Pavlova with Almond Whipped Cream & Berries
Prep time
Cook time
Total time
Serves: 6 to 8
For the meringue:
  • 4 egg whites
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon white vinegar
  • ½ tablespoon cornstarch
For the topping:
  • 1 cup heavy whipping cream
  • 1 to 2 tablespoons powdered sugar
  • 1 teaspoon almond extract
  • 1 pint blueberries
  • ½ pint raspberries
  • ½ pint strawberries
Make the meringues:
  1. Preheat the oven to 250°F. Cut a piece of parchment paper to fit a large baking sheet, and on the opposite side, trace a circle around a 7-inch baking pan to make a guide for your meringue. Turn over the parchment paper on the baking sheet so the marked side is down, and set aside.
  2. In the bowl of your electric mixer fitted with a whisk attachment, whip the egg whites until soft peaks form. Then add the sugar slowly until it is completely dissolved (feel the mixture between your fingers to be sure it is smooth) and the egg whites hold stiff, glossy peaks. Whip in the vanilla extract. Then pour the vinegar on top of the mixture and sprinkle in the cornstarch, and fold in with a rubber spatula until incorporated. Smooth the mixture into a mound on your parchment paper within the circle. Make the sides slightly higher than the middle to make a little indent for the toppings. Bake for approximately 60 minutes, until dry to the touch and slightly golden. Turn off the oven, prop the door open a bit, and let the pavlova cool completely.
Top and serve:
  1. Whip the cream with the sugar and almond extract. Spread on top of the cooled pavlova. Top with berries. Cut and serve immediately.
Recipe by Big Girls Small Kitchen at