"Summer Berry Pavlova! #ad In partnership with @thefeedfeed and @driscollsberries I baked up this fun fruit-filled dessert! What better way to celebrate organic sweet and juicy summer berries than with fresh whipped cream and meringue that’s crispy on the outside and divinely chewy on the inside!"
Blackberry Raspberry Pavlova
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- Recipe Card
Prep time 20mins
Cook time 1hr 30mins
Serves or Makes: 6 - 8
Recipe Card
ingredients
- 4 egg whites, at room temperature
- Pinch of salt
- 1 1/4 cups sugar, superfine preferable
- 1 tablespoon plus 1 teaspoon corn starch
- 1 teaspoon white wine vinegar
- 1/4 teaspoon vanilla extract
- 1 pint Driscoll's Blackberries
- 1 pint Driscoll's Raspberries
Method
Step 1
Preheat oven to 350F and line a baking sheet with parchment. Draw a 6” diameter circle and flip over, so the line is face side down, to avoid contact with meringue.
Step 2
In the bowl of a stand mixer fitted with a whisk attachment, combine egg whites and salt and beat on low, very gradually increasing to high speed. Continue until satiny peaks begin to form then beat in sugar a tablespoon at a time until meringue is stiff and shiny. When you turn the whisk attachment up, the peaks should be stiff and not weepy.
Step 3
Using a sieve, sprinkle in cornstarch, add vinegar and vanilla and fold in gently.
Step 4
Mound into parchment and form into a mound-shape using the drawn circle as a guide. I like to create a very shallow well in the middle to hold the topping. This area may collapse. This is fine as you will be filling it with cream.
Step 5
Place in oven and immediately reduce heat to 225℉ and bake for about 1 hour and 30 minutes. If you notice any spots beginning to turn golden brown, rotate pan. Turn off heat and allow to cool completely while remaining in the oven. Do not open the oven.
Step 6
Top with whipped cream and fresh berries.
Step 7
If you would like to add a layer of raspberry whipped cream: when cream is whipped, divide in half, add 2 Tbs confectiners sugar and 1/2 pint raspberries. Beat until fully combined on medium-high speed.