Mixed Berry Pavlova

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I think of Pavlova as a Summer dessert, however, it is delicious anytime when you want a easy, light dessert. This mixed berry pavlova is not only elegant and delicious, but also easy to make! These individual meringues are crisp on the outside and soft and marshmallow- like in the center.

 

This dessert is all about contrasting textures and color. And it's the combination of crisp outer shell, soft chewy insides, fluffy whipped cream and bright berry flavor in one single little bite that makes this mixed berry pavlova the magical dessert that it is. Serve it for holidays ( I served for labor day ), dinner parties and special occasions all Summer long and into the Fall.

Mixed Berry Pavlova

 Meringue

6 large egg whites, at room temperature

pinch of Kosher salt

1 Cup granulated sugar

2 tsp. cornstarch

1 tsp. white wine vinegar

3/4 tsp. vanilla

Preheat the oven to 180 F degrees. Line a sheet pan with parchment paper.

I used a paper towel to wipe out the mixing bowl with a little white vinegar. This ensures there is no residue/grease on the bowl. 

Put the egg whites and salt in the bowl and whip with the whisk attachment until they are firm, about a minute. Then slowly add the sugar, beating until shiny peaks form and the egg whites are firm and you see shiny peaks....this should take 1-2 minutes, depending on the speed of "your mixer". 

 

Sift the cornstarch onto the beaten egg whites, add the white vinegar and vanilla...fold in with a clean rubber spatula. 

 Scoop out a huge dollop of the meringue and plop it onto the parchment paper lined sheet pan. You should be able to get 6 meringues. Using the spoon put a dish/bowl in center of each large dollop.

 

Bake in the oven 1 1/2 hours, turn the oven off and keep the oven door closed. This can be done the night before use and leave over night in oven. Or, let them cool completely for 1 1/2 hours.

Berries

Any berries will do, a mix of berries, or just one type. I used what I had in the refrigerator, which was about 1 cup of raspberries, 1 1/2 cups strawberries and 3/4 cup of blueberries.  You could use blackberries, huckleberries or boysenberries. 

I like to mix with 1 cup of seedless raspberry jam and 1/3 cup of sugar. Let it marinate in the refrigerator for 1-2 hours. For a juicier topping, but, not necessary.

 

Sadly, the last of our kids left to go home today. I made this dessert at the finale' dinner after a lovely cruise down the river.  The last of the pumpkins left with the kids, except for one I kept for me! 

Enjoy the remainder of Summer! JJ