Ingredients:

  • 6 large egg whites, at room temperature (180 ml)
  • 1/4 teaspoon cream of tartar (1 gram)
  • 1 1/2 cups granulated sugar (300 grams)
  • 1 teaspoon vanilla extract (5 ml)
  • 1/2 teaspoon almond extract (2.5 ml)
  • 2 cups heavy cream, cold (480 ml)
  • 1/4 cup powdered sugar (30 grams)
  • 1 teaspoon vanilla extract (5 ml)
  • 2 cups fresh strawberries, hulled and halved or quartered (approximately 300g)
  • 2 cups fresh blueberries (approximately 300g)
  • 1 cup fresh raspberries (approximately 125g)
  • 2 tablespoons powdered sugar (15 grams)
  • 1 tablespoon fresh lemon juice (15 ml)

Instructions:

  1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. Whisk egg whites and cream of tartar until soft peaks form.
  3. Gradually add sugar, beating until stiff, glossy peaks form.
  4. Fold in vanilla and almond extracts.
  5. Spoon or pipe meringue onto the prepared baking sheet in a large circle (approx. 9-10 inches in diameter). Create a shallow well in the center.
  6. Bake for 1 hour 30 minutes, or until the meringue is crisp and dry to the touch.
  7. Turn off the oven and crack the door slightly. Let the meringue cool completely in the oven (at least 2 hours, preferably overnight).
  8. Gently toss the strawberries, blueberries, and raspberries with powdered sugar and lemon juice.
  9. In a chilled bowl, beat heavy cream and powdered sugar until stiff peaks form. Add vanilla.
  10. Carefully transfer the meringue to a serving platter.
  11. Spoon or pipe the whipped cream into the center of the meringue.
  12. Arrange the berries artfully on top of the whipped cream, creating a red, white, and blue pattern.
  13. Serve Immediately: Pavlova is best served shortly after assembly to maintain the meringue's crispness.