Berry pavolova

Berry Pavlova
Makes 1 pavlova

For the full video on how-to, click here.

Think of Pavlova as a “big marshmallow,” because it’s light, shiny and gorgeous – just like the Russian ballerina it was named for. A stunning end to dinner parties. Double and pipe into two fancy clam shells if you feel inspired and fill with whipped cream and your choice of berry.

6 egg whites
1 pinch fine sea salt
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 cup sugar

Place an oven rack in the middle of the oven and preheat to 250° F. Line a large baking sheet with parchment.

In a stand mixer fitted with whisk attachment, whip the egg whites until just frothy. Add the salt, vanilla, and cream of tartar and whisk until combined. Slowly stream in the sugar and beat until the meringue is shiny and stiff peaks form, about 5 to 7 minutes.

Using a rubber spatula, dollop onto the center of the baking sheet and using the spatula make a slight well in the center of the meringue; this is where the whipped cream and berries will sit. Bake for 1 hour and then turn off the oven. Cool in the oven until the oven is back to room temperature. Remove the Pavlova, it should be dry and peel from the parchment easily. Top with fresh whipped cream and berries.