Pavlova with Balsamic Berries and Cream
Servings Prep Time
8people 20minutes
Cook Time Passive Time
1 1/2hours 8hours
Servings Prep Time
8people 20minutes
Cook Time Passive Time
1 1/2hours 8hours
For the meringue
  • 4 egg whites
  • 1/8tsp salt
  • 1 1/4cups sugar
  • 2tsp cornstarch
  • 1tsp white wine vinegar
  • 1/4tsp vanilla extract
For the topping
  • 2cups whipping cream
  • 1/4cup sugar
  • 1lb berriesapproximately
  • 2Tbsp raspberry balsamic vinegar
To prepare the meringue
  1. Heat oven to 300 degrees fahrenheit. Line a baking sheet with parchment paper and draw a circle on the paper using an 8- or 9- inch cake pan as a guide (or use Nagi’s tip to just use the bottom of a springform pan – genius!) Turn the parchment over so the pencil mark is facing down if you go that route.
  2. Combine egg whites and salt in a large bowl. Begin beating at low speed and then slowly increase to high. Beat until soft peaks begin to form, then gradually beat in sugar one tablespoon at a time until the meringue is stiff and the peaks are shiny.
  3. Gently fold in the cornstarch, white-wine vinegar and vanilla. Then pour in a mound on parchment inside the circle and spread out to fill the circle. Flatten the top slightly and smooth it as much as you like. I personally like to see some peaks and valleys in the finished meringue. Place in oven, and immediately reduce heat to 240 degrees fahrenheit. Bake 1 hour 30 minutes. Turn off heat and allow meringue to cool completely in oven or leave overnight for best results.
To prepare the topping
  1. Combine the berries and balsamic vinegar in a mixing bowl and toss gently. Cover and let the flavors marry for about two hours in the fridge or at room temp for 15 minutes.
  2. Pour the cream and sugar into a large bowl. Beat on high until the cream is smooth and holds peaks.
Assemble the pavlova
  1. Carefully peel the meringue off of your parchment and place on serving dish. Top with whipped cream and berries. Serve immediately.
Recipe Notes

I always bake the day before I plan to eat this and leave it in the oven overnight. I think this is especially important if you live in a humid region.

Don’t let the pavlova sit with the topping for more than about 30 minutes or it will get soggy on you.

Most recipes call for superfine sugar. I always just use regular sugar and it works out fine.