Ingredients

The following ingredients have 1 Servings
  • 6 egg whites at room temperature
  • Pinch of salt
  • 1 1/2 cups fine granulated sugar
  • 2 teaspoons lemon juice
  • 1 tablespoon vanilla extract
  • 2 teaspoons cornstarch
  • 2 cups chopped strawberries
  • 1/4 cup sugar
  • 2 cups heavy cream, cold
  • 1/4 cup sugar
  • About 4 cups of fresh berries (strawberries, blackberries, blueberries, raspberries, etc)
  • Mint leaves (optional)

Instruction

  • Pre heat oven to 250F degrees with a rack in the middle. Line a baking sheet with parchment paper, and using a springform pan removable bottom, trace a 9" circle on the paper as a guide. Flip the parchment paper over and reserve.
  • Using the whisk attachment on your stand mixer, beat the egg whites until they start to look foamy. Then, add the pinch of salt and 1/2 cup of sugar and beat, at medium speed, for 3 minutes. Add another 1/2 cup of sugar and beat for 3 more minutes. Finally, add the remaining 1/2 cup of sugar and beat until glossy stiff peaks form and the sugar is completely dissolved. Tip: To test if the sugar is fully dissolved, rub a little of the meringue between your thumb and index finger to see if it feels smooth and not gritty. If it's not smooth, keep beating until it is not gritty anymore and you can't feel any sugar granules.
  • Add the lemon juice, cornstarch and vanilla extract and mix until well combined, about 20 more seconds.
  • Transfer the meringue to your prepared baking sheet and, using a spatula, spread it inside the circle, into a round ring, making a deep indent in the center that will later fit the whipped cream and berries. Smooth the sides if desired or leave it in billowy lumps.
  • Bring it to the preheated oven and bake for 1 1/2 hours.
  • Turn the oven off and let your meringue shell sit inside the oven for at least 3 hours, or overnight.
  • Process the chopped strawberries with the sugar. Bring it to a saucepan and cook, over medium heat, for 10 minutes. Strain and transfer to an airtight container. Refrigerate until ready to use.
  • Beat or whisk the heavy cream with the 1/4 cup sugar until stiff peaks are formed. It is important that the cream is very cold and that your bowl is clean.
  • Carefully remove parchment paper from under the pavlova and transfer the pavlova to a serving plate or cake stand.
  • Spread the whipped cream over the pavlova and then top with the strawberry jam and the fresh berries.
  • Serve immediately or within the next hour. (Do not refrigerate or the pavlova will get soggy!)