Vegetarian Option

Nautical But Nice Berry Pavlova

A classic pavlova gets a coastal makeover with layers of light meringue, whipped cream, and a cascade of fresh berries. It's like a sweet, edible version of a nautical adventure, light as sea foam and just as enchanting.

Nautical But Nice Berry Pavlova

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Serves: 4

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
  • 2 cups mixed fresh berries (strawberries,
    raspberries, blueberries)
  • 1 cup whipping cream
  • 2 tbsp powdered sugar

Instructions:

1. Preheat your oven to 250°F (120°C)

> Line a baking sheet with parchment paper and draw a 9-inch circle on the paper as a guide.

2. Make the Meringue

> In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar, continuing to beat until the mixture is glossy and stiff peaks form.

> Fold in the vinegar, cornstarch, and vanilla extract gently until well combined.

> Spread the meringue inside the circle on the parchment paper, smoothing the top and sides.

> Bake for about 1 hour and 30 minutes or until the meringue is crisp on the outside. Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar..

3. Cool & Serve

> Once cooled, whip the cream with powdered sugar until soft peaks form. Spread over the top of the meringue.

> Top with fresh berries and serve immediately for a dessert that's buoyant as a sea breeze.