The Best Pavlova Recipe (with Berries and Chantilly Cream)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Clean the mixer with vinegar to remove any butter residue.

Pour egg whites into the mixing bowl with whisk attachments.

Add cream of tartar to the egg whites for stability.

Turn the mixer to medium speed and whip the egg whites to medium peaks.

Gradually add granulated sugar while whipping until stiff peaks form.

Transfer the egg whites to a bowl for easier mixing of powdered sugar.

Fold in half of the sifted powdered sugar until almost combined, then add the rest and fold gently.

Transfer the meringue into a piping bag with a medium round tip.

Pipe the meringue into a dome shape, creating a hollow inside for filling.

Pipe meringue in spaced circles on a baking mat or silicone mat.

Preheat the oven to 190°F (about 88°C).

Bake the meringue for 3 to 4 hours.

While the meringue is baking, wash the mixed berries and cut the stems off strawberries.

In a pot, add lemon juice and sugar, then mix.

Cut open the vanilla bean, scrape the seeds, and add both seeds and pod to the pot.

Bring the mixture to a boil, then add the mixed berries and stir.

Prepare a slurry with cornstarch and water, then add to the boiling berry mixture.

Boil for about 30 seconds to activate the slurry, then cool down the mixture.

Cover the berry mixture with wrap to prevent a skin from forming and refrigerate until ready to use.

To make vanilla chantilly, add heavy cream, powdered sugar, and vanilla bean to a bowl and whip until soft peaks form.

Cooking Techniques

Equipment Needed

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Dietary

Allergens