Description
A light and airy pavlova topped with fresh berries, perfect for Fourth of July celebrations.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- Beat egg whites until stiff peaks form. Gradually add sugar, beating until glossy.
- Fold in vinegar, cornstarch, and vanilla.
- Spoon mixture onto parchment paper, shaping into a circle.
- Bake for 1 hour, then turn off oven and let cool inside.
- Whip cream with powdered sugar until stiff peaks form.
- Spread whipped cream over cooled pavlova.
- Top with strawberries, blueberries, and raspberries.
Notes
- Ensure egg whites are at room temperature.
- Avoid opening the oven while baking.
- Store leftovers refrigerated.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 25g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Fourth of July, berry pavlova, dessert, summer dessert