Pavlova with Berries and Cream Recipe

Pavlova with Berries and Cream RecipePavlova with Berries and Cream Recipe

I first experienced a Pavlova at a luncheon hosted by the mother of my daughters’ childhood friend, more than 20 years ago.  The beautiful hostess was named Anne Marie and this delicate dessert made quite an impression on me!  Pavlovas had been a dessert enjoyed by her family for several generations; using a recipe and technique that is over 45 years old.

What is a Pavlova?  It’s a delicate crisp meringue bottom, filled, in this case, with cream and berries.  The crisp sugar meringue with the rich cream and tart berries is an outstanding sweet bite of goodness.

close up of Pavlova with Berries and Cream Recipe

I wont 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 lock-down 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 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 insure your first attempt is a sucess.

Gorgeous Pavlova with Berries and Cream Recipe

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 4th 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 by Janice MacLeod

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.

Delicious Pavlova with Berries and Cream Recipe
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

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 mixer gradually to high and beat until 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 gradually and then add vanilla, mix in and turn off the mixer.  Pour meringue mixture 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 baking sheet into to 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 over night.  Wrap in an airtight container to store.

To prepare whipped cream, place cold cream, 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 by filling the center with cream, drizzle the top with the coulis and top 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 sauce pan heat berries with sugar and lemon for about 8-10 minutes until sugar is dissolved.  Pour berry mixture into a blender and process.  Strain mixture to remove all seeds.  Store coulis in 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

 

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