Pavlova With Red Berry Sauce

8 servings
30 Minutes

Everyone will be wowed by this spectacular looking dessert!!! Pavlova with Red Berry Sauce is a light, airy dessert that has a crisp, crunchy outer shell with a soft marshmallow-like center. The best part is that Pavlova is very simple and easy to make with heavenly results!

Have you ever tasted Pavlova before??? If not, then you are in for a heavenly treat! It’s light as air with a crispy, crunchy shell on the outside and a marshmallow-like cloud center. The Whipped Cream Topping is folded with some of the Red Berry Sauce to top the scrumptious Pavlova. The piece de résistance is the fresh berries folded in berry sauce to crown the irresistible dessert. Serve Pavlova with Red Berry Sauce for a fancy dinner or a backyard brunch.


My recipe ingredients include superfine sugar. This is to ensure that the meringue is not gritty from larger grains of granulated sugar. You can buy it in the sugar section of the grocery store or make your own buy adding regular granulated sugar in a food processor fitted with a blade and pulse a few times. I like to make this recipe the day before serving by baking the meringue, turning off the oven, and leaving it in there overnight. If you’re baking and serving the Pavlova with Red Berry Sauce the same day, just remember that you will need extra time to let it sit in the turned off oven to cool.


This recipe has a delicious whipped topping with the addition of crème fraiche (or sour cream) to stabilize it and give it more body. A few tablespoons of the Red Berry Sauce are added for flavor and color. The fresh berries mixed in with the sauce on top are so bright and beautiful. This is really a stunning dessert that will have everyone talking. Pavlova with Red Berry Sauce is really so simple to make, believe it or not! Just follow the step by step instructions that I’ve made and it will be a successful Pavlova process.


WHAT IS PAVLOVA?


Pavlova is a popular dessert in New Zealand and Australia that is said to be named after a famous Russian ballerina, Anna Pavlova. It’s thought that during a 1920’s tour to New Zealand and Australia the dessert was made up in honor of her. It is a meringue based dessert made with egg whites and sugar but meringues are usually solid throughout. Pavlovas are made with the addition of vinegar and cornstarch to give it a marshmallow-like center. To achieve this they need to be completely cooled in the oven after baking with the oven off.

INGREDIENTS TO MAKE PAVLOVA WITH RED BERRY SAUCE


  • Egg whites, room temperature
  • Salt
  • Superfine sugar
  • Cornstarch
  • Pure vanilla extract
  • White wine or champagne vinegar
  • Strawberries, hulled, quartered and divided
  • Fresh raspberries, divided
  • Lemon juice
  • Heavy cream
  • Crème fraiche or sour cream
  • Powdered sugar


HOW TO MAKE PAVLOVA WITH RED BERRY SAUCE


To make the Meringue:

  • Preheat the oven to 200°F with the rack on the bottom third of the oven.
  • Line a baking pan with parchment and trace a 7-inch circle.
  • Flip the parchment over so the circle is on the other side.
  • In a stand mixer with the whisk attachment, beat the egg whites and salt on medium-low speed until fluffy, about 5-6 minutes.
  • Turn the mixer to medium speed, gradually add the sugar a tablespoon at a time with 10 seconds in between each addition.
  • Scrape down the sides of the bowl with a rubber spatula.
  • Increase the speed to medium-high; beat until egg whites are thick, glossy, and stiff peaks form, about 5-7 minutes.
  • Remove the bowl from the mixer and sift the cornstarch onto the beaten egg whites.
  • Add the vanilla and white wine vinegar; fold in lightly with a rubber spatula.
  • Scoop the meringue into the center of the traced circle on the parchment paper.
  • Spread it into a circle.
  • Bake until the meringue exterior is dry and crisp, 2 to 2½ hours.
  • (2 hours will make a more marshmallow-like center).
  • Turn the oven off and let the meringue completely cool, about 1 hour or up to overnight.


To make the Red Berry Sauce:

  • Puree half of the strawberries and raspberries in a food processor.
  • Strain the puree through a sieve and discard the solids.
  • In a small saucepan over medium heat, cook the berry juices until reduced to 1 cup, about 7-9 minutes.
  • Remove from heat and stir in lemon juice; cool completely.
  • Combine ¼ of the Red Berry Sauce with the remaining half of fresh berries.
  • Gently fold to coat the berries.


