Berry-Topped Pavlovas

Faigy Cohen Faigy Cohen
5.0 (1 reviews)

When I set out to collect dessert ideas for this column, I asked friends and family: What is the best dessert you had recently? Photographer Chay Berger didn’t skip a beat. “Definitely the
pavlovas I tasted in a restaurant last week,” she told me. “You must figure out how to make them!” So although I had never actually tasted the dessert she described, I set out to recreate
it based on her mouthwatering description. I hope I got it right!

2h 12
Medium Vegetarian Pescatarian Gluten Free Parve

Contains: Egg

Directions

Prepare the Pavlovas

  1. Preheat oven to 250 degrees Fahrenheit. Line two baking pans with parchment paper and set aside.

  2. In a mixer, beat egg whites on medium speed for two minutes. With the mixer running, add a pinch of salt and increase speed to high, beating until glossy peaks form (about four to five minutes).

  3. With the mixer still running, add sugar, one spoonful at a time,

    until the pavlova mixture is stiff and glossy. Beat another five

    minutes.

  4. By hand, gently fold in vanilla extract, cornstarch, and vinegar.

  5. Scoop six mounds of pavlova mixture onto each baking dish. Use the back of the spoon to create an indentation in the middle of each mound.

  6. Bake 40–45 minutes, until dry to the touch (but not browned).

  7. Turn off the heat and leave pavlovas in the oven for 45–60 minutes. Remove and transfer to a cooling rack to finish cooling.

  8. In a mixer on high speed, beat the whipped topping until thick and creamy.

  9. In a saucepan, cook the berries, sugar, and lemon juice for 10 minutes, or until fruit is soft. Add the cornstarch slurry and simmer for five minutes. Set aside; it will slightly thicken as it cools.

To Assemble

  1. Place a pavlova on each plate. Spoon a dollop of whipped topping into the center indentation. Drizzle berry sauce over the whip and garnish with fresh berries.

Credits

Description:
Styling by Faigy Cohen
Photos by Chay Berger

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1 Comment

Goldy •
Marked as Question

Can I freeze the pavlovas in advance and serve two days later??

Raquel Malul Kosher.com Team •
Reply to Goldy

For just two days in advance, we recommend baking the pavlovas and storing them at room temperature in a tightly sealed airtight container rather than freezing them. Make sure they are completely cool before storing. Prepare and refrigerate the berry sauce separately, then add the whipped topping, sauce, and fresh fruit shortly before serving for the best texture. Enjoy!