Recipes

Make: Patricia's Berry Pavolva

Sat 9 Dec 2023

Prep
20 minutes
Difficulty
Intermediate
Total Time
2 hours (including cooking time)

A show-stopping dessert that combines the crispness of meringue with the lusciousness of whipped cream. Top with ripe summer berries and Patricia's secret sauce!

For the Pavlova:

4 large egg whites, at room temperature
1 cup caster sugar
1 teaspoon white vinegar
1 teaspoon cornflour
1 teaspoon vanilla extract
A pinch of salt

For the Topping:

1 cup whipped cream
Assorted fresh berries (strawberries, raspberries, blueberries)
Mint leaves for garnish
2 tablespoons of red wine (Patricia loved to use Shiraz)

Preheat your oven to 150°C and line a tray with baking paper
In a clean bowl beat the egg whites with a pinch of salt until stiff peaks form.
Gradually add the caster sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and the sugar is fully dissolved.
Gently fold in the white vinegar, cornflour, and vanilla extract.
Patricia's secret sauce: add 2 tablespoons of red wine to the pavlova mixture, gently folding it in until well combined. This secret ingredient will add a subtle richness and depth to your Pav.
Spoon the pavlova mixture onto the prepared baking tray, forming a round shape with a slight indentation in the center.
Place the pavlova in the preheated oven and immediately reduce the temperature to 120°C.
Bake for 1 hour and 30 minutes or until the pavlova is crisp on the outside and soft on the inside.
Turn off the oven and leave the pavlova to cool completely inside the oven.
Once the pavlova is cooled, carefully transfer it to a serving plate.
Whip the cream until soft peaks form, and spread it over the pavlova.
Top the pavlova with assorted fresh berries and mint leaves.
Slice and serve!