Pavlova with Whipped Cream and Macerated Berries
Delicious Pavlova with Whipped Cream and Macerated Berries: A Show-Stopping Dessert for Spring!
If you’re looking to impress your guests with a dessert that’s as stunning as it is delicious, look no further than this Pavlova with whipped cream and macerated berries. This light, airy dessert is the perfect balance of crunchy meringue, creamy whipped topping, and sweet, tangy fruit. Whether you’re preparing it for a special occasion or simply to indulge your sweet tooth, this Pavlova will undoubtedly become a favorite in your recipe repertoire.
Why Choose Pavlova?
Pavlova is a dessert that combines elegance with simplicity. With its delicate meringue base, crisp exterior, and soft, marshmallow-like interior, it’s the perfect canvas for a variety of toppings. What truly elevates this dessert is the combination of whipped cream and macerated berries, adding a luscious creaminess and burst of fresh flavo
The beauty of Pavlova lies in its versatility, you can adjust the sweetness, add your favorite berries, or even get creative with seasonal fruits. The possibilities are endless, but the classic pairing of whipped cream and macerated berries is a combination that never goes out of style.
Perfect for Spring
As we transition into spring, there’s nothing more fitting than a light and refreshing dessert to welcome the season. The sweet, tangy macerated berries and airy meringue make this Pavlova the ideal treat for springtime celebrations. With berries coming into peak season and the weather warming up, this dessert is both visually stunning and perfectly aligned with the fresh flavors of the season. Whether it’s a spring picnic, a holiday gathering, or a dinner party, this Pavlova will add a touch of seasonal charm to your table.
The Secret to Perfect Meringue
One of the key aspects of making Pavlova is achieving the perfect meringue shell. The crispy, light texture of the meringue is the backbone of this dessert. To make sure your meringue turns out perfectly every time, here are some helpful tips and tricks:
- Whisking the Egg Whites When whisking the egg whites, it’s crucial to beat them until soft peaks form before gradually adding the sugar. This creates a stable structure that holds up well while baking. The sugar should be added slowly to ensure it dissolves completely, creating a smooth, glossy texture.
- Don’t Skip the Resting Time After baking the meringue, it’s essential to let it sit in the oven for several hours. This step helps achieve the perfect balance between a crisp outer shell and a soft, marshmallow-like interior. The longer the meringue rests, the crispier the shell will become.
- Stack the Meringue Shells I love to take things a step further by stacking two meringue shells on top of each other. This adds height and creates a more dramatic presentation. The middle is filled with a generous layer of whipped cream, which softens the crunchy meringue just enough for an irresistible texture combination.
The Magic of Whipped Cream and Macerated Berries
Once you have your meringue shells ready, the next step is to fill them with a luscious whipped cream and top with macerated berries. Macerating berries is a simple technique where the fruit is gently sweetened and allowed to sit for a short time. This process draws out the natural juices of the berries, creating a syrupy, sweet coating that pairs perfectly with the rich cream and crispy meringue.
Boozy Tip: For an adult-friendly twist, try infusing the berries with a splash of St. Germain or another elderflower liqueur. The subtle floral notes will enhance the flavor of the berries and add a sophisticated touch to your Pavlova.
I recommend using a mix of your favorite berries- strawberries, raspberries, and blueberries are always a great choice. The vibrant colors and natural sweetness of the berries will contrast beautifully with the creamy filling and the crispness of the meringue.
Tips for the Perfect Pavlova
- Room Temperature Eggs. Make sure your eggs are at room temperature before starting. Room temperature eggs whip up much more easily, ensuring the meringue achieves the right consistency.
- Be Gentle with the Meringue. When folding in the cornstarch, vinegar, and vanilla, do so gently to avoid deflating the meringue. A light touch will help keep that airy texture intact.
- Let the Meringue Cool. It’s tempting to dive right in, but resist the urge! Allow the meringue to cool completely before assembling your Pavlova, as this prevents the cream from melting.
- Top it Off Just Before Serving To keep the meringue nice and crisp, top the Pavlova with whipped cream and berries just before serving. This prevents the meringue from becoming soggy.
Perfect for Any Occasion
Whether you’re hosting a spring dinner party, a birthday celebration, or simply enjoying a quiet day in the garden, Pavlova with whipped cream and macerated berries is the perfect dessert to serve. Its stunning appearance will impress your guests, while the combination of textures and flavors will have them coming back for seconds.
With these simple yet effective tips and tricks, you can create the perfect Pavlova every time. The crispy meringue, creamy whipped cream, and juicy, sweetened berries come together in a way that’s both beautiful and delicious. It’s a dessert that feels indulgent, yet light enough to enjoy during the warmer months.
Pavlova with Whipped Cream and Macerated Berries
Ingredients
- Pavlova:
- 6 egg whites, room temperature
- 1½ cups granulated sugar
- 2 teaspoons cornstarch
- ½ tablespoon white vinegar or lemon juice
- ½ teaspoon vanilla extract
- Whipped Cream
- 2 cups very cold heavy whipping cream
- 2 tablespoons confectioners' or granulated sugar
- 1 teaspoon vanilla extract
- Berries:
- 2 cups assorted fresh berries, blackberries, blueberries, raspberries, and strawberries
- ¼ cup sugar
- 2 tablespoons fresh lemon or orange juice
- pinch kosher salt
Instructions
- Pavlova:
- Preheat oven at 225˚ F.
- Place parchment paper on a baking sheet, and trace 2 (6 to 8 inch circles).
- Using a stand mixer, beat the egg whites until soft peaks form. Gradually add the sugar while continuing to whisk for 8 to 10 minutes, until the egg whites are stiff and the mixture is smooth and glossy. In a small bowl, combine the cornstarch, vinegar, and vanilla. Gently fold this mixture into the meringue, being careful not to overmix, just a quick 5 to 6 seconds should do.
- Next, flip the parchment paper over so that the traced circles are facing down on the sheet pan. Spoon or pipe the meringue into the center of each circle, then use a spoon to spread it out and create a well in the center for the filling. Bake for 1 hour and 30 minutes. After baking, turn off the oven, but don’t open the door. Let the meringues sit in the oven for 2 to 3 hours (or up to 8 hours if you want a crispier shell). This step is crucial (don’t skip it)!
- The outside of the meringue should be dry and crisp, while the inside will remain marshmallow-soft.
- When you’re ready to serve, top one shell with whipped cream, then stack the second shell on top. Finish with the remaining whipped cream and macerated berries. Enjoy!
- Whipped Cream:
- Place the bowl of a stand mixer or a large mixing bowl into the freezer to chill for at least 10 minutes. Add heavy whipping cream, sugar, and vanilla to the chilled bowl. Use the wire whisk attachment on a stand mixer or a hand-held mixer to beat the ingredients together. Start on low speed, then gradually increase to high as the mixture begins to firm up. Beat for 60 to 90 seconds until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.
- Use immediately or cover tightly and chill in the refrigerator for up to 2 hours. If stored overnight, the cream will have to be re-whipped before serving.
- Macerated Berries:
- Combine berries with sugar and juice in a large bowl until sugar begins to dissolve.
- Let the mixture sit at room temperature, tossing occasionally, until berries are juicy, 1 to 2 hours.