“Looking for a delicious summer dessert recipe that is sure to impress your guests?
Look no further than this mouth-watering Summer Berries Pavlova recipe! This light and fluffy dessert is the perfect summer treat and will leave your taste buds dancing with joy. Not only is it delectable, but it’s also a showstopper on any dessert table – a true centerpiece that is as beautiful as it is delicious. Whether you’re hosting a summer dinner party or just looking for a sweet indulgence to enjoy on a sunny afternoon, this pavlova recipe is the perfect solution.
Let’s dive in!”
Ingredients:
Fresh Raspberry Curd
- 170g fresh raspberries
- 2 large egg yolks
- ½ cup (100g) granulated sugar
- 8 tablespoons (115g) unsalted butter
- 3 tablespoons (45 mL) freshly squeezed lemon juice
- 2 teaspoons cornstarch
- Pinch of salt
Meringue
- 6 large egg whites room temperature
- pinch of salt
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla bean paste or ¾ teaspoon pure vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon of vinegar
Vanilla Whipped Cream
- 1 cup (240 mL) cold heavy cream
- 1 teaspoon vanilla bean paste
Assembly
- 220g -340g fresh summer berries for garnishing
- powdered sugar for garnishing
Instructions:
- Preheat the oven to 135°C with a rack in the center position. Using a pencil and bottom of cake pan or plate, trace a 23-cm circle in the center of a large piece of parchment paper. Set the parchment paper – pencil side facing down – into a pan.
Fresh Raspberry Curd
- Combine the raspberries, egg yolks, sugar, unsalted butter, lemon juice, cornstarch, and salt in a medium saucepan and stir together. Set over medium heat until the mixture begins to bubble. Let it boil, stirring frequently, for 2 to 3 minutes, cooking until the curd has reduced and thickened – the curd will still be relatively thin when finished. Remove from the heat and strain the curd through a fine-meshed sieve set over a heatproof bowl. Cover the bowl with plastic wrap and transfer to the refrigerator to cool completely. It will thicken slightly as it cools.
Meringue
- Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk over low speed for 1 to 2 minutes, or until the egg whites are foamy and frothy. Increase speed to high and continue whipping for an additional 1 to 2 minutes. With the mixer on high speed, slowly sprinkle and add the granulated sugar, one tablespoon at a time, whisking until the meringue reaches a stiff peak.
- Add the vanilla bean paste (or extract), cornstarch, and vinegar, and whisk at high speed to combine. Scrape the bottom of a bowl with a spatula to ensure that all the ingredients are incorporated evenly. Transfer the meringue to the center of parchment paper lined sheet pan. Using a small offset spatula, smooth the meringue into a round using the traced circle as a guide. Then use the offset spatula to build up the sides of the meringue slightly, this will help create slight edges to contain the whipped cream, curd, and fresh raspberries for assembly.
- Bake for roughly 1 hour. Turn off the heat and use a wooden spoon to prop open the oven door slightly, allowing the meringue to completely cool in the oven (roughly 1 hour). It will be crisp and slightly cracked on the outside, but slightly soft on the inside.
Vanilla Whipped Cream
- Combine the cold heavy cream and vanilla bean paste (or extract) in a bowl of a stand mixer, fitted with a whisk attachment (or alternatively, use a hand-held mixer). Beat the cream until it reaches soft peaks. Do not over beat.
Assembly
- Dollop the top of the baked and cooled meringue with the whipped cream and spread rustically into an even layer. Top the cream with the chilled raspberry curd and garnish with fresh raspberries. Sift confectioners’ sugar on top of the fresh raspberries. Use a spoon to scoop servings.