Description
A light and airy pavlova dessert topped with fresh strawberries, blueberries, and whipped cream, perfect for Fourth of July celebrations or any summer gathering.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup (200g) granulated sugar (caster sugar preferred)
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream, cold (or coconut cream for dairy-free)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries, washed and drained
- Optional: fresh mint leaves for garnish
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle on the back to guide your meringue shape.
- In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form (about 2-3 minutes).
- Increase the mixer speed to high and add the granulated sugar one tablespoon at a time, waiting for it to dissolve before adding the next (5-7 minutes).
- Rub a little meringue between your fingers; it should feel smooth, not gritty. If it’s gritty, keep beating.
- In a small bowl, mix vinegar, cornstarch, and vanilla extract. Gently fold this mixture into the meringue with a rubber spatula, being careful not to deflate the air.
- Spoon the meringue onto the circle drawn on the parchment paper, building up the edges slightly to create a shallow bowl shape.
- Bake the meringue in the preheated oven for 1 hour 15 minutes. Avoid opening the oven during baking.
- Turn the oven off and leave the pavlova inside with the door slightly ajar until completely cool.
- Just before serving, beat the cold heavy cream with powdered sugar and vanilla until soft peaks form.
- Spoon the whipped cream into the pavlova’s center, then top generously with strawberries and blueberries. Garnish with fresh mint if desired.
Notes
Add sugar gradually to ensure a glossy, stable meringue. Bake low and slow at 250°F to avoid cracks. Cool pavlova in the oven with door ajar to prevent sudden temperature changes. Assemble just before serving for best texture. Avoid making on humid days. Frozen berries can be used if thawed and drained well.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 210
- Sugar: 16
- Sodium: 50
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
Keywords: pavlova, Fourth of July dessert, meringue, red white and blue dessert, summer dessert, berry pavlova, easy pavlova recipe