Mixed Berry Pavlova

Show: Barefoot ContessaEpisode: Jeffrey's Surprise Party

Rated: 4 stars out of 5Rate itRead users' reviews (88)

RECIPE
COMMENTS & REVIEWS(88)

Cook Time:
1 hr 30 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 7 min
Inactive Prep: 1 hr 0 min
Cook: 1 hr 30 min
Total:: 2 hr 37 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Australian Pavlovas with Fresh Berries and Strawberry Puree

Photo: Mixed Berry Pavlova

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 26

View all 26 Fruit Collections

Comments & Reviews

recipe Mixed Berry Pavlova
Rose Edwardsburg, MI 12-11-2009
Flag

Best berry dessert.
Rated: 5 stars out of 5

I made this last year for Christmas dessert at my in-laws and they loved it. It was a perfect ending for a heavy Christmas... dinner. They loved it so much they requested that I bring it again this year for dessert. Side note: Even my 5 & 8 year old boys loved it. It is light and fresh tasting and it goes well with a cup of coffee and Christmas chatter. Read more
recipe Mixed Berry Pavlova
Linda Irvine, CA 11-23-2009
Flag

Take it from an Aussie
Rated: 5 stars out of 5

I am Australian and have been making pavlova since I was 14 years old. This is the closest recipe I've seen to an accurate... pavlova. The temperature of 180 degrees is correct as pavlova is traditionally baked in a very low oven, however I have also baked pavlovas in warmer ovens and they still work. The difference is the amount of crispiness versus chewiness that you will get. For those of you who had runny outcomes, I think it is probably the stiffening of the egg whites that went wrong. Pavlovas are very temperamental and if you don't stiff the egg whites properly, then that will be your undoing. They should be room temperature to begin with. Also, the traditional topping on Pavlova is Kiwi fruit, strawberries and then (if you can find them) spoon passionfruit pulp over the top. The passionfruit makes a huge difference to the taste sensation. If they are juicy you will only need 2 passionfruit. You may be able to find the canned alternative which is fine, just beware it may be sweetened.Read more
recipe Mixed Berry Pavlova
Carmen Lafayette, OR 11-06-2009
Flag

I am in love!
Rated: 5 stars out of 5

I am in love with this dessert. This is by far the most delicious dessert I have had. I requested to have this dessert to be... made for me for my birthdays. I love making it. In fact I am in the process of making one! Read more
recipe Mixed Berry Pavlova
Mary Brighton, IL 10-28-2009
Flag

For something special
Rated: 5 stars out of 5

This is perfect for something special when the girls get together. But for those of you haveing problems, know your ovens.... Some cook hot and some cook low. Also, yes the climate makes a difference. Be sure to cook a test Pavlova first so you can make a perfect one when guests come over.Read more
recipe Mixed Berry Pavlova
Barbara Minden, NV 09-19-2009
Flag

Loved the Mixed Berry Pavlova
Rated: 5 stars out of 5

I had some ladies to lunch and wanted a dessert that would be memorable but light. This Pavlova was the perfect dessert and... was a great hit with all the ladies attending. I did make individual Pavlova's and they were beautiful. Try this wonderful dessert!Read more
recipe Mixed Berry Pavlova
candi north hollywood, CA 08-27-2009
Flag

Don't understand what the problem is...
Rated: 5 stars out of 5

For those of you who are needing to raise the temperature, maybe it has to do with climate/location? Pavlova is... traditionally baked at a very low temperature for a long time (talk with residents of New Zealand/Australia and they'll tell you the same), so Ina didn't make ANY mistake in temperature conversion- 180 degrees is correct. I've made Pavlova for many many years, and my recipe is practically the same as Ina's. I've never had a problem with mine or hers. It turns out perfectly every time- slightly crisp on the outside and beautifully airy and soft on the inside. I'm not sure what the problem is for those of you who have different experiences, but don't be angry with Ina or the recipe and its instructions: They aren't flawed. Read more