whites, so make sure it’s chilled properly.

Don’t overmix the butter and egg yolk mixture, as it can lead to a dense pavlova.

Stop whisking once combined.

To ensure stiff peaks, it’s crucial to not overbeat or underbeat the egg whites.

Stop beating once stiff peaks form.

When assembling the pavlova, gently place the whipped cream and toppings on the meringue to avoid breaking it.

This pavlova is best served immediately, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrional Value

• Calories: 346
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 150mg
• Total Carbohydrates: 48g
• Dietary Fiber: 1g
• Sugars: 36g
• Protein: 4g