April 8, 2022

Macerated Berry Pavlova

My Macerated Berry Pavlova is a wonderfully crisp and light meringue dessert, consisting of a crunchy crisp shell filled with a sweet, airy, marshmallow center.

Pavlova is great for every big occasion though not without its pitfalls I might add. Pavlova can take some practice to get right but once you master the technique of pavlova you will be able to produce this time and time again and really impress family and friends.

It is best made the day before and kept to cool in the oven overnight. It can be stored in an airtight container and then simply decorated and dressed on the day it’s to be enjoyed.

MACERATED BERRY PAVLOVA INGREDIENTS

EGG WHITES: The key to this recipe is whisking on a low speed until the egg whites form soft peaks. Use fresh organic egg whites. Save the egg yokes for mayonnaise or my spaghetti carbonara.

CASTER SUGAR: The sugar is used to sweeten the meringue and stabilize the egg whites. It is important to completely dissolve all the sugar into the egg whites for best results. If not, cracking or collapsing of the pavlova could occur.

CORNFLOUR: Added to help stabilize the pavlova’s marshmallow centre

CREAM OF TARTAR: Acid allows the egg whites to aerate better and therefore create a more stable meringue. Vinegar or lemon juice can be substituted here if cream of tartar isn’t available to you.

VANILLA EXTRACT: Use your favorite brand. Always use extract, never essence as essence is usually synthetic.

DOUBLE CREAM: Full fat cream balances fruit acidity and pavlova sweetness into a luxurious mouthwatering dessert.

SELECTION OF BERRIES: You can use your favourite berries for this recipe. Strawberries, blueberries and raspberries are mine. The raspberries break down to produce a sweet fruity sauce.

RECIPE

Macerated Berry Pavlova

Pavlova is a meringue-based dessert. It has a crisp crust and soft, marshmallow inside, topped with macerated berries and whipped cream.

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Prep Time 20

Cook Time 1

Cooling 6

Course Dessert

Cuisine New Zealand

Servings 8

Ingredients

Pavlova

225 g egg whites
300 g caster sugar
250 ml double cream
1 tbsp cornflour
2 tsp cream of tartar
1/4 tsp vanilla extract

Macerated Berries

250 g Raspberries
125 g Strawberries
125 g Blueberries
4 tbsp caster sugar

Instructions

Make the Pavlova base

Preheat the over to Gas 4 / 160 fan / 350F.
Whisk the egg whites on a low speed until soft peak are created.
Add the cornflour and sugar one tablespoon at a time, whisking medium to fast speed until each addition of sugar has dissolved.
Once all sugar has been added, test the meringue by rubbing a little between your fingers. If smooth then you are ready. If grainy, continue to whisk.
Add the vanilla and incorporate.
Shape the meringue on parchment into an 8" circle.
Place into the middle of the oven and drop the temperature to Gas 1 / 120 fan / 275F.
Bake for 60 minutes then turn the oven off and leave the pavlova to cool completely, preferably overnight. Do not open the door as the sudden drop in temperature could crack or collapse your Pavlova.

Macerated Berries

Quarter the strawberries and add to a bowl
Add the blueberries and raspberries.
Sprinkle over the 4 tbsp of caster sugar and stir occassionally over a period of 30 minutes.The sugar will soften the berries and release their natural juices to create a wonderful berry suace.