Pavlova with Spring Berries

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Pavlova with Spring Berries

Pavlova with Spring Berries
3 egg whites
1/4 tsp. cream of tartar
1 tsp. clear vanilla extract
3/4 cup sugar
1 cup heavy whipping cream
2 tbsp. powdered sugar
2 cups assorted berries
Mint leaves for garnish

Prep: 15 minutes, Cook: 1 hours, Rest: 1 hour, Serves: 8

Preheat oven to 225°F. Line a baking sheet with parchment paper. In the bowl of an electric mixer, beat egg whites, cream of tartar and vanilla on medium speed until foamy. Turn beaters to high and add sugar, one tablespoon at a time; continue beating until stiff and glossy. Spread into a 8- inch circle on prepared sheet. Bake 1 hours, turn oven off and leave meringue in oven with door closed for another hour. Remove from oven and cool to room temperature. Place on a serving platter. In a small mixer bowl, beat cream with sugar until stiff. Cover meringue with cream and arrange berries and mint leaves decoratively on top. Cut into wedges and serve. 

Tip! For the fluffiest results, chill beaters, bowl and cream, but bring egg whites to room temperature.

Nutritional Information:
180 calories, 2 g protein, 11 g total fat (7 g sat., 0 g trans), 20 g carbohydrate, 2 g fiber, 17 g sugar, 40 mg cholesterol, 35 mg sodium, 4 points


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