Fresh Fruit Pavlova with Whipped Cream
A crisp meringue shell with a soft marshmallow center, topped with vanilla whipped cream and fresh berries and cherries.
Equipment
- Stand mixer or hand mixer
- Large baking tray
- Parchment paper
- Offset spatula
Ingredients
Main Ingredients
- ⅔ cup egg whites about 4 to 5 large cold eggs, brought to room temperature
- 1 cup superfine sugar for the meringue
- 1 tbsp cornstarch sifted
- 1 tsp white vinegar
- 1 ½ cup heavy cream chilled
- ¼ cup superfine sugar for the cream
- 1 tsp vanilla extract
- 2 cup mixed fresh fruit raspberries, blueberries, sliced strawberries, and pitted cherries
Instructions
Cooking
- Whip. Beat the room temperature whites to soft peaks, then add 1 cup sugar a tablespoon at a time and beat for about 3 minutes until thick and glossy.
- Fold. Fold in the cornstarch and vinegar, then mound the meringue into a circle on a lined tray with a dip in the center.
- Bake. Bake at 340 degrees F for about 1 hour until the outside is crisp, then cool completely.
- Whip the cream. Beat the cream with 1/4 cup sugar and the vanilla to soft peaks.
- Top. Spread the cream over the shell, add the fruit, and serve right away.
Notes
Substitutions: Granulated sugar works if blended briefly into a finer texture.
Tips: Add toppings only just before serving so the shell stays crisp.
Storage: Keep the baked shell airtight at room temperature for up to 2 days. Refrigerate topped leftovers and eat them within 1 day.