High Fructose Corn Syrup Free Pavlova with Berries and Cream

Total time3 hr 55 min

Prep time25 min

Cook time1 hr 30 min

High Fructose Corn Syrup Free Pavlova with Berries and Cream

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the meringue

4 large egg whites, at room temperature
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Bob Evans Egg Whites, 32 oz
See all
1 cup superfine sugar
1 tsp white wine vinegar
1 tsp cornstarch
½ tsp vanilla extract

For the topping

1 ½ cups heavy cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract
1 cup fresh strawberries, hulled and sliced
½ cup fresh blueberries
½ cup fresh raspberries

Instructions

1
Position a rack in the lower third of the oven and preheat to 275°F (135°C). Trace a 9-inch circle on a sheet of parchment paper, then flip the paper ink-side down onto a large baking sheet.
2
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the egg whites on medium speed until foamy and opaque, about 2 minutes. Increase speed to medium-high and beat until soft peaks form, about 2 minutes more.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!