This berry Chantilly pavlova is inspired by the popular berry Chantilly cake, with a big, cloud-like meringue that’s topped with mounds of whipped cream and berries. The meringue base has a crispy shell and chewy marshmallow-y center that’s complemented by vanilla-almond flavored Chantilly cream and sweet berries. An easy, red berry sauce brings welcome tartness to the sweet meringue and rich Chantilly cream.
Here’s a look at the ingredients for making pavlova.
Egg Whites: There is no meringue without egg whites. Just 4 egg whites makes a big, puffy pavlova that will serve at least 8!
Sugar: Using superfine sugar ensures all the sugar dissolves into the egg whites. Any undissolved sugar crystals will create weeping after it’s baked and will prevent the meringue from staying crisp. You can substitute superfine sugar for powdered sugar, using 1 1/2 cups of powdered sugar to 1 cup of superfine sugar.
Mascarpone Cheese: The addition of mascarpone cheese to the Chantilly cream adds extra body and richness, and helps stabilize the cream so it stays whipped and luscious. Using cold-from-the-refrigerator mascarpone cheese and cream will prevent any splitting or curdling.
Frozen and Fresh Berries: Using frozen berries for the sauce is economical, plus the frozen berries release their juices more readily. Fresh berries on top make for a showstopping dessert and mimics the iconic Berry Chantilly Cake this pavlova is inspired by.
Other ingredients you’ll need: cream of tartar, salt, vanilla, almond extract, heavy whipping cream
Here are some tips for making a great pavlova. See the full recipe for all the details!
You need to whip the egg whites and sugar until they are glossy and firm enough to hold up a peak without falling over. A too-soft meringue will collapse and even puddle as you spoon it onto the baking sheet and try to shape it. Start with a lower speed and increase it as you beat the egg whites. This will help with the stability of the egg whites so you can achieve a firm peak.
Baking the meringue low and slow is key to keeping it crisp on the outside and marshmallow-y on the inside. It also prevents any browning. Slowly drying out the exterior will prevent the meringue from softening after it’s baked. This is especially important if you are baking your meringue more than a day in advance.
Slowly allow the meringue to cool in the oven before letting it cool to room temperature. This will prevent any major cracks and allow it to bake a little longer, ensuring a crisp shell.
Once the meringue is baked, berries are macerated, and cream is whipped, you simply assemble the pavlova. Pile the cream in the center of the meringue, then spoon over the berry sauce, and finally top with fresh berries.
Pavlova is best enjoyed shortly after assembly. Luckily, you can prepare many of the components in advance and assemble just before serving.
You can store the meringue in an airtight container at room temperature for up to 2 days. You want to store it in a cool and dry place, away from humidity.
A couple of small food-safe silica gel packs can be placed in the container with the meringue to keep it from softening. Food-safe silica gel packs can be purchased online.
You can easily prepare the berry sauce in advance by combining all the ingredients in a lidded container and refrigerating for up to 2 days. Washing and drying the fresh berries in advance will also make assembly fuss free. The Chantilly cream is best if whipped just before assembling.
Heat oven to 300°F. Draw an 8-inch circle onto a piece of parchment paper and place it, drawing side down, on a baking sheet.
Using a hand mixer or stand mixer, beat the egg whites on medium speed until a few larger bubbles form, about 30 seconds. Add the cream of tartar, salt, and half of the ultrafine sugar. Beat for 30 seconds before adding the remaining ultrafine sugar and the vanilla. Beat for an additional 30 seconds before scraping down the sides of the bowl and turning up the speed to medium-high. Beat for about 2 minutes until you have a glossy, just firm peak. Beat in the cornstarch for about 10 seconds, just to combine.
Secure the parchment paper to the baking sheet with a dab of meringue on the underside of each corner.
Spoon the meringue onto the lined baking sheet, piling it into the center of the drawn circle and spreading out gently to the edges. Use a spoon to make a shallow well in the center of the meringue. You can use an offset spatula or spoon to create more swirls or smooth and shape the meringue however you prefer.
Place baking sheet on the center rack of the oven and immediately turn the heat down to 225°F. Bake the meringue for 1 1/2 hours. Turn the oven off and leave the meringue inside with the door closed for another hour. Then remove from the oven and cool completely.
While the meringue bakes, mix the frozen berries with 1/2 cup sugar. Set aside to thaw and become syrupy.
Beat the cold mascarpone with 1/4 cup sugar for about 30 seconds. Slowly begin adding the cold cream, in 2 or 3 additions, beating for 30 seconds after each addition. Scrape down the sides of the bowl, add the vanilla and almond extract, then beat to a soft medium peak.
When ready to assemble, place the cooled meringue onto a serving plate. Pile the Chantilly cream on top, followed by the berry and sugar mixture—finally, top with lots of fresh berries. Serve immediately to enjoy all of the textures at their best.
Superfine sugar helps ensure all the sugar is dissolved into the meringue before baking. Any undissolved sugar crystals will create “weeping” in the final meringue and will prevent it from remaining crisp.
Macerating berries with sugar makes for an easy, syrupy sauce that complements the sweet meringue and cream. It’s a simple combination of berries and sugar; using frozen berries is budget-friendly and makes an excellent sauce.
