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Light and Fluffy Classic Pavlova Recipe with Mixed Berry Cascade

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A light and fluffy pavlova with a crispy exterior and marshmallow-soft interior, topped with whipped cream and a fresh mixed berry cascade. Perfect for celebrations or a simple, elegant dessert.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar, superfine if possible
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 cup (240ml) heavy cream, chilled
  • 2 cups (about 300g) mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 2 tablespoons powdered sugar (optional)

Instructions

  1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch (18cm) circle as a guide. Flip the parchment so the pencil side is down.
  2. Separate 4 large eggs, ensuring no yolk gets into the whites. Let the whites come to room temperature for about 30 minutes.
  3. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
  4. Gradually add 1 cup (200g) granulated sugar one tablespoon at a time while beating on high speed until the mixture is glossy and holds stiff peaks (about 5-7 minutes).
  5. Gently fold in 1 teaspoon cornstarch, 1 teaspoon white vinegar, and 1 teaspoon vanilla extract using a spatula.
  6. Spread the meringue onto the parchment paper within the circle guide, shaping it with slightly raised edges.
  7. Bake at 250°F (120°C) for 1 hour and 15 minutes. After baking, turn off the oven and leave the pavlova inside to cool completely for at least 1 hour (overnight is better).
  8. While the pavlova cools, combine 2 cups mixed berries with 1 tablespoon sugar and a squeeze of lemon juice (optional). Let sit for 15-20 minutes to macerate.
  9. Whip 1 cup (240ml) chilled heavy cream with 2 tablespoons powdered sugar until soft peaks form.
  10. To assemble, spread the whipped cream over the cooled pavlova and top with the mixed berry cascade, letting some juices drizzle down the sides.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to avoid grainy meringue. Do not open oven door during baking and cooling to prevent cracks. Vinegar and cornstarch are essential for texture. Whip cream just before assembling to keep it fresh and fluffy. Pavlova base can be baked up to 2 days ahead and stored airtight at room temperature.

Nutrition

Keywords: pavlova, meringue dessert, mixed berries, light dessert, fluffy pavlova, classic pavlova, berry dessert, whipped cream dessert

Find it online: https://bitematrix.com/light-and-fluffy-classic-pavlova-recipe-with-mixed-berry-cascade-tutorial/