Berry Pavlovas

Berry Pavlovas


DifficultyIntermediateMakes4 Servings

This individual berry pavlovas recipe is the perfect recipe if you’re looking for a fruit based dessert.

This meringue recipe is flawless! Too many times my meringue has cracked or weeped after I’ve baked it, but this one’s foolproof. The meringue holds its shape and keeps all the detail from the piping.

The pavlova recipe is a delicate French Swiss meringue nest filled with a mascarpone chantilly, berry compote and fresh fruit. Hopefully the technique and recipe will solve all your meringue worries and you’ll get perfect pavlovas every time now!

Love a fruit based dessert? Check out my Passion Fruit Soufflé recipe.


 


 

Ingredients


For the Meringue
 100 g Egg Whites
 100 g Sugar
 100 g Icing Sugar
For the Strawberry Compote
 200 g Fresh Strawberries, Sliced
 10 g Lemon Juice
 10 g Sugar
 3.5g Pectin NH + 12g Sugar
For the Mascarpone Chantilly
 300 g Double Cream
 ½ tsp Vanilla Paste
 100 g Mascarpone
 10 g Icing Sugar (more to taste if you want it sweeter)
 Fresh berries to decorate
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Method


Meringue
1

Add the egg whites and sugar to the bowl of a stand mixer. Whisk them over a pan of gently simmer water until it reaches 65C. Whisk in a stand mixer on a medium speed for 5-7 minutes, or until it reaches stiff peaks.

2

Sift in the icing sugar and fold until smooth.

3

Split the mixture into two piping bags, one with a round tip nozzle, one with a 127 nozzle.

4

Using your round tip nozzle, pipe a dollop on a square of parchment and spread it into a disc. Then, using your 127 nozzle pipe an upright zigzag around the outside to create a sort of crust.

5

Carefully lift the meringues onto a tray and bake at 50C for 4 hours. The meringue should feel firm when it’s done.

Strawberry Compote
6

Add the strawberries, lemon juice and sugar to a saucepan and cook over a medium heat.

7

Meanwhile, stir together the sugar and pectin in a separate bowl and set aside.

8

Once the strawberries have broken down and released their juices, add the pectin mixture and keep stirring, boiling it for about a minute.

9

Remove the mixture from the heat and pour into a dish to cool to room temp.

Mascarpone Chantilly
10

Whisk all the ingredients together to a medium peak.

Assembly
11

Pipe your mascarpone chantilly into the centre of the meringue nests. Flatten gently to create a well (I use the bottom of a pudding mould), then fill with the Strawberry Compote.

12

Decorate with fresh berries of your choice.

 

Ingredients

For the Meringue
 100 g Egg Whites
 100 g Sugar
 100 g Icing Sugar
For the Strawberry Compote
 200 g Fresh Strawberries, Sliced
 10 g Lemon Juice
 10 g Sugar
 3.5g Pectin NH + 12g Sugar
For the Mascarpone Chantilly
 300 g Double Cream
 ½ tsp Vanilla Paste
 100 g Mascarpone
 10 g Icing Sugar (more to taste if you want it sweeter)
 Fresh berries to decorate
Shop the equipment

Directions

Meringue
1

Add the egg whites and sugar to the bowl of a stand mixer. Whisk them over a pan of gently simmer water until it reaches 65C. Whisk in a stand mixer on a medium speed for 5-7 minutes, or until it reaches stiff peaks.

2

Sift in the icing sugar and fold until smooth.

3

Split the mixture into two piping bags, one with a round tip nozzle, one with a 127 nozzle.

4

Using your round tip nozzle, pipe a dollop on a square of parchment and spread it into a disc. Then, using your 127 nozzle pipe an upright zigzag around the outside to create a sort of crust.

5

Carefully lift the meringues onto a tray and bake at 50C for 4 hours. The meringue should feel firm when it’s done.

Strawberry Compote
6

Add the strawberries, lemon juice and sugar to a saucepan and cook over a medium heat.

7

Meanwhile, stir together the sugar and pectin in a separate bowl and set aside.

8

Once the strawberries have broken down and released their juices, add the pectin mixture and keep stirring, boiling it for about a minute.

9

Remove the mixture from the heat and pour into a dish to cool to room temp.

Mascarpone Chantilly
10

Whisk all the ingredients together to a medium peak.

Assembly
11

Pipe your mascarpone chantilly into the centre of the meringue nests. Flatten gently to create a well (I use the bottom of a pudding mould), then fill with the Strawberry Compote.

12

Decorate with fresh berries of your choice.

Berry Pavlovas