Fresh Berry Pavlova

Light as a cloud Pavlova filled with the berries of an Ontario summer is a dessert to grace the most elegant meal. You can make the Pavlova a day ahead and fill with cream and fruit just before serving. For a guide in shaping a perfect circle, use the base of a 9-inch (23 cm) springform pan or 10-inch (25 cm) flan tin.

Recipe Tags:

Baking Time: 2 to 2-1/2 hours

Preparation Time:

Serves: 8

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Ingredients

  • 1 cup (250 mL) granulated sugar
  • 4 tsp (20 mL) cornstarch
  • 1/4 tsp (1 mL) salt
  • 4 Ontario Egg Whites, at room temperature
  • 2 tsp (10 mL) white vinegar
  • 2 tsp (10 mL) raspberry schnapps or 1/2 tsp (2 mL) almond extract

Filling:

  • 1 cup (250 mL) Ontario Strawberries, halved
  • 1 cup (250 mL) Ontario Raspberries
  • 1 cup (250 mL) Ontario Blueberries or Blackberries
  • 1 cup (250 mL) Ontario Whipping Cream
  • 1 tbsp (15 mL) raspberry schnapps or 1 tsp (5 mL) vanilla
  • Fruit sugar

Instructions

Line base of 9-inch (23 cm) springform pan with 12-inch circle of baking parchment or foil, shiny side down. Tuck under edges of parchment or foil.

Combine 2 tbsp (25 mL) of the sugar with cornstarch and salt; set aside. In large bowl, beat egg whites at medium speed until a mass of fine bubbles forms. Add vinegar and beat at medium speed until soft, moist peaks form when beaters are lifted (the tips of peaks should droop down). Gradually beat in remaining sugar, adding it in fine, steady stream. Increase speed and beat until meringue is stiff enough to hold ridge marks from beaters and is glossy. Fold in cornstarch mixture, then schnapps.

Turn meringue out onto prepared pan. With spatula or back of large metal spoon, and keeping just within edge of pan, shape meringue into circle, indenting middle and leaving sides about 2-inch (5 cm) in height and width. Slide onto baking sheet. Bake at centre of 250°F (120°C) oven for 2 to 2 1/2 hours or until firm and dry. Cool completely on cake rack before removing from pan. Carefully peel off paper. If making ahead, allow to cool for 3 or 4 hours, then store in airtight container.

Filling: Whip cream until stiff; fold in schnapps. Just before serving, fill Pavlova centre with cream. Arrange strawberries around edge of cream. Scatter raspberries and blueberries over cream. Sift a light dusting of fruit sugar over berries.

Nutritional information

1 Serving:

  • Protein: 2.5 grams
  • Fat: 11.5 grams
  • Carbohydrates: 35.5 grams
  • Calories: 256