Mixed Berry Pavlova

Ina Garten

2006, Barefoot Contessa at Home, All Rights Reserved

Show: Barefoot ContessaEpisode: Jeffrey's Surprise Party

Picture of Mixed Berry Pavlova Recipe 1 Video | Photo: Mixed Berry Pavlova Recipe
Rated 4 stars out of 5
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Total Time:
2 hr 37 min
Prep
7 min
Inactive
1 hr 0 min
Cook
1 hr 30 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 4 extra-large egg whites, at room temperature
  • Pinch kosher salt
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon pure vanilla extract
  • Sweetened Whipped Cream, recipe follows
  • 1/2 pint fresh strawberries, hulled and sliced
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh raspberries
  • Triple Raspberry Sauce, recipe follows

Directions

Preheat the oven to 180 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream:

  • 1 cup cold heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Yield: 1 cup

Triple Raspberry Sauce:

  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup seedless raspberry jam (12-ounce jar)
  • 1 tablespoon framboise liqueur

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Yield: 2 cups

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Newest Ratings and Reviews

Read all 132 reviews

  • on September 27, 2011

    Flag

    Great.

    To those who had trouble getting the meringue to set, there are some tips that might help you... First, don't try this on a rainy day. Next, be sure your egg whites are room temp and your bowl/beaters are squeeky clean. Any oil/butter will make it impossible to get the eggs to whip properly. Leave the meringue in the oven with the heat off after the baking time if needed to get it to dry properly. Good luck!

    people found this review Helpful.
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  • on September 20, 2011

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    I made the raspberry sauce, half is the freezer. I used Chambord liqueur. This sauce tastes amazing over vanilla ice cream!

    people found this review Helpful.
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  • on August 31, 2011

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    I rarely make Pavlova, but I make Ina's raspberry sauce all the time. In fact it keeps so well in the fridge that I try to have a container on hand as often as possible to brighten up all kinds of desserts. This summer, my favorite was Julia Child's "peche cardinal"-- easily poached fresh peaches that are chilled and served whole in a pool of raspberry sauce (I used Ina's recipe. It is summer on a plate and beautiful to boot, not to mention that it is made totally in advance and just assembled when needed. The sauce has incredible flavor and color and is so easy to make!

    people found this review Helpful.
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