Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8
Ingredients
- 3 egg whites
- ¾ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- Pinch of salt
Chantilly cream
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Topping
- ¼ cup cut strawberries
- ¼ cup blueberries
Instructions
-
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. whisk the egg whites on high speed until foamy.
-
Lower the speed of the stand mixer to medium and add sugar gradually, while whisking continuously.
-
Once the sugar is completely added, turn the speed of the stand mixer to high and continue to whisk until meringue is stiff, smooth and glossy.
-
Spoon the meringue into a piping bag fitted with a round tip.
-
Pipe the meringue onto a baking sheet, lined with parchment paper(or just a greased and slightly floured baking sheet). Make a small spiral shape starting from the center, then build up the edges by continuing to pipe the meringue. You will obtain a bowl like shape. Continue shaping the base of the Pavlovas until the meringue is completely depleted.
-
Bake in a 200°F preheated oven for 1 hour and 10 minutes.
-
Prepare the Chantilly cream by whipping (using an electric mixer) the heavy cream and vanilla extract, then gradually add the powdered sugar. Whip for about 5 minutes or less, just until stiff peaks form. Cover and refrigerate.
-
Once the Meringues were baked, let them cool completely.
-
Assemble the Pavlovas by Spooning the Chantilly cream on top of the Pavlova base, or use a piping bag.
-
Top with strawberries and blueberries.
Recipe Notes
Note that you can use any other fruits you have in hands.