Berry Pavlova

Berry Pavlova

Berry Pavlova

This recipe for pavlova makes a summery, bright, airy dessert.Gabriella Gershenson

This recipe for pavlova makes a summery, bright, airy dessert. The original recipe for this dish appears in the cookbook My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow (2011, Grand Central Publishing), where it calls for blueberries. If they're not in season, use any fresh fruit — like the mango and strawberry combination pictured here.

Berry Pavlova
Recipe for blueberry pavlova from Gwyneth Paltrow's My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness.
Yield: serves 8

Ingredients

  • 4 organic large egg whites
  • Pinch fine salt
  • 12 tsp. white vinegar
  • 34 cup plus 2 tablespoons granulated sugar
  • 1 tbsp. cornstarch
  • 12 tsp. vanilla extract
  • 1 cup heavy cream
  • 1 12 cups fresh blueberries, or any fresh fruit, plus more for serving

Instructions

  1. Preheat the oven to 350°F. Combine egg whites, salt, and white vinegar together in the bowl of an electric mixer and beat on high speed until soft peaks form. Combine the 34 cup sugar and cornstarch together in a small bowl and add to the egg whites in thirds, whisking each addition in completely. Add the vanilla and beat until stiff peaks form. Line a baking sheet with parchment paper and spoon the meringue in 8 big spoonfuls, using a spoon to spread them in a circle, and then make an indent in each. Bake for 10 minutes, lower the heat to 200°F, and bake for another hour. Turn off the heat and cool the meringues in the oven for an hour, propping the door open with a wooden spoon.
  2. Meanwhile, whip the cream together with the remaining 2 tablespoons of sugar. In a small bowl, crush 12 cup of the blueberries with a potato masher or a spoon to release their juice. Fold those and the rest of the blueberries into the cream if you like, or use as a topping over the egg whites and cream. Evenly distribute the cream on the meringues, filling in the indentations. Top with juicy blueberries and serve.