Prepare to be transported to dessert heaven with this jaw-dropping Smashed Mixed Berry Pavlova - a New Zealand classic that's about to become your new obsession! Imagine a cloud-like meringue base, crisp on the outside, marshmallowy on the inside, crowned with billowy whipped cream and a vibrant explosion of fresh berries. This show-stopping dessert is not just a treat; it's a culinary masterpiece that will have your guests begging for the recipe. Whether you're looking to impress at a dinner party or simply indulge in a luxurious sweet escape, this pavlova promises to be your ultimate dessert destination.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: New Zealand
Serves: 8 servings
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper and draw a 9-inch circle on the paper, then flip the paper over so the marked side is facing down.
- In a large, clean, dry mixing bowl, begin whipping egg whites using an electric mixer on medium speed. Whip until soft peaks form, ensuring no trace of yolk is present in the whites.
- Gradually add granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase mixer speed to high and whip until the mixture becomes glossy and stiff peaks form, about 5-7 minutes.
- Gently fold in vanilla extract and white vinegar using a spatula. The mixture should be thick and hold its shape without collapsing.
- Spread the meringue mixture onto the prepared parchment paper circle, creating a slight depression in the center to hold the cream and berries later. Use a spatula to create soft peaks and swirls around the edges.
- Place the pavlova in the preheated oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour without opening the oven door.
- After 1 hour, turn off the oven and leave the pavlova inside with the door closed to cool completely, approximately 1-2 hours. This helps prevent cracking.
- Once completely cooled, whip the heavy cream with powdered sugar until soft peaks form.
- Gently wash and prepare the mixed berries, patting them dry with paper towels.
- Just before serving, spread the whipped cream over the cooled meringue base.
- Scatter the mixed berries on top of the cream, lightly smashing some berries to create a rustic, colorful appearance.
- Serve immediately to maintain the crisp meringue texture and prevent sogginess.
Tips
- Egg White Mastery: Ensure your mixing bowl is completely clean and dry. Any trace of oil or yolk can prevent egg whites from whipping properly.
- Sugar Technique: Add sugar gradually and slowly to create a stable, glossy meringue. Rushing this step can lead to a grainy texture.
- Oven Management: The key to a perfect pavlova is low and slow baking. Don't open the oven door during baking or cooling to prevent cracking.
- Moisture is the Enemy: Make sure your berries are completely dry before topping to maintain the meringue's crisp texture.
- Timing is Crucial: Serve immediately after adding cream and berries to keep the meringue's signature crisp-yet-soft texture.
- Make-Ahead Hack: You can prepare the meringue base a day in advance, storing it in an airtight container at room temperature. Add cream and berries just before serving.
- Temperature Matters: Use room temperature egg whites for the best volume and stability when whipping.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
