Australian cuisine

Easy

Pavlova With Whipped Cream and Berries

A decadent dessert in Australia and New Zealand is made from slowly baked whisky egg whites. A combination of flavors and texture on a single bite.
A fantastic pavlova cake with a chewy and crispy meringue to die for! The secret for any successful meringue is to make sure that the egg whites don’t contain egg yolk when you separate them. A small amount of water or egg yolks will ruin the texture and the capability of the egg whites to rise to a beautiful and silky meringue. This pavlova recipe is sweet, light, and airy with a combination of your favorite whipped, vanilla cream, and summer berries.

Chef Monika Ahlberg

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Recipe

PRE TIME: 10 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 1 hr 40 min

6 SERVING

Ingredients:

Meringue
4 large Egg whites
1 cup Caster sugar
1 tbsp. Corn starch
2 tsp. Vanilla sugar
1 tsp. Ättika or white wine vinegar
- Assemble -
1 cup Whipping cream
400 g Mixed berries
ㅤ ㅤ Powdered sugar to taste
ㅤ Vanilla cream * ㅤ
1½ cup Milk
4 large Egg yolks
2 tbsp. Powdered sugar
2 tbsp. Corn starch
2 tbsp. Vanilla sugar

Directions:

Step 1

Whisk egg whites and salt vigorously to form a hard foam. Add sugar little by little.

Step 2

Whisk in corn starch, vanilla sugar, and either the ättika or white wine vinegar. Move the meringue to a plate lined with parchment paper. Make a depression in each meringue for the filling.

Step 3

Pre-heat the oven at 435°F/225°C. Then immediately lower it to 250°F/125°C and bake the meringue for 1 1/2 hours. Let the meringue sit until the oven has cooled.

Step 4 Vanilla Cream*

Whisk together milk, egg yolks, sugar, and corn starch in a saucepan. Simmer the cream while whisking until it thickens. Make sure it does not come to a boil and burn. Add vanilla sugar to taste and let it cool before serving.

Step 5

To assemble each pavlova, start with the Vanilla Cream *, top with whipping cream, and garnish with berries. Powder over powdered sugar.