To make the Whipped Cream Topping:

  • In a medium bowl with a hand mixer, beat the cream and crème fraiche (or sour cream) to medium peaks.
  • Add the powdered sugar and vanilla extract; beat until just combined.
  • Gently fold in 4-5 tablespoons Red Berry Sauce into the whipped cream leaving streaks of sauce.


To Assemble the Pavlova with Red Berry Sauce:

  • Spoon whipped cream on top of meringue, then the fresh berries in the red berry sauce.
  • Serve with remaining sauce on the side.
  • Garnish with fresh mint, fresh basil, or lemon zest; optional.
  • Serve with remaining Red Berry Sauce on the side.


STORING AND SERVING PAVLOVA TIPS:


  • The pavlova meringue can be made up to 2 days in advance.
  • Keep the prepared pavlova meringue in a dry, cool place. 
  • Store plain pavlova meringue in an airtight container or wrapped in plastic wrap at room temperature and in a place where temperature and humidity are consistent, like a kitchen pantry.
  • When storing pavlova meringue, keep it away from heat sources such as the stovetop, oven, or windows.
  • Eat the pavlova meringue within 2 days after making it.
  • Add the pavlova toppings only right before serving.

Pavlova With Red Berry Sauce

Recipe details

  • 8 servings
  • Prep time: 10 Minutes|Cook time: 20 Minutes|Total time: 30 Minutes

Ingredients

Meringue

Red Berry Sauce

Whipped Cream Topping

Instructions

Meringue:

Preheat the oven to 200°F with the rack on the bottom third of the oven. Line a baking pan with parchment and trace a 7-inch circle. Flip the parchment over so the circle is on the other side.
In a stand mixer with the whisk attachment, beat the egg whites and salt on medium-low speed until fluffy, about 5-6 minutes.
Turn the mixer to medium speed, gradually add the sugar a tablespoon at a time with 10 seconds in between each addition.
Scrape down the sides of the bowl with a rubber spatula. Increase the speed to medium-high; beat until egg whites are thick, glossy, and stiff peaks form, about 5-7 minutes.
Remove the bowl from the mixer and sift the cornstarch onto the beaten egg whites.
Add the vanilla and white wine vinegar; fold in lightly with a rubber spatula.
Scoop the meringue into the center of the traced circle on the parchment paper. Spread it into a circle.
Bake until the meringue exterior is dry and crisp, 2 to 2½ hours. (2 hours for a more marshmallow-like center). Turn the oven off and let the meringue completely cool, about 1 hour or up to overnight.

Red Berry Sauce:

Puree half of the strawberries and raspberries in a food processor. Strain the puree through a sieve and discard the solids.
In a small saucepan over medium heat, cook the berry juices until reduced to 1 cup, about 7-9 minutes.
Remove from heat and stir in lemon juice; cool completely.
Combine ¼ of the red berry sauce with the remaining half of fresh berries. Gently fold to coat the berries.

Whipped Cream Topping :

In a medium bowl with a hand mixer, beat the cream and crème fraiche (or sour cream) to medium peaks. Add the powdered sugar and vanilla extract; beat until just combined.
Gently fold in 4-5 tablespoons Red Berry Sauce into the whipped cream leaving streaks of sauce. Spoon whipped cream on top of meringue, then the fresh berries in berry sauce.
Garnish with fresh mint, fresh basil, or lemon zest; optional. Serve with the remaining Red Berry Sauce on the side.

Tips

  • TO MAKE SUPERFINE SUGAR: You can buy it in the sugar section of the grocery store or make your own buy adding regular granulated sugar in a food processor fitted with a blade and pulse a few times. Superfine sugar ensure the meringue will not be gritty that can happen from larger sugar grains.
  • The pavlova meringue can be made up to 2 days in advance.
  • Keep the prepared pavlova meringue in a dry, cool place.
  • Store plain pavlova meringue in an airtight container or wrapped in plastic wrap at room temperature and in a place where temperature and humidity are consistent, like a kitchen pantry.
  • When storing pavlova meringue, keep it away from heat sources such as the stovetop, oven, or windows.
  • Eat the pavlova meringue within 2 days after making it.
  • Add the pavlova toppings only right before serving.

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