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Pavlova with Whipped Greek Yogurt and Cream and Berries

Servings: 6 -8
Author: Pamela

Ingredients

  • FOR THE PAVLOVA
  • Distilled white vinegar or apple cider vinegar for wiping the beaters and the mixing bowl
  • 4 large egg whites make sure not to get any yolk in them, at room temperature (do not use egg whites from a carton)
  • ¾ cup + 2 Tablespoons superfine sugar* ideally 1 cup if you don’t mind the extra sugar
  • 2 teaspoons arrowroot or cornstarch or potato starch
  • 1 teaspoon cream of tartar or 1 teaspoon white vinegar apple cider vinegar, or lemon juice
  • ½ teaspoon pure vanilla extract optional
  • FOR THE WHIPPED GREEK YOGURT AND CREAM
  • 1 cup heavy cream preferably not ultra-pasteurized
  • ⅓ cup plain unsweetened whole Greek yogurt
  • 1 Tablespoon granulated sugar optional
  • ½ teaspoon pure vanilla extract optional
  • FOR THE TOPPING I suggest doing both!
  • 1-1/2 cups fresh berries and/or berry sauce at room temp or cold recipe below

Instructions

  • Preheat the oven to 275°F or 250°F if your oven runs hot. Do not use convection. Line a baking sheet with unbleached parchment paper (it’s best to use parchment paper for this recipe as opposed to a silicone mat to remove any trace of residual oil that can affect the pavlova). Using a pencil or dark marker, draw an 8-inch diameter circle on the parchment paper by tracing around an 8-inch cake pan or plate. Flip the paper over so your meringue won't touch the marker.
  • Dampen a paper towel with a little vinegar and wipe the inside of a mixing bowl (metal, ceramic or glass - not plastic) and your beaters or whisk attachment to remove any trace of residual oil. Then wipe with a clean paper towel. Don’t worry about the vinegar smell, it won’t affect the final result.
  • In the prepared bowl of your electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, about 2 minutes. Raise the speed to medium-high and gradually add the sugar, 1 Tablespoon at a time. I like to count to 10 in between each addition. Continue beating until the meringue is glossy and stiff peaks form, 8-10 minutes.
  • Sift in the arrowroot and cream of tartar (if you are using vinegar and/or vanilla, they go in now) and beat another minute until combined.
  • Mound the meringue onto the parchment inside the circle. Using the spatula or a spoon, spread the meringue to fill the circle. Create a bit of a well in the center. That’s where the cream will go for serving. Place in the oven right away (no sitting out and waiting) and bake for 75 minutes at 275°F or 90 minutes at 250°F, or until the meringue is puffed and crisp all over, yet still not totally firm underneath if you touch the center. Do not open the oven door. Changes in temperature are bad for meringue. Cracks are totally normal and part of the charm. Turn off the oven, open the oven door a crack, like with a wooden spoon, and leave the meringue in the oven to cool to room temperature, at least 1 hour. I usually leave it overnight.
  • Before serving, place a large bowl and the beaters of an electric mixer in the freezer. Carefully peel the meringue off of the parchment paper and place it on a serving platter.
  • Prepare the whipped Greek yogurt and cream: Remove the mixing bowl and beaters from the freezer. Place the cream and yogurt in the bowl and beat on high speed. While the mixer is going, add the sugar and vanilla and beat until soft peaks form. Check the cream after 3 or 4 minutes and be sure not to overbeat.
  • When you are ready to serve: Mound the whipped cream onto the meringue and gently spread it out about 1 inch from the edge (don't worry if the meringue cracks in the process). Top the pavlova with the berry sauce and/or berries. Cut the pavlova into wedges, wiping the knife in between slices if necessary, and serve.

Notes

If you don't have superfine sugar, place the same amount of regular granulated sugar in a food processor or clean spice grinder and pulse until fine, about 30 seconds. This is the lowest amount I could take this recipe to. Less sugar does not allow the meringue to crisp up. You can go as high as 1 ¼ cups of sugar.
This pavlova can be made ahead and assembled up to 1 day ahead of time. Keep it at room temperature. I have heard that you can freeze the meringue, but I haven’t tried that. You can even make 9-10 individual pavlovas. Start checking after 20-25 minutes.
BERRY SAUCE
Makes 1 ¼ cups of sauce
2 teaspoons arrowroot powder
2 teaspoons freshly squeezed lemon juice
1 pint mixed berries, fresh or frozen
2 Tablespoons pure maple syrup or cane sugar
2 Tablespoons water
1. In a small bowl, whisk the arrowroot in the lemon juice until dissolved. Set aside.
2. Place the berries, maple syrup and water in a small saucepan. Bring to a boil and simmer for 4 minutes.
3. Add the arrowroot and lemon juice mixture and stir to combine. Simmer for another 1-2 minutes until berries are very soft and the sauce has thickened.
4. Refrigerate up to 5 days for later use. Sauce will thicken as it sits and cools.