Cloud Pavlova with Berry Tea-Infused Whipped Cream
By Elise Jesse
Each little pavlova is crisp on the outside, soft and marshmallowy at the center, designed to cradle clouds of whipped cream and vibrant, juicy fruit. The result is a dessert that feels elegant and celebratory, yet is easy to execute at home with a bit of planning. I recommend making the pavlovas ahead of time to allow for proper baking and drying, then assembling everything the day of your event. Most of the time involved is completely hands-off, and the payoff is a dessert that looks as thoughtful as it tastes.
The wine I chose:
French for Water Brut Rose because the essence of the berry tea-infused whipped cream mirrors the berry notes you get with each sip of the rose. I think the crispness of the pavlova and the richness of the mascarpone cream play so beautifully with the dry, bubbly rose!
Full Recipe
Time: 7 hours 30 minutes (most of this time is hands off, either baking or drying time for the pavlova)
Servings: 12-15 (more if you make the smaller flower design option)
Pavlova
160 ml egg whites, room temp (about 5–6 large eggs)
1 1/4 cups granulated sugar
2 1/2 tsp cornstarch
1 tsp white vinegar or lemon juice (this helps to stabilize the meringue)
Melted Chocolate Dip
1/2 cup white chocolate chips
2 tablespoons heavy cream
Gel food coloring if using (only use gel, chocolate will seize if introduced to water)
Berry Tea-Infused Whipped Cream
1/2 cup heavy cream, cold
2 berry (raspberry or mixed berry works well here) tea bags
1/2 container (4 ounces) or mascarpone cheese
1/4 cup powdered sugar
1 tsp vanilla extract
1 drop gel food coloring if using
Blackberries (cut in half width-wise) for garnish
Flower sprinkles
Chocolate curls (use the same chocolate that the pavlova is dipped in)
Directions:
Separate the egg whites from the yolks and weigh out 160 ml of egg whites and set them aside to come to room temperature for 30 minutes to ensure they whip up fluffier.
Set your oven to 300 degrees F and place two baking sheets with silicone or parchment paper.
Using a stand mixer or electric beater, beat the egg whites on high speed for 1 minute until they start to foam. Gradually add the sugar one tablespoon at a time while continuing to beat the egg whites.
Let the mixer work on high for 6-8 minutes until the mixture is fluffