Sweetheart Pavlova Nests with Berries
These delightful Pavlova Nests feature a crisp meringue shell with a soft, marshmallowy interior, topped with luscious whipped cream and fresh mixed berries. A perfect romantic treat!
Equipment
- Stand Mixer
- Baking Sheet
- Parchment Paper
- Piping bag (optional)
- Spatula
- Wire Rack
Ingredients
For the Pavlova Nests
- 6 large egg whites at room temperature
- 1.5 cups granulated sugar
- 2 teaspoons cornstarch
- 0.5 Tablespoon fresh lemon juice
- 0.5 Tablespoon vanilla extract
For the Cream Topping
- 1.5 cups very cold heavy whipping cream
- 2 Tablespoons granulated sugar
For Topping & Garnish
- 4-5 cups fresh mixed berries (like strawberries, raspberries, blueberries)
- 15 fresh mint leaves for garnish (optional)
Instructions
- 1. Prepare Your Oven & Sheet: Gently preheat your oven to 225°F (107°C). Line a large baking sheet with parchment paper – this ensures your pavlovas lift off beautifully!
- 2. Whip the Whites: In a clean stand mixer bowl (or using a hand mixer), beat your room-temperature egg whites on high speed for about 1 minute until they form soft, airy peaks.
- 3. Gradually Add Sweetness: With the mixer still running, slowly add the granulated sugar, a little at a time. Continue beating on high for about 10 minutes until the mixture is glossy, smooth, and forms stiff, firm peaks. This creates the perfect, stable meringue base!
- 4. Fold in Flavors: Using a spatula, gently fold in the lemon juice and vanilla extract. Then, carefully mix in the cornstarch until everything is just blended. Be gentle to keep that lovely airy volume!
- 5. Shape Your Nests: Pipe the meringue mixture into charming 3 to 3.5-inch wide "nests" onto your prepared parchment paper. You can use a piping bag with a large star tip (like Wilton 1M) or simply spoon it on. Make a little indent in the center of each nest with the back of a spoon – this is where your creamy topping will go!
- 6. Bake to Perfection: Bake your pavlova nests in the preheated oven for 1 hour and 15 minutes. After this time, turn off the oven, but do not open the door. Let the pavlovas dry out in the warm oven for another 30 minutes. This creates that lovely crisp shell and soft, marshmallowy inside.
- 7. Cool Down: Once dried, transfer the pavlovas (still on their parchment paper) to a wire rack and allow them to cool completely to room temperature. This is crucial for their delicate structure.
- 8. Whip the Cream Topping: In a very cold mixing bowl, combine your chilled heavy whipping cream with the 2 tablespoons of sugar. Beat on high speed for 2 to 2.5 minutes or until it's light, fluffy, and holds its shape – perfect for piping!
- 9. Assemble & Serve: Just before serving, pipe the sweetened whipped cream onto the cooled pavlova nests. Then, generously top with your fresh mixed berries and an optional sprig of mint. Enjoy these delightful, light treats!
Notes
These pavlovas are best enjoyed fresh after assembly. Make sure the pavlova nests are completely cool before adding cream. For a healthier option, you might consider reducing the added sugar in the whipped cream.
Nutrition Information (per pavlova):
- Calories: 210 kcal
- Carbohydrates: 32g
- Fat: 9g
- Protein: 2g
