Low Iodine Pavlova with Berries and Cream
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Learn more →Ingredients
8 servings
For the meringue
- 4 large egg whites, at room temperature
- 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
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 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.
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