Simple and sophisticated. Crisp meringue, a slightly chewy center, and loaded with whipped cream and tart berries, this pavlova has it all.
- Cook Time
- Prep Time
- 5 egg whites, cold, not warmed up
- ½ teaspoon kosher salt (optional)
- 2 vanilla beans, split lengthwise and seeds scraped out
- 1 cup sugar
- 2 teaspoons potato starch
- 1 teaspoon white wine vinegar
- Whipped Cream (recipe follows)
- Garnish: mixed berries, shaved chocolate
- 2 cups heavy whipping cream
- ¼ cup sugar
1. Preheat oven to 250°F. Draw a 9-inch circle on a piece of parchment paper. Flip the paper so ink does not get on the meringue and set aside.
2. Whip whites, salt, and vanilla seeds on high in a mixer until firm. With the motor running, add sugar, a spoonful at a time, until whites are glossy and very stiff.
3. Gently fold potato starch and vinegar into meringue with a spatula.
4. Transfer meringue to prepared parchment paper. Form meringue into a rustic bowl. It's not necessary to make it perfect. Just be sure to make the center thick enough to support the filling.
5. Bake pavlova at 250°F for 1 ½ hours. Turn off the oven and do not open the door for at least 6 hours or, better yet, overnight. The residual heat will crisp up the meringue and keep humidity out.
6. Place pavlova on a serving platter. Pile whipped cream on pavlova. Add berries and shaved chocolate.
1. With a mixer, or by hand, whip cream and sugar in a chilled bowl will chilled beater until soft folds form.
2. Whip until soft peaks form.