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Mixed Berry Pavlova

A delightful fresh and colorful summer dessert. Not difficult, but needs a long cooking time as well as drying time for the meringue.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Drying time1 hour
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: Strawberries, raspberries, cream, meringue
Servings: 6 Servings
Author: Ina Garten - The Barefoot Contessa
Cost: $

Equipment

  • Stand mixer
  • Parchment paper
  • Food processor

Ingredients

Meringue

  • 4 Extra large Egg whites, at room temperature
  • Pinch Kosher salt
  • 1 Cup Sugar
  • 2 Tsps Cornstarch
  • 1 Tsp White wine vinegar
  • ½ Tsp Pure Vanilla Extract

Berries

  • ½ pint Fresh strawberries, hulled and sliced
  • ½ pint Fresh blueberries
  • ½ pint Fresh raspberries

Triple Berry Sauce

  • ½ pint Fresh raspberries
  • ½ cup sugar
  • 1 cup Seedless raspberry jam (12 oz jar)
  • 1 Tbsp Framboise liqueur Framboise is French for “raspberry” so any raspberry or berry flavored liqueur will do. I chose Chambord.

Sweetened Cream

  • 1 Cup Cold heavy cream
  • 1 Tbsp sugar
  • 1 Tsp Pure vanilla extract

Instructions

Triple Raspberry Sauce

  • Place the raspberries, sugar and ¼ cup water in a smal saucepan. Bring to a boil over medium-medium high heat. Lower the heat to medium-low and simmer for 4 minutes.
  • Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Meringue

  • Preheat the oven to 180°F.
  • Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper using a 9-inch plate as a guide, hen turn the paper over so the circle is on the reverse side. (This way you won’t get a pencil mark on the meringue.)
  • Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. eat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
  • Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla and fold in lightly with a rubber spatula.
  • Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk with an indentation in the center. Bake for 1 ½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside. (NOTE: If you like your meringue a little more on the crisp side, crack the door of the oven open with a wooden spoon while the meringue cools. If you prefer it a bit softer, leave the door closed during the cooling time.

Sweetened Whipped Cream

  • Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don’t overbeat! Makes 1 cup.

Finishing

  • When completely cooled, peel the parchment paper off the bottom of the meringue disk and put on a plate or platter. Spread the top completely with Sweetened Whipped Cream.
  • Combine the strawberries, blueberries and raspberries in a bowl and toss with about ½ cup of the raspberry sauce, or enough to coat the berries lightly.
  • Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue.
  • Serve immediately in large scoops with extra raspberry sauce.