The Best Mixed Berry Pavlova Recipe
This mixed berry Pavlova is the perfect dessert for a hot summer day. The meringue is both crunchy and marshmallowy and the cream is smooth and creamy.
Ingredients
For the meringue
- 5 egg whites
- 250 g granulated white sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
For the cream
- 250 g cream cheese
- 200 ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- fruits for serving
Instructions
- Preheat the oven to 200°C and line a baking sheet with parchment paper. You will quickly reduce the oven temperature to 90°C after you place pavlova in the oven.
- Beat the egg whites until soft peaks form, about 5-7 minutes. Gradually add the sugar, one tablespoon at a time, beating for 30 seconds between additions, then keep beating on high speed until glossy stiff peaks form, about 2 minutes. Make sure the sugar has dissolved. The peaks should be stiff enough that you can hold the whisk upside-down and the peaks won't move. Add the vanilla extract and lemon juice and beat to incorporate.
- Spread the meringue mixture into two 20cm circles with a spatula. Make sure that it has almost the same height everywhere.
- Place the meringue in the oven, reduce the temperature to 90°C and bake for 90 minutes. If you notice some brown spots, rotate the baking sheet, but don't open the oven door too often, because the cool air will interrupt the baking.
- Turn the oven off and let the meringue to cool down in the oven for an hour, then take it out and let it cool entirely.
- To make the cream, simply whisk cream cheese, heavy cream, vanilla extract and powdered sugar until smooth and velvety. To prevent the cream from curdling, the cream cheese and heavy cream should be cold.
- You can assemble layering the 2 circles of meringue, cream and fruit. Serve immediately.