Summer Berry Pavlova with Coconut Whipped Cream
A light and airy pavlova topped with seasonal summer berries and a luxurious coconut whipped cream, perfect for showcasing the vibrant flavors of summer.
Ingredients
- 2 lbs egg whites
- 4 lbs granulated sugar
- 1 cup cornstarch
- 2 tbsp white vinegar
- 4 lbs coconut cream
- 2 tbsp vanilla extract
- 5 lbs mixed summer berries (strawberries, blueberries, raspberries)
- 1 cup mint leaves
Instructions
- 1
Preheat the oven to 225°F (110°C). Line a large baking sheet with parchment paper.
Chef's tip: Make sure to use a clean, dry bowl for whipping egg whites.
- 2
In a large mixing bowl, beat the egg whites on medium speed until soft peaks form.
Chef's tip: Use a stand mixer for best results.
- 3
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and stiff peaks form.
Chef's tip: Ensure sugar is fully dissolved for a smooth meringue.
- 4
Gently fold in the cornstarch and vinegar.
Chef's tip: Be careful not to deflate the meringue.
- 5
Spoon the meringue mixture onto the prepared baking sheet, forming a large circle with a slight well in the center.
Chef's tip: Use a spatula to create decorative swirls if desired.
- 6
Bake for 60 minutes, then turn off the oven and let the Pavlova cool inside for at least 1 hour.
Chef's tip: This helps prevent cracking.
- 7
While the Pavlova is cooling, prepare the coconut whipped cream by chilling a mixing bowl and whisk. Beat the coconut cream and vanilla extract until light and fluffy.
Chef's tip: Chill the coconut cream overnight for best results.
Chef's tip: Use a variety of berries for an appealing presentation.
- 9
Garnish with fresh mint leaves before serving.
Chef's tip: Consider drizzling with a berry coulis for extra flavor.