Individual Berry Pavlova’s

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Pavlova’s are desserts that are typically made with a large meringue shaped into a nest and then filled with whipping cream and topped with fruit. I wanted something that would make me think of summer and all the wonderful berry flavours. This lovely dessert is named after the Russian ballerina Anna Pavlova and was created in either Australia or New Zealand. There may be some tension between the two places as to who claims ownership, so I’m not taking any sides. Pavlova’s are summer desserts loaded with fresh fruit, but I wanted to use berries, hence the name Berry Pavlova’s, because berries scream summer to me.

The Bake:

The most important thing about baking meringues is making sure that there are no fats on anything.  The presence of fat will affect how stiff the egg whites will get, causing them flop. So, my solution is to use lemon juice; doing this will help break down any fats. Pour some juice onto a piece of paper towel and wipe down the bowl and beater that you are going to use.

Another important fact is to have your egg whites at room temperature because this will make sure that the sugar dissolves during mixing. Undissolved sugar will leak out of the meringue as a syrup. The recipe calls for egg whites, and there are two ways to get the egg whites needed for the meringues. You can separate the yolk from the whites, but you need to make sure not to break any of the yolks. The second option is to buy egg whites at the store. They are usually in the milk/dairy section of your grocery store in cartons. The carton of egg whites also saves you from wasting yolks or trying to find something to do with them later.

The Filling:

The traditional Pavlova is filled with sweetened whipping cream and topped with fresh fruit. A recent discovery of freeze-dried raspberry powder prompted me to find ways of using it.  I decided to put it to use when I was making the whipping cream for my pavlova’s. It turned out lovely, especially with the berries on the top. As much as I love the flavour I know it’s a little silly to think everyone would want to run out and buy some, but fear not this dessert will still taste fantastic with just vanilla whipping cream.

I love this recipe for Individual  Berry Pavlova’s, they are pretty simple to make, they taste incredible, and they look stunning. I hope you enjoy this dessert as much as I do. Please comment below and let me know how the recipe worked for you.

Don’t forget to follow me on Facebook or Instagram if you want to see what I’m up to in the kitchen.

Other Summer recipes:

Raspberry Lemon Cheesecake Mousse

Blueberry Peach Clafoutis

Rhubarb Apple Tart

Print Recipe

Individual Berry Pavlova's

(1 votes, average: 5.00 out of 5)

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By Teresa – Serves: 8

Prep Time: 20 minutes – Cooking Time: 55- 60 minutes

Ingredients

• Meringue
• 3 (90g) room temperature egg whites
• 3/4 cup (175g) caster sugar
• 1/4 tsp cream of tartar
• Raspberry Whipping Cream
• 1 cup whipping cream
• 2 tbsp powdered sugar
• 1 1/2 tsp freeze-dried raspberry powder (optional)- can be replaced with 2 tsp vanilla extract
• Topping
• any assortment of fresh berries

Instructions

1

Meringue Nests: Separate the egg whites of three eggs or weigh out egg whites from a carton and put into the bowl of your stand mixer or a medium-size bowl.

2

Whisk together in a small bowl the sugar, and cream of tartar

3

Beat egg whites at medium speed until they start to foam.

4

Slowly add in the sugar one tbsp at a time letting the sugar mix in before adding the next.

5

Once all the sugar is mixed in use a spatula and scrape down the sides of the bowl and continue beating on medium-high speed until stiff peaks form.*

6

Preheat oven to 250℉

7

Put some of the whites in a piping bag and make eight 2 inch circles.

8

Either using the same piping bag or one with a large star tip make two rings around the edge of the eight bases.

9

Bake for 55 to 60 minutes. The outside should feel firm.

10

Turn off the oven and open the door letting the meringues cool in the oven.

11

Whipping Cream: Add all ingredients into a medium bowl and whip to it holds its shape.

12

Refrigerate whipping cream until the meringue nests have cooled completely.

13

Assemble: Pipe the whipping cream into the nest and top with fresh berries.

14

Best to be eaten the day they are made but can keep in the fridge for an additional day.

Notes

* As pictured above, stiff peaks are when you can pull the whisk or beater out of the whites and it stands up on it's own.