Light meringue and even lighter whipped cream are topped with fresh berries for a fruity dessert that’s fluffy and fabulous.
For the Meringue
- 4 large Egg whites, at room temperature 4 large Egg whites, at room temperature
- ¼ teaspoon Salt ¼ teaspoon Salt
- ½ teaspoon Cream of tartar ½ teaspoon Cream of tartar
- Domino® Golden Sugar 1 cup 1 cup Domino® Golden Sugar
- 1 tablespoon Cornstarch 1 tablespoon Cornstarch
- ½ teaspoon Almond extract ½ teaspoon Almond extract
For the Whipped Cream
- 1 cup Heaving whipping cream 1 cup Heaving whipping cream
- Domino® Golden Sugar 1 ½ tablespoons 1 ½ tablespoons Domino® Golden Sugar
- 1 teaspoon Pure vanilla extract 1 teaspoon Pure vanilla extract
For the Fruit Topping
- ½ cup Fresh strawberries, quartered ½ cup Fresh strawberries, quartered
- ½ cup Fresh blueberries ½ cup Fresh blueberries
- ½ cup Fresh raspberries ½ cup Fresh raspberries
- ½ cup Fresh blackberries ½ cup Fresh blackberries
- Domino® Golden Sugar ½ cup ½ cup Domino® Golden Sugar
- 1 teaspoon Orange zest 1 teaspoon Orange zest
- Mint leaves, as garnish Mint leaves, as garnish
Preheat oven to 200°F. Using a pencil, draw a 9-inch circle on a parchment paper sheet. Use a cake pan or a plate to trace the circle. Turn the parchment paper over and place it in a baking sheet. The paper should be turned over so the pencil marks are not exposed to the meringue.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, salt, and cream of tartar together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Add cornstarch and almond extract and beat at low speed until just combined.
Mound the meringue in the center of the 9-inch circle. Using a spatula, evenly spread meringue out towards the edges. Create a little nest by making the sides a litter higher than the center. Place meringue in the oven and bake for 2 hours. Turn off the oven and leave meringue inside for at least 2 hours (you can also leave it in the oven overnight).
When meringue is ready, mix all the ingredients of the fruit topping and set aside for about 15 minutes. In the meantime, prepare the whipped cream. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment, when it start to form soft peaks, slowly add sugar and vanilla. Do not overbeat.
Assemble the pavlova by topping the meringue disk with whipped cream and berries. Berries will release some juices; you can add some of the juice on top. Garnish with mint.
Egg whites must be at room temperature for better results. You can top the pavlova with different fruits depending on the season. Peaches work great for this dessert.