Pavlova Deluxe – The Delish Recipe

This Pavlova Deluxe is a show-stopping dessert that’s sure to impress! A crispy meringue base, topped with a rich butter cream, a dollop of fluffy whipped cream, and a sprinkle of sweet and tangy mixed berries – every bite is a masterclass in textures and flavors.

Ready Time

1 hrs 30 mins

Yields

5 servings

Ingredients

3 large egg whites, 1 cup (200g) granulated sugar, 1 cup (120g) all-purpose flour, 1/2 teaspoon salt, 1/2 cup (120ml) cold water, 1/4 teaspoon cream of tartar, 1/2 cup (120g) unsalted butter, softened, 1 cup (250ml) heavy cream, 2 cups mixed berries (strawberries, blueberries, raspberries), 1 cup (250g) confectioners’ sugar, 1 teaspoon vanilla extract.

Instructions

Preheat oven to 150°C (300°F) and line a baking sheet with parchment paper. In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.

Gradually add sugar to the egg mixture, beating continuously until stiff peaks form.

Sift flour and salt over the egg mixture, then gently fold until no streaks of flour remain. Add cold water and fold gently until fully incorporated.

Spoon the meringue mixture onto the prepared baking sheet, forming a round shape.

Place the meringue in the oven and immediately reduce the oven temperature to 120°C (250°F). Bake for 1 1/2 hours, then turn off the oven and let the meringue cool completely in the oven.

In a separate bowl, whip the softened butter until light and fluffy.

In a separate bowl, whip the heavy cream until soft peaks form, then add confectioners’ sugar and vanilla extract, and whip until stiff peaks form. To assemble, place the cooled meringue on a serving plate, top with whipped butter, then top with whipped cream, and finally top with mixed berries.

Notes

Make sure to use room temperature egg whites for best results.

Use a clean and dry mixing bowl to ensure egg whites whip up to their fullest potential.

Don’t over-beat the egg whites, as this can cause them to become too stiff and separate.

Baking the meringue at a low temperature and then letting it cool in the oven will help prevent it from cracking.

To prevent the meringue from becoming too brown, don’t open the oven door during the baking time.

You can customize the recipe by using different types of berries or other fruits of your choice.

Whipping the butter until light and fluffy is key to a smooth and creamy texture.

Make sure to not over-whip the heavy cream, as this can make it too stiff and turn into butter! You can also toast some chopped nuts or shaved chocolate to sprinkle on top of the pavlova for added texture and flavor.

This pavlova is best served immediately, but you can also assemble it a few hours in advance and keep it refrigerated until serving.