Growing up in New Zealand, my family always served pavlova at Christmas. The texture of the crunchy meringue on the outside and sweet, cloud-soft inside is blissful. Topped with a tart mixture of berries and lashings of whipped cream - pavlova is the perfect end to your Christmas dinner celebration.
Recipe and image by © Lines+Angles/Lister, Louise
Pavlova with Cream and Berries
(For 8 – 10 Servings)
- Preparation time: 25 min
- Cooking time: 55 min
- Resting time: 1 h
- Total time: 2 h 20 min
- Difficulty: easy
Pavlova with cream and berries for Christmas
Ingredients:
- 4 large eggs; whites only, room temperature
- 1/2 teaspoon cream of tartar
- 1 1/4 cup sugar; divided
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 1/4 cups heavy whipping cream
- 1 cup fresh raspberries
- 1 cup fresh strawberries; sliced
- 1 cup fresh blueberries
- 2 tablespoons powdered sugar
Directions:
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- Place the egg whites in a large bowl. Add the cream of tartar and beat on medium speed until soft peaks form. Gradually add in 1 cup of sugar and continue beating until stiff glossy peaks form. Fold in the cornstarch and lemon juice.
- Spoon the meringue onto prepared pan; with the back of a spoon, shape into a 10-in. circle, forming a shallow well in the center. Bake until meringue is set and dry, 45-55 minutes. Turn off oven and leave the meringue inside, without opening the oven door for 1 hour. Remove from oven and let cool completely on the baking sheet.
- Once the meringue is cool, add the heavy cream to a large mixing bowl. Beat the cream until it begins to thicken. Add the remaining sugar and beat until soft peaks form.
- Transfer the meringue to a serving plate. Spoon the whipped cream over the top, forming a slight well in the center. Top with the fresh berries and sprinkle with powdered sugar.
