Mixed Berry Pavlova
Serving this deliciously creamy and fluffy Mixed Berry Pavlova is the best way to impress friends and family in the simplest (and yummiest) way! This pavlova is light, sweet, fruity, creamy perfection served up in the most beautiful way!
I love love love making meringue! The proof is all over the blog! I find meringue always utterly delicious and deceptively easy to make. Using my beautiful Kitchen Inspire baking utensils, I made this Mixed Berry Pavlova meringue in minutes. These incredible products keep my baking simple and my kitchen looking oh-so-pretty!
Once the yummy meringue is made, its a simple matter of shaping the meringue and adding the beautiful toppings. And this can be as deliciously messy as you like!
All the beautiful berries on top of this Mixed Berry Pavlova makes it something quite special! It is such a stunning dessert to make and serve to loved ones. Everyone is always blown away by it!
This is the exact kind of dessert recipe you want to have for those moments when you need to make something a bit special but without too much fuss. If you make an easy Mixed Berry Pavlova some time, let me know what you think of the recipe over on my Instagram
Mixed Berry Pavlova
- 9 egg whites
- 1 pinch cream of tartar
- 500 grams castor sugar sifted
- 2 tsp cornflour sifted
- 1 tsp white vinegar
- 1 tbsp vanilla essence
- 500 ml fresh cream whipped
- 3/4 cup strawberries
- 1/4 cup pomegranate seeds
- 1/4 cup blackberries
- 1/2 cup cherries
- 1/2 cup blueberries
- 6 8 sprigs fresh mint
To make the pavlova, preheat the oven to 120C and line a baking sheet with baking paper.
In a mixing bowl, beat the egg whites and cream of tartar on a medium speed until frothy.
Once frothy, add all the sugar one teaspoon at a time while continuously whisking.
Increase the speed of your mixer and whisk until stiff peaks are reached.
Sprinkle over the cornflour, vanilla essence, and vinegar.
Fold together until combined.
Spoon the meringue mixture onto the prepared baking sheet and shape with a palette knife forming a small nest on top.
Turn oven down to 100C and place the baking sheet on the bottom rack of the oven.
Bake the meringue for one hour and then turn the oven off leaving the meringue in the oven for another five hours.
Once cooled, top the meringue with the whipped cream.
Arrange the berries and fresh mint on top of the cream, and enjoy!