Vanilla Bean Berry Meringue Pavlova
A crisp Vanilla Bean Berry Meringue Pavlova with a soft, marshmallow-like center, topped with vanilla bean whipped cream and fresh seasonal berries. A light and elegant dessert perfect for gatherings.
6 Servings
Ingredients
Meringue Shell
- 3 large egg whites at room temperature
- ¾ cup granulated sugar superfine sugar preferred
- ¼ teaspoon cream of tartar
- Pinch of salt
- ½ teaspoon vanilla extract
Vanilla Bean Whipped Cream
- 2 cups cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 vanilla bean split and scraped
Topping
- 1 –2 pints fresh mixed berries, raspberries, blueberries, blackberries, strawberries
Instructions
Prepare the Meringue Shell
- In a large mixing bowl or the bowl of a stand mixer, combine the egg whites and vanilla extract.
- Using a whisk attachment on low speed, beat the egg whites until small, uniform bubbles begin to form, approximately 3–5 minutes.
- Increase the mixer speed to medium and continue beating until soft peaks develop.
- Reduce the speed to low and gradually add the granulated sugar, one tablespoon at a time, ensuring each addition is fully incorporated before adding the next.
- Increase the speed to medium and continue mixing until the meringue becomes thick and glossy, 7–10 minutes.
- Add the cream of tartar and salt, then beat on high speed for 1–2 minutes, or until stiff peaks form.
- Preheat the oven to 250°F (120°C).
- Draw a 9-inch circle onto a sheet of parchment paper. Flip the parchment over and place it on a baking sheet.
- Using a spatula, transfer the meringue onto the parchment, shaping it within the circle and creating slightly raised sides to form a shallow well.
Bake the Meringue
- Bake the pavlova for 75–90 minutes, or until the shell is firm, dry, and pale.
- Turn off the oven and allow the pavlova to cool inside the oven for at least 1 hour (or overnight for best results).
Prepare the Vanilla Bean Whipped Cream
- Split the vanilla bean lengthwise and scrape the seeds into a small dish.
- In a clean mixing bowl, beat the cold heavy cream on medium speed until it begins to thicken.
- Add the powdered sugar and vanilla bean seeds, then increase the speed to high.
- Continue whipping until the mixture forms soft to medium peaks. Avoid over-whipping.
Assemble the Pavlova
- Once the meringue shell has fully cooled, spoon the whipped cream into the center, spreading it evenly.
- Top with fresh berries, arranging them as desired.
- Serve immediately.
Notes
This Vanilla Bean Berry Meringue Pavlova is naturally gluten-free because it contains no wheat-based ingredients. However:
- Ensure all ingredients, including vanilla extract and powdered sugar, are certified gluten-free, as some brands may include additives or be processed on shared equipment.
- If adding additional toppings (such as lemon curd or fruit sauces), verify that those products are gluten-free as well.