Russian Pavlovas with Whipped Cream & Berries

 

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5 from 1 vote

Russian Pavlovas with Whipped Cream & Berries

Not familiar with pavlovas? Well, it's high time you met this decadent, delicious chewy-merengue-y treat from Russia. Traditionally topped with whipped cream and berries, pavlovas are easy to make-ahead and they're perfect for entertaining. Just top them right before serving. Bonus, they're also gluten-free. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Servings: 16 servings

Ingredients

  • 4 large egg whites
  • 1 pinch table salt
  • 1 1/4 cup superfine sugar
  • 2 tsp corn flour
  • 1/4 tsp vanilla extract
  • 1 tsp vinegar plus additional for wiping bowl
  • 1 canister fat-free whipped cream
  • 1/2 cup chopped strawberries
  • 1/2 cup blueberries

Instructions

  • Preheat oven to 350 degrees.Line two baking pans with parchment paper. Wipe a bowl with a bit of vinegar and add egg whites and salt.
  • Use an electric mixer to beat whites until they hold stiff peaks when you pull the beaters straight up (2-3 minutes).
  • Slowly add sugar, beating constantly, until mixture is thick and meringue-like. Sprinkle top with cornflour, vanilla, and vinegar and fold in to combine.
  • Use a ¼ cup measure to spoon merengue into 16 even circles (8 per cookie sheet). Use a teaspoon to make a slight nest-like indent in the center of each. Place sheets in the oven, turn down to 300 degrees, and bake for 30 minutes.
  • Turn the oven off and bake for an additional 30 minutes. Remove from oven and let cool completely.
  • When ready to serve, pipe 2 TB whipped cream into center of each nest. Top with 1 TB strawberries and serve.

Notes

Pavlovas can be made ahead and stored in an air-tight container at room temperature for up to 2 days.Top with whipped cream and berries just before serving.

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