Almond Cream Pavlova
Who doesn't love a crispy, sweet pavlova filled with whipped almond cream and topped with juicy, cold, fresh berries? So refreshingly delicious!
Servings: 8 people
Equipment
- Equipment
- Kitchenaid Mixer
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Piping bag with a large round tip
- Rubber Spatula
- Spoon
Ingredients
Meringue
- 4 Egg Whites room temperature
- 1/8 tsp Salt
- 1 Cup Granulated Sugar divided into 1/4 cups
- 1/2 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1 tsp White Vinegar
- 2 tsp Corn Starch
Almond Cream
- 1 Cup Heavy Whipping Cream
- 1/4 tsp Almond Extract
- 2 tbsp Granulated Sugar
Fruit
- 1/2 pint Blueberries
- 1/2 pint Raspberries
- 1/2 pint Strawberries
Instructions
Meringue
- Preheat the oven to 250 degrees and line a sheet pan with parchment paper. Also, fit a large pastry bag with a large round tip.
- In your Kitchenaid mixer fitted with the whisk attachment, add the four egg whites and 1/8 tsp of salt. Begin mixing on medium speed until the whites begin to froth. Then add in 1/4 cup of sugar and turn the mixer up to high, set a timer for one minute. Turn the mixer back down to medium speed and add the next 1/4 cup of sugar, turn it back up to high and mix again for a full minute. Repeat two more times whipping for a whole minute in between until the full cup of sugar has been added. Finally, with the mixer back on medium-low speed, sprinkle in the 2 tsp of cornstarch, add in the 1 tsp of vanilla and 1 tsp of white vinegar, mix until just combined.
- Scoop all of the meringue into a piping bag and begin by piping a circle about 6 inches across, fill in the center of the circle to form the pavlova base. Next, begin piping circles around the edges of the base, one on top of the other to build up the sides. Once all the meringue has been piped, use the back of a spoon or your rubber spatula to shape the sides.
- Once you've created a shape you are happy with place it on the middle rack of the oven and bake it at 250° for 60 minutes. Once the pavlova is finished baking, turn the oven off and let it sit with the door closed for 30 minutes. Then open the door and let it continue sitting in the oven with the door open for another 30 minutes to prevent cracking.
Almond Cream
- In your Kitchenaid mixer fitted with the whisk attachment, add one cup of heavy whipping cream, a 1/4 tsp of almond extract, and 2 tbsp of sugar. Whisk until stiff peaks form.
Assemble
- Once the pavlova is fully cooled, fill the center with the almond cream, add the fresh berries on top, serve and enjoy!
Notes
The pavlova shell can be made up to a week ahead as long as it's kept in an airtight container, or frozen. I personally think pavlova are best when made fresh, or one day before though!