Dessert: New Zealand – Classic Pavlova with Mixed Berries

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 1 hr 15 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large egg whites, approx. 4.8 oz (135 g) total
- 1 cup (200 g) granulated sugar
- 1 tsp (5 ml) white vinegar
- 1 tsp (3 g) cornstarch
- 1 tsp (5 ml) vanilla extract
- 1 1/2 cups (360 ml) heavy whipping cream
- 2 tbsp (15 g) powdered sugar
- 1 cup (150 g) blackberries
- 1 cup (150 g) huckleberries
- 1 cup (125 g) raspberries
- 1 tbsp (6 g) fresh lemon juice
- Zest of 1 lemon (about 1 tsp (2 g)) optional

Show original ingredient measurements

- 4 large egg whites, approx. 4.8 oz (135 g) total
- 1 cup (200 g) granulated sugar
- 1 tsp (5 ml) white vinegar
- 1 tsp (3 g) cornstarch
- 1 tsp (5 ml) vanilla extract
- 1 1/2 cups (360 ml) heavy whipping cream
- 2 tbsp (15 g) powdered sugar
- 1 cup (150 g) blackberries
- 1 cup (150 g) huckleberries
- 1 cup (125 g) raspberries
- 1 tbsp (6 g) fresh lemon juice
- Zest of 1 lemon (about 1 tsp / 2 g) optional

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment; draw a 7–8 inch (18–20 cm) circle as a guide.
2. In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add granulated sugar, 1 tbsp (15 ml) at a time, whisking until glossy and stiff peaks form and sugar is dissolved.
3. Sprinkle cornstarch over the meringue, add vinegar and vanilla, and gently fold to combine.
4. Spoon the meringue onto the parchment inside the circle, shaping into a shallow nest with a slight well in the center.
5. Bake 1 hour 15 minutes, then turn oven off and leave the pavlova inside to cool completely (about 1–2 hours) with oven door slightly ajar.
6. While meringue cools, whip the heavy cream with powdered sugar and vanilla to soft peaks.
7. Toss the berries with lemon juice (and zest if using). Drain any excess juice.
8. To serve, spread whipped cream in the meringue well and pile mixed berries on top. Serve immediately.

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment; draw a 7–8 inch (18–20 cm) circle as a guide.
2. In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add granulated sugar, 1 tbsp at a time, whisking until glossy and stiff peaks form and sugar is dissolved.
3. Sprinkle cornstarch over the meringue, add vinegar and vanilla, and gently fold to combine.
4. Spoon the meringue onto the parchment inside the circle, shaping into a shallow nest with a slight well in the center.
5. Bake 1 hour 15 minutes, then turn oven off and leave the pavlova inside to cool completely (about 1–2 hours) with oven door slightly ajar.
6. While meringue cools, whip the heavy cream with powdered sugar and vanilla to soft peaks.
7. Toss the berries with lemon juice (and zest if using). Drain any excess juice.
8. To serve, spread whipped cream in the meringue well and pile mixed berries on top. Serve immediately.