Chef:

Chef Diana
Chef Diana

In this baking class, we’re making a Pavlova Cake, modeled after the popular Australian dessert: cloud-like meringue base, crisp on the outside, marshmallow-soft inside, topped with a luscious layer of whipped cream, and crowned with a tumble of juicy berries. This showstopper balances sweet, tart, creamy, and crunchy and is surprisingly simple to master. We’ll guide you through each step, from whipping up that glossy meringue to assembling a berry-topped beauty that’s as delightful to look at as it is to eat.

Thanks to our friends at Savor for making this class possible!

Recipe

Servings: 8
Prep Time: 30 minutes
Cook Time: 75 minutes, plus cooling time

Ingredients:

For the meringue base:
● 4 large egg whites, at room temperature
● 1 cup (200g) granulated sugar
● 1 tsp white vinegar
● 1 tsp cornstarch
● 1 tsp vanilla extract

For the topping:
● 2 cups heavy cream
● 2 tablespoons powdered sugar
● Pinch salt
● 1 tsp vanilla extract
● 2 cups mixed fresh berries (such as strawberries, raspberries,
blueberries, and blackberries)
● 2 tablespoons honey or sugar
● Zest of one lemon
● Mint leaves for garnish

Instructions:

1. Make the meringue:
Preheat your oven to 250°F. Line a baking sheet with parchment paper
and draw a 9-inch circle on the paper as a guide.
In a large, clean bowl, beat the egg whites on medium speed until soft peaks
form. Gradually add the granulated sugar, one tablespoon at a time, while
continuing to beat. Once all the sugar is added, increase the speed to high
and beat until the meringue is glossy and stiff peaks form.
2. Add Flavor and Stabilize:
Gently fold in the vanilla extract, white vinegar, and cornstarch, ensuring not to
deflate the meringue.
3. Shape the Meringue:
Spoon the meringue onto the parchment paper, using the circle as a guide.
Shape it into a disk, smoothing the sides and top with a spatula or the back of
a spoon. You can create a slight well in the center to hold the toppings later.
4. Bake:
Bake in the preheated oven for about 1 hour and 15 minutes, or until the
meringue is crisp on the outside and dry to the touch. Turn off the oven, leave
the door slightly ajar, and let the meringue cool completely inside. This helps
prevent cracking.

5. Dress the berries:
Cut any large berries into smaller, bite-sized pieces. Combine the berries, the
honey or sugar, and the lemon zest in a medium bowl, and toss to coat. Let

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this mixture sit for at least ten minutes, until the berries are sitting in a small
puddle of their juices.
5. Whip the Cream:
In a large bowl, beat the 2 cups of heavy cream with the powdered sugar, salt,
and vanilla extract until it forms soft peaks. Be careful not to overbeat
6. Assemble the Pavlova:
Once the meringue base is completely cooled, carefully transfer it to a serving
plate. Spoon the whipped cream over the meringue, spreading it out evenly
within the well you created but leaving some of the edges exposed for a rustic
look.
Arrange the fresh berries on top of the whipped cream. You can pile them on
for a generous, bountiful look. Garnish with mint leaves for an extra touch of
color and freshness.

7. Serve:
Serve immediately, or keep chilled until ready to serve.