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It’s just gorgeous! This easy pavlova dessert can be on your table tonight!

I recently celebrated my 50th birthday and asked my daughter to make me a pavlova. I’ve never tried one and I’ve always admired how delicate and pretty they are. Little did I know that there was a surprise party coming my way and the cake was already taken care of!  Still a little obsessed, I set out the next weekend to make a pavlova myself.

While I started off a bit intimidated, I soon figured out that this is one of the simplest desserts to make. There are endless varieties and the visual impact is huge! This is a yummy confection that will impress anyone.

You know what they say…if I can do it, so can you. Here’s how!

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Mixed Berry Pavlova

Ingredients

Pavlova

6 egg whites, room temperature

1 1/2 cups sugar

1/4 teaspoon salt

2 teaspoons white vinegar or lemon juice

2 tablespoons cornstarch

Whipped Cream

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla

Fruit Compote and Topping

3 cups berries of choice (I used blackberries, blueberries, strawberries and raspberries)

1/2 cup sugar

Directions

1. Make a quick fruit compote by combining 2 cups of berries (save one cup for assembly) and 1/2 cup sugar in a saucepan over medium heat for about 15 minutes. Once berries begin to break down and a syrupy juice forms, remove from heat to another container and refrigerate.
2. Preheat over to 250 degrees Fahrenheit (yes, 250.)  Prepare a baking sheet with a silpat or parchment paper with a little powdered sugar or cornstarch sprinkled on top.
3. Beat egg whites and salt on medium speed until stiff peaks form. 
4. Slowly add sugar over the next couple of minutes.  Once incorporated, turn mixer up to high and beat for another 6 minutes until the mixture is shiny and glossy. For best results, the sugar should be completely dissolved.
5. Sprinkle in the cornstarch and vinegar. Fold in just until blended.
6. Mound the egg whites on the prepared baking sheet. Using a spatula or the back of a spoon, form the mound into a flat, circular shape, 7-8 inches in diameter and a maybe 3 inches high.  Don’t overwork it.
7. Place in oven for 1 1/2 hours – do not open the oven door during this time.
8. Turn off the oven and let cool for another 1 1/2 hours. You may crack the oven door at this point.
9. When the pavlova cools and you’re ready to serve, prepare the whipped topping by beating the heavy cream until thick. Add powdered sugar and vanilla and blend well.
10. Assemble.  Carefully loosen and lift the pavlova from the baking sheet and onto a serving dish. Spread the whipped cream on top in an even layer and create a shallow well in the center to better hold the compote. 
11. Add the fruit compote, then top with the remaining fresh berries. Add a few mint sprigs if you have them!

Serves 8.

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You can make so many different varieties of pavlova.

• The fruit toppings are endless! We’re doing peach next, but how about just strawberry? Passion fruit? Cherry?
• Another combination I’m smitten with is lemon and honey. Maybe a layer of lemon curd and a drizzle of honey?
• Chocolate is very popular. Maybe a Nutella Pavlova…yum! Or Cafe Mocha?
• Perhaps just tinting the pavlova with a drop or two of food coloring? I imagine some very pretty Easter desserts by doing that.

Have you ever made a pavlova? I’d love to know what you put on top of yours and if you have any advice?