Summer Berry Pavlova


Pavlova is a thing of contradiction. Its light yet dense, crunchy yet silky smooth, creamy yet acidic. It’s berry season, so bonus points if you use local fruit :)

Recipe adapted from Ina Garten’s

Summer Berry Pavlova

Serves 6-8

4 large egg whites, at room temp

1 cup white sugar

2 tsp cornstarch

1 tsp lemon juice

1/2 tsp vanilla

1 cup cold heavy cream

3/4 cup mascarpone at room temperature (optional)

3 tbsp confectioners sugar

1/2 tsp vanilla

1+1/2 cups mixed berries (raspberries, strawberries, blackberries, currents)

1/3 cup toasted slivered almonds

3-4 sprigs lavender (optional)

Preheat the oven to 180*F. Line a baking tray with parchment paper and draw a 9 inch circle on the paper, then flip it over to avoid getting pencil on your meringue.

Beat egg whites in a mixer with the whisk attachment on high speed until firm, about one minute. Then begin to add the sugar with the mixer still on high, one tablespoon at a time until glossy, firm peaks form, about 2-4 minutes.

Sift in cornstarch, then add vanilla and lemon and fold with a rubber spatula to combine. Spoon the meringue into the circle outline on your prepared parchment and spread it to fill the circle. Bake for 1 + 1/2 hours, then turn off the oven while leaving the meringue in to cool completely for another hour.

Just before serving, whip the cream in a mixer with the whisk attachment until soft peaks form, then fold in the confectioners sugar and vanilla. If using mascarpone, transfer the whipped cream to a medium sized bowl and add the mascarpone to the same mixer bowl that you whipped the cream in (don’t bother cleaning it) and beat with the paddle attachment until light and fluffy. Spoon the whipped cream back into the bowl with the mascarpone, one large dollop at a time and fold the two together gently until just combined.

Transfer meringue to a serving platter. Spread whipped cream on top from the centre outwards and arrange the berries on top. Sprinkle with toasted almonds and lavender then serve.