Pavlova with Berries and Cream Recipe

I won’t lie, I have had several failed attempts to make this seemingly simple dessert in the past.  Meringues can be problematic for many reasons.  During the lockdown of 2020, I resolved to tackle some of the recipes that have given me trouble in the past, and the beautiful Pavlova, named after a Russian prima ballerina, was one of them. 

After research and another failed attempt, I decided to reach out to Anne Marie for some help, and her generous spirit did not disappoint!  She not only shared the family recipe with me but also explained what she had done to simplify it.  With her advice and a few modifications to my recipe, I was well on the way to a winner. Below you will find the recipe with all the instructions to ensure your first attempt is a success.

Wouldn’t this stunning dessert look marvelous on your Easter table?  If you’re not ready to try it now, bookmark it for later use at 4^th of July celebrations since it’s red, white, and blue; either way, you’ll hear cheers from friends and family when they see this delightful creation come to the table.

I wish you and your family a wonderful Easter weekend and hope to see you next week on Thursday, April 8th for an exciting ATOP event called Cooking and Book Chat with Bestselling Author Janice MacLeod.  You will get your very own signed copy of her new book Dear Paris, and speak with Janet in our virtual class together! A few seats remain open, register TODAY!

DEAR PARIS

A live virtual cooking and book chat event.

Join chef Lorie Fangio to prepare a lovely French menu with some of Janice’s favorite dishes, featured in her new book.  Janice will regale us with tales of Paris, everyone’s favorite city, as the menu comes to life.

Included in your tuition is a hand-signed copy of Janice’s new book, Dear Paris.   This stunning book could not come at a better time as we’re all missing Paris and travel so much. Be transported to the banks of the Seine, a corner boulangerie, or beneath the Eiffel Tower with these beautifully illustrated vignettes of life in the City of Light.

ON THE MENU

Fromage Fort with French Baguette

Herbed Crepes stuffed with Chicken Florentine and a Bistro Salad

French Style Hot Chocolate and Pistachio Rosewater Madeleines.

REGISTER NOW at ATOP

or at Eventbrite
April 8th, 6:30-8:30 or after! Space is limited! Class fee $64.50
Class fee includes: 1 device and household, recipes, shopping list, and prep instructions. Make all the dishes, or just a few.

1 Personalized book, signed by the author, Janice MacLeod.  Mailed to participants.

Pavlova with Berries and Cream Recipe

4 large egg whites at room temperature

1 cup sugar

¼ cup corn starch

2 teaspoons vinegar

1 teaspoon vanilla

Filling

1 recipe berry coulis

4 cups assorted fresh berries, in bite-sized pieces

1 cup cream

¼ cup powdered sugar

1 teaspoon vanilla

Begin the day before you want to serve the Pavlova. Preheat oven to 300 degrees.  Prepare a baking sheet by lining it with parchment paper.  Using an electric mixer, beat eggs until foamy on medium speed, don’t skip this step.  Then turn the mixer gradually to high and beat until the eggs have stiff peaks, careful not to let them dry.  Add sugar very slowly, allowing it to fully incorporate before adding more. This will take a while.  Next, add cornstarch and vinegar gradually, and then add vanilla, mix, and turn off the mixer.  Pour meringue onto the baking sheet and spread to form a disc, 10-12 inches.  Make a very shallow well in the disc, leaving a narrow border.

Place the baking sheet into the preheated oven and immediately reduce the temperature to 275 degrees.  Bake for 45 minutes, turn the oven off, and leave the Pavlova undisturbed in the oven overnight.  Wrap in an airtight container to store.

To prepare whipped cream, place cold cream, powdered sugar, and vanilla in a mixing bowl.  Beat with a hand-held mixer until soft peaks form.  Refrigerate until needed.

Assemble Pavlova just before serving it by filling the center with cream, drizzling the top with the coulis, and then topping with berries.  Serve with additional coulis if desired. 

Berry Coulis

10 ounces fresh or frozen berries

½ cup sugar

1 teaspoon fresh lemon juice

In a heavy-bottomed saucepan pan heat berries with sugar and lemon for about 8-10 minutes until sugar is dissolved.  Pour the berry mixture into a blender and process.  Strain the mixture to remove all seeds.  Store coulis in the refrigerator until needed.

Pro-TIPS: 

–Best not to make a Pavlova on a rainy day, it likes dry conditions.

-If you have leftover coulis, it freezes well.

-The colder your cream, the faster it will whip.

XOXO
Lorie