Berry Pavlova

I hesitate to post this because I didn't do much to make it my own, but I love it so much that I want to keep track of it here. 

This is the first time I've ever even eaten pavlova, and man, was I pleasantly surprised. It's light, sweet, fresh, crisp, chewy, and actually quite simple to make. Honestly one of the best summer desserts ever.

If you're looking for a delicious pavlova recipe, look no further. Actually, you should go check out Sally's Baking Addiction because she included a video of this recipe on her site. Great work. She's one of my favs.

Berry Pavlova
Adapted from Sally's Baking Addiction

Pavlova Ingredients: 

• 4 large egg whites (room temperature)
• 1 cup white sugar
• 1 teaspoon vanilla extract or vanilla paste
• 1/2 teaspoon cream of tartar
• 1 teaspoon cornstarch

Topping Ingredients:

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 3-4 cups fresh berries

Instructions:

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

In a small bowl, mix the cream of tartar and cornstarch and set aside for later.

In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on medium high until soft peaks form.

While the mixer is still on, slowly add half the sugar and beat for 30 seconds. Then slowly add the remaining sugar. Once aded, turn mixer to high speed and beat until glossy stiff peaks form. This will take about 2 minutes.

Add vanilla and beat for another minute. Continue to beat on high until peaks are very stiff. 

Fold in the cream of tartar/cornstarch mixture using a silicone/rubber spatula.

Scoop half of the mixture onto one side of the parchment-lined pan, and using the back of a spoon, spread it out to make a 6 to 7 inch circle. Make the edge slightly taller than the center portion. Repeat with remaining mixture so you end up with two pavlovas.

Place the pan in the oven and then immediately reduce the heat to 200 degrees Fahrenheit. Leave the oven door closed and bake until the pavlova is firm and dry, about 90 minutes. 

Turn off the oven and allow the pavlovas to cool inside the oven. 

Move the baked pavlovas to a cooling rack and allow to come to room temperature. 

Meanwhile, whip the heavy cream with the sugar.

Divide the whipped cream between the two pavlovas and use a spoon to spread the whipped cream over the top op the pavlova, leaving about an inch around the edge uncovered. 

Divide the berries between the two pavlovas and spread/pile over the whipped cream.

Serve immediately. Cover and refrigerate any leftovers. 

Before baking

Baked