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Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8
Author LDS's Mom

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

  1. 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.
  2. Lower the speed of the stand mixer to medium and add sugar gradually, while whisking continuously.
  3. 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.
  4. Spoon the meringue into a piping bag fitted with a round tip.
  5. 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.
  6. Bake in a 200°F preheated oven for 1 hour and 10 minutes.
  7. 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.
  8. Once the Meringues were baked, let them cool completely.
  9. Assemble the Pavlovas by Spooning the Chantilly cream on top of the Pavlova base, or use a piping bag.
  10. Top with strawberries and blueberries.

Recipe Notes

Note that you can use any other fruits you have in hands.