Mixed Berry Pavlova with Vanilla Cream
Create a stunning and delicious centerpiece of a dessert with this mixed berry pavlova. This easy-to-make berry pavlova recipe with vanilla cream is made with deliciously fresh strawberries, blackberries, raspberries, and blueberries. The meringue shell can even be made a day or 2 ahead of time. The vanilla cream can also be made the day before, so all you have to do is assemble your berry pavlova and enjoy.
Prep Time:
60 minutes
Cook Time:
2 1/2 to 3 hours plus cooling
Serves:
8
Perfect for:
Family Style
Classics
Ingredients
- 4 large egg whites
- 1 1/2 Teaspoons teaspoons cornstarch
- 1/4 Tsp. cream of tartar
- 1/8 salt
- 1 Cup granulated sugar
- Half of 1 package (16 ounces) Driscoll's Strawberries, hulled and cut in half lengthwise
- Half of 1 package (6 ounces) Driscoll's Blackberries
- Half of 1 package (6 ounces) Driscoll's Blueberries
- Half of 1 package (6 ounces) Driscoll's Raspberries
- Powdered sugar, optional
- 2 Cups whole milk, divided
- 1/2 Cup plus 3 tablespoons granulated sugar, divided
- 1/4 Tsp. salt, divided
- 1/3 Cup cornstarch
- 6 large egg yolks
- 2 Tablespoons unsalted butter
- 1 Tsp. vanilla extract
Directions
- PEEL parchment paper from bottom of meringue shell.
- PLACE meringue shell onto a serving platter.
- SPREAD vanilla cream into meringue shell.
- ARRANGE half of 1 package (16 ounces) strawberries cut lengthwise randomly over cream.
- SPRINKLE half of 1 package (6 ounces) blackberries over cream.
- SPRINKLE half of 1 package (6 ounces) blueberries over cream.
- SPRINKLE half of 1 package (6 ounces) raspberries over cream.
- SPRINKLE with powdered sugar if desired.
- SERVE immediately.
- PREHEAT oven to 225°F.
- LINE a baking sheet with parchment paper.
- POUR 4 large egg whites into a large mixing bowl or the bowl of a stand mixer.
- BEAT on medium speed until bubbles form.
- ADD 1½ teaspoons cornstarch and ADD 1/4 teaspoon cream of tartar and ADD 1/8 teaspoon salt.
- BEAT on medium speed about 2 minutes or until very soft peaks form.
- CONTINUE BEATING on medium speed WHILE slowly ADDING 1 cup granulated sugar.
- BEAT on high speed 3 – 5 minutes until stiff peaks form.
- PINCH a small amount of egg white mixture between thumb and forefinger and CONTINUE BEATING until mixture is no longer grainy.
- TRANSFER egg white mixture to prepared baking sheet and SPREAD OUT mixture to a circle about 9 inches wide.
- FORM SIDES of circle about 1/2 inch higher than center of circle to hold cream and berries.
- BAKE in center of oven 1 hour.
- REDUCE oven temperature to 180°F and CONTINUE BAKING 1½ –2 hours or until meringue shell is crisp.
- TURN OFF oven and PROP OPEN oven door with a wooden spoon and ALLOW meringue shell to cool completely. (Meringue shell can be made 3 days ahead. Wrap tightly in plastic wrap and store at room temperature.)
- PLACE a medium bowl near stovetop and SET a fine-meshed sieve over bowl.
- POUR 1½ cups whole milk into a saucepan.
- ADD 1/2 cup granulated sugar and ADD 1/8 teaspoon salt.
- COOK and STIR occasionally over medium-high until sugar dissolves and liquid is steaming, 5 – 10 minutes.
- REMOVE hot milk mixture from heat and SET ASIDE.
- PLACE 1/3 cup cornstarch into a medium bowl.
- ADD remaining 3 tablespoons granulated sugar and ADD remaining 1/8 teaspoon salt.
- WHISK thoroughly to combine.
- ADD remaining 1/2 cup whole milk and ADD 6 large egg yolks.
- WHISK thoroughly to combine and SET ASIDE cold milk mixture.
- SLOWLY transfer about 1/4 cup hot milk mixture to cold milk mixture WHILE WHISKING constantly.
- REPEAT with about 2/3 of hot milk mixture.
- RECOMBINE all milk mixture in original saucepan.
- HEAT and CONSTANTLY WHISK milk mixture over medium-high until mixture thickens, 5 – 15 minutes.
- REMOVE from heat.
- ADD 2 tablespoons unsalted butter and ADD 1 teaspoon vanilla extract.
- WHISK to COMBINE until butter is melted.
- STRAIN mixture through prepared sieve into prepared bowl and PRESS with a ladle if necessary.
- PRESS plastic wrap directly onto top of cream
- REFRIGERATE until chilled, 2 to 3 hours or up to 1 day ahead.
