Red White and Blue Berry Pavlova
Happy 4th of July! I hope you have a wonderful holiday weekend and can get some time off from your busy life to get together with family and friends. To help you celebrate, here’s a tried and true dessert, Red White and Blue Berry Pavlova.
What is a Pavlova?
A pavlova is a meringue based dessert filled with sweetened whip cream and topped with berries or fruit. Pavlova’s are often associated with either Australia or New Zealand. They date back to the 1920s or 30s. They are thought to have been named in honor of a Russian ballerina from around the turn of the century – Anna Pavlova.
Berry Pavlova is a Fun and Special Dessert
This recipe makes a great addition to the menu for a 4th of July gathering or other summer celebrations. The meringues and whip cream filling create a background of white and the combination of strawberries, raspberries and blueberries combine into a red white and blue color scheme perfect for a festive holiday. This dessert is a fun and special way to celebrate Independence Day.
Cooking Tip for Making Meringues
Make sure the temperature in your kitchen is cool if you are making meringues. If it is too hot, the meringues will be difficult to make and may end up sticky, instead of dry and light. Stop by the shop if you want to purchase the ramekins or other ingredients to make this recipe.
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|Prep Time||30 minutes|
|Cook Time||1 1/4 hours|
- 4 egg whites (room temperature)
- 3/4 cup + 1 tsp granulated sugar
- 2 Tbsp. cornstarch
- 1 tsp. tsp. whole kernel corn
- 1 1/4 cups heavy cream
- 1 tsp. vanilla
- 1 lb fresh strawberries
- 6 oz fresh raspberries*
- 1 pints fresh blueberries* *Buy some extra berries if you want to add some to the plates as garnish.
- fresh mint for garnish
1 1/4 hours
- Preheat oven to 220 degrees F.
- Line baking sheet with parchment paper.
- Mix cornstarch with 3/4 cup sugar and set aside.
- Place eggwhites in mixer with balloon whisk.
- Beat on high until foamy and approximately doubled in size.
- Add lemon juice in 2 parts and continue to beat. Slowly add cornstarch sugar mixture to egg whites and continue to beat until stiff peaks form.
- Drop large spoonfuls (approximately 3 Tbsp. each) onto parchment lined pan. I like to use a scoop so that the meringues will all be the same size.
- Use the back of a teaspoon dipped in water to smooth out the meringues and create a slight indent in the middle of each one.
- Bake at 215 - 220 degrees F for approximately 1 1/4 hours. Do not overbake, but the meringues should be dry to to touch when finished.
- Cool on a wire cooling rack in a cool part of the kitchen. Meringues can get sticky quickly if the kitchen is too hot.
- If you are making the meringues in advance, place in an airtight container with parchment paper separating the layers. Store in a cool spot of your kitchen, do not refrigerate.
- Approximately 2-3 hours before serving: Place heavy cream in mixer and whip with a balloon whisk. Add 1 tsp. sugar and 1 tsp. vanilla.
- Rinse and prepare berries, remove stems from strawberries and chop into quarters or smaller if they are large. Mix all berries in a bowl and refrigerate for later.
- Top each meringue with 2 Tbsp. of the sweetened whip cream in the middle of each disc.
- Cover lightly with plastic wrap and refrigerate for 2-3 hours.
- Just prior to serving (can be done before guests arrive), place approximately 2 Tbsp. of berry mixture on top of each meringue.
- Add extra fruit to plate if desired. Top each pavlova with a mint leaf for garnish.
- Refrigerate, uncovered, until serving. Do not let the pavlovas sit out in the heat, they will become sticky and hard to manage.
Nutrition Information per serving (1 pavlova): 140 calories; 8 grams fat; 5 grams saturated fat; 0 grams transfat; 30 mg cholesterol; 20 mg sodium; 17 grams carbohydrate; 2 grams dietary fiber; 2 grams protein (values are approximate).