Almond Pavlova with Summer Berries
My almond pavlova is a crisp meringue topped with toasted almonds, whipped cream, and summer berries for a glorious gluten free dessert!
Servings: 8 servings
Equipment
- stand mixer or electric beaters
Ingredients
- 4 large egg whites, at room temperature
- pinch salt
- 1 cup granulated sugar Note: superfine baker's sugar is ideal, but optional.
- 1 tsp almond extract
- 2 tsp cornstarch, sifted
- 1 tsp lemon juice
topping
- 1 cup heavy or whipping cream
- 2 Tbsp confectioner's sugar
- 1/2 tsp almond extract
- 1/2 cup sliced almonds, toasted
- fresh berries for garnish, I used currants and raspberries
- mint leaves, optional
Instructions
- Preheat oven to 250F. Line a baking sheet with parchment paper.
- In a stand mixer fitted with the balloon whisk, beat the egg whites and salt until they just become foamy. With the machine going, slowly drizzle in the sugar.
- Once the sugar is incorporated, add the extract, cornstarch, and lemon juice.
- Beat on high speed until the meringue is stiff and glossy.
- Spread the meringue out on the lined baking sheet in a circle, about 9 inches in diameter. Make a shallow depression in the center with the back of a large spoon. This is where your whipped cream and berries will go later.
- Bake for 90 minutes. Then turn off the oven but leave the meringue in the oven with the door closed for another hour. Then remove and set aside to cool.
- Meanwhile whip the cream with the sugar and extract.
- When ready to serve, sprinkle most of the almonds across the center of the cooled meringue, reserving a few for garnish. Then fill the center with the whipped cream. Top with fresh berries and a scattering of almonds.
- Serve your pavlova immediately. It is best eaten all in one go. Leftovers can be stored in the refrigerator.
Notes
Toast almonds in a skillet over medium heat until they turn golden, stirring often.
Nutrition
Calories: 307 kcal · Carbohydrates: 33 g · Protein: 6 g · Fat: 18 g · Saturated Fat: 7 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 0.003 g · Cholesterol: 34 mg · Sodium: 36 mg · Potassium: 177 mg · Fiber: 2 g · Sugar: 29 g · Vitamin A: 440 IU · Vitamin C: 2 mg · Calcium: 63 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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