Pavlova with Fresh Berries Cream (Printable Version)

Airy pavlova with clouds of cream and fresh berries—crisp outside, marshmallow-soft inside, ideal for sharing.

# Ingredients:

→ Meringue Base

01 - 4 large eggs, at room temperature
02 - Pinch of salt
03 - 200 g fine granulated sugar
04 - 1 teaspoon cream of tartar or 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract (optional)

→ Whipped Cream Topping

06 - 240 ml heavy whipping cream
07 - 12 g sugar
08 - Zest of lemon or Meyer lemon, optional
09 - 1 tablespoon berry jam or lemon curd

→ Berry Topping

10 - 450 g fresh mixed berries (such as blackberries, blueberries, strawberries, currants)

# Steps:

01 - Preheat oven to 175°C. Draw an 20-23 cm circle on parchment paper and invert the paper onto a baking tray.
02 - Carefully separate eggs while cold, reserving the yolks for another use. Allow egg whites to reach room temperature before using.
03 - Place room temperature egg whites in a clean, dry stand mixer bowl. Whip on medium speed until foamy. Add cream of tartar (or vinegar substitute later, with vanilla). Continue to beat on medium-high until soft peaks form.
04 - Gradually add the sugar one tablespoon at a time, allowing it to dissolve between each addition. Increase mixer to high and beat until stiff, glossy peaks form. Test by rubbing a bit between fingertips to ensure sugar is dissolved and mixture is smooth.
05 - Add a pinch of salt and vanilla extract. Beat for 30 seconds to combine. Ensure meringue forms stiff peaks, beating longer if necessary.
06 - Gently transfer meringue onto the parchment, spreading to fill the circle. Create a slightly higher edge and an indentation in the centre.
07 - Place the tray in the centre of the preheated oven. Immediately reduce temperature to 95°C. Bake for 120 minutes, or until dry to the touch.
08 - Turn off oven and allow meringue to cool inside for at least 2 hours or overnight to ensure structural integrity.
09 - Whip cold cream, sugar, and optional lemon zest to medium-soft peaks. Gently fold in berry jam or lemon curd if desired.
10 - Immediately before serving, top the cooled meringue with whipped cream and arrange fresh berries over the surface. Serve at once.

# Notes:

01 - Allow the Pavlova to cool in the oven for a minimum of 2 hours to avoid collapse and to maintain a crisp outer shell.
02 - Store assembled Pavlova only just before serving; unassembled base may be stored airtight at room temperature for 2-3 days.
03 - To create individual portions, shape smaller rounds or pipe nests of meringue, adjusting bake time as needed.

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