| Level: | Intermediate |
| Total: | 2 hr 37 min |
| Prep: | 7 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 4 extra-large egg whites, at room temperature
- Pinch kosher salt
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- 1/2 teaspoon pure vanilla extract
- Sweetened Whipped Cream, recipe follows
- 1/2 pint fresh strawberries, hulled and sliced
- 1/2 pint fresh blueberries
- 1/2 pint fresh raspberries
- Triple Raspberry Sauce, recipe follows
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 1 half-pint fresh raspberries
- 1/2 cup sugar
- 1 cup seedless raspberry jam (12-ounce jar)
- 1 tablespoon framboise liqueur
Instructions
- Preheat the oven to 180 degrees F.
- Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won’t get a pencil mark on the meringue.)
- Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
- Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
- Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
- Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don’t overbeat!
- Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 574 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 5 g |
| Sugar | 88 g |
| Protein | 5 g |
| Cholesterol | 45 mg |
| Sodium | 94 mg |
Reviews
I made this tonight. My cook time was good and not sure if elevation made a difference (Oregon). I put a layer of lemon curd down and then added some to my whipped cream next and then berries. It was great. No issues following the recipe.
Berry sauce is to die for! Mine the bottom was a little runny too and after inverting it stuck to serving platter. Lesson learned-always read the comments section first. Family still raved and will make again!
Never whip egg whites in a plastic bowl. Only glass or stainless.
I have one question for all those who said the temperature is too low. At what altitude do you live at? Altitude affects baking. You have to adjust time and temp at higher altitudes. Like Ina, I basically live at sea level. Her recipe worked perfectly for me.
It was good but I could get the egg whites perky enough so it wants the fluffiest but it was still good. Also when I cooked it it flattened a little I’m guessing it’s from the eggs not being Perky enough.
I’ve tried this recipe twice and my pavlova doesn’t come out fully baked. It is runny underneath. Does anyone have any idea what I am doing wrong? I am following the recipe exactly. TIA
I’ve made pavlova many times without fail…this one was a disaster. It weeped and basically disintegrated when the whipping cream was place on top. I should have realized the 180 degrees was by far too low. Use the NYT recipe mentioned previously. Sorry Ina. I still love you.
It was very good but the pavlova got stuck to the parchment paper
After reading so many of the reviews about the pavlova leaking, I took the advice of another reviewer (who said she was going to return to her NYT pavlova recipe) and it turned out perfectly! The NYT recipe baking instructions are: pre-heat the oven to 350 degrees, when ready, place the meringue in oven, immediately reduce temp to 300 degrees. Bake 1 hour, 15 mins and then cool completely in oven. It was hard and crusty on the outside and spongy on the inside. I made the meringue 2 days prior, the raspberry sauce 1 day prior and the sweetened whipped cream a few hours before serving. It was a huge hit!
This was my first time making pavlova and I made it for a friend who loved it in Australia! She loved it!! Go to pavlova recipe from now on!!