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Simple Summer Berry Pavlova

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This classic berry pavlova recipe is topped with the easiest filling made with a gorgeous assortment of summer berries. This beautiful, light and airy dessert is the perfect recipe for summer entertaining.

Ingredients

Units

For the Pavlova

  • 4 egg whites
  • 1 & 1/4 cups sugar
  • 1/2 tsp vanilla
  • 1 pinch of salt

For the Berry Compote

  • 1 & 1/2 – 2 Cups mixed fresh berries (I used blueberries and blackberries)
  • 1 cup water
  • 3/4 cup honey
  • 4–5 sprigs fresh mint

Instructions

  1. Preheat the oven to 200°F.
  2. Line a baking sheet with parchment paper. You can butter the baking sheet prior to putting the parchment paper onto it to keep it in place. With a pencil, draw a circle in the middle of the parchment paper about the size of a dinner plate as a guide when plating the whipped meringue. 
  3. To a stand mixer, add the egg whites and beat until slightly stiff, or when they start to form soft peaks.
  4. Without turning the mixer off, add the salt to the egg whites. One tablespoon at a time, gradually start to add the sugar to the mixture with the mixer still running. Continue beating while adding sugar for 5-10 minutes more until the meringue starts to look glossy, the sugar is dissolved, and the mixture forms stiff peaks. Add the vanilla.
  5. Spread half of the meringue on the circle on the parchment paper. Spread the rest of the meringue on top and create an indentation in the middle to hold the berry compote. 
  6. Bake for about 90 minutes, rotating the baking sheet at around 45 minutes. Once the pavlova has slight coloring around the edges and has hardened around the outside, turn the oven off and let the pavlova dry in the oven for 30 minutes.
  7. While the pavlova bakes, make the berry compote, or sauce. Add all of the ingredients to a sauce pan and bring to a boil. Reduce the heat and let simmer for 5 minutes. Remove the heat and let the mint steep for another 15 minutes before removing the sprigs from the pot. Cool completely before adding to the pavlova. 
  8. Remove the baking sheet from the oven. Once the pavlova has completely cooled, gently fill the center with the cooled berry compote. Add fresh berries to the top for garnish.  

Notes

If you do not have honey, sugar can be used to create the berry compote.

Tip: slowly adding the sugar is key. If too much sugar goes into the mixture while beating the egg whites, the the meringue could fall flat. Do not add the berry compote to the center of the pavlova until the mixture has completely cooled, otherwise it may melt the inside of the pavlova. 

Keywords: meringue, pavlova, summer dessert

Find it online: https://thehouse-magazine.com/simple-summer-berry-pavlova/

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