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Swiss Meringue: Mixed Berry Pavlova with Cream

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Course: Dessert
Cuisine: Italian
Keyword: Pavlova
Total Time: 4 hours
Servings: 4
Author: Meggen

Ingredients

For the Swiss Meringue

  • 6-7 unit large egg whites at room temperature
  • 1 ½ cups granulated sugar
  • 1 ½ tsp white vinegar
  • 1 ½ tsp cornstarch
  • 1 tsp vanilla

For the filling:

  • 3 cups strawberries washed, stemmed and hulled.
  • 2 cups raspberries washed
  • 2 TBSP Grand Marnier divided
  • 2 TBSP sugar divided
  • 1 ½ cups heavy cream very cold
  • Mint leaves

Instructions

  • Pre heat oven to 250 degrees.

For the Swiss Meringue

  • On a large piece of parchment paper, using a pie plate as your guide, trace a 10" circle on the paper, flip over and place on a large baking sheet.
  • Bring to a simmer 1" of water in a saucepan. Place a heatproof bowl over the water- do not let the water touch the bowl. Add sugar and egg whites and beat constantly for 5-6 minutes until the mixtue reaches 160 degrees. Whites will be foamy.
  • Transfer the mixture to the bowl of a stand mixture and continue beating the whites until stiff glossy peaks form- about 4 minutes. Scrape down the sides and add in the cornstarch, vinegar and vanilla. Beat on high for another 10-15 seconds.
  • Scoop the meringue onto the parchment lined sheet creating a circle. Using a spatula, build and form a rim or a "crust" along the outside of the circle. The interior depression will later hold the fillings.
  • Bake the meringue for 1 1/2 hours at 250 degrees. The edges wil be a slightly creamy white color. Do not brown or over cook.
  • After 1 1/2 hours, turn off the oven leaving the oven door slightly ajar. Allow the meringue cool for about another 1 1/2 hours in the oven. Remove from the oven and let cool for 15 more minutes while you prepare the fillings.
  • The meringue should lift easily (but handle gently) from the parchment once completely cooled.
  • Gently place the baked meringue on a large cuting board or on your serving plate to decorate.
  • You can wrap a baked meringue in plastic and store unfilled at room temperature for up to one week. High humidity affects the texture, so wrap very well if you live in a humid climate.

For the berries

  • Place washed berries, 1 TBSP Grand Marnier liqueur and 1 TBSP sugar into a bowl. Mix well. Let macerate in the fridge until needed for the filling.

For the whipped cream-

  • In the bowl of a stand mixture beat cream on medium speed iuntil foamy. Add in remaining 1 TBSP Grand Marnier liqueur and 1 TBSP sugar. Increase speed to high and beat until fluffy – about 30 seconds.

To serve

  • Place the baked meringue on a large serving platter. Fill with the whipped cream, reserving about 1 cup. Top with macerated berries. Top with additional dollops of whipped cream. Garnish with mint, if desired.
  • Use a large sharp knife to cut into wedges.