Mixed Berry Holiday Pavlova
Time: 1 hour and 40 - 50 minutes
Serves: 8 – 10
Pavlovas are delicate desserts featuring a meringue base and topped with cream and fruit. Our version is like a festive snow-globe, with crispy edges, a marshmallowy center, and a cascade of sweet, fresh berries. It’s the perfect centerpiece for any holiday table! The meringue can be baked up to 2 days ahead and stored in an airtight container.
Prep Time:
25 – 30 minutes plus cooling time
Cook Time:
1 hour 15 minutes
Serves:
8 – 10
Perfect for:
Afternoon Snacks
Bookclub Bites
Raspberry Desserts
World Cuisine
Ingredients
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup water
Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Assembly
- 1 package (6 ounces) Driscoll’s Raspberries
- 1 package (6 ounces) Driscoll’s Blackberries
- Powdered sugar (optional)
- Fresh mint leaves (optional)
Directions
Meringue
- PREHEAT oven to 250°F.
- LINE a baking sheet with parchment paper.
- DRAW a circle about 8 inches in diameter using a pencil.
- FLIP OVER parchment paper and RETURN to baking sheet.
- SET ASIDE baking sheet.
- PLACE 4 large egg whites into a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment.
- WHISK until soft peaks form.
- ADD 1 tablespoon granulated sugar
- WHISK to combine.
- CONTINUE ADDING granulated sugar 1 tablespoon at a time and WHISKING until 1 cup of granulated sugar has been added.
- WHISK on high until mixture is glossy and holds stiff peaks.
- ADD 1 teaspoon cornstarch.
- ADD 1 teaspoon lemon juice.
- ADD 1 teaspoon vanilla extract.
- WHISK briefly to combine.
- SPOON egg white mixture onto prepared parchment paper and SPREAD to fill circle.
- SET ASIDE egg white mixture.
- POUR 1 cup water into a shallow bowl.
- DIP a large spoon into water.
- USE wet spoon to SMOOTH sides of egg yolk mixture and DIP spoon into water as needed to prevent sticking.
- USE wet spoon to FORM a shallow well in center of egg yolk mixture and DIP spoon into water as needed to prevent sticking.
- BAKE 60 – 75 minutes until edges are dry and crisp but not browned.
- TURN OFF oven heat.
- PROP OPEN oven door slightly using a wooden spoon.
- ALLOW meringue to rest in oven until cooled to room temperature, about 1 hour.
Cream
- POUR 1 cup heavy cream into a large mixing bowl or into the bowl of a stand mixer fitted with the whisk attachment.
- ADD 2 tablespoons powdered sugar.
- ADD 1 teaspoon vanilla extract.
- WHISK until soft peaks form.
- CHILL whipped cream until needed.
Assembly
- PEEL parchment paper from bottom of meringue.
- TRANSFER meringue to a serving platter or large plate.
- SPOON whipped cream into center of meringue.
- ARRANGE 1 package (6 ounces) raspberries over cream.
- ARRANGE 1 package (6 ounces) blackberries over cream.
- SPRINKLE with powdered sugar (optional).
- GARNISH with fresh mint leaves (optional).
- SERVE immediately.
PRO TIP
Add cream and berries just before serving to keep the meringue crisp.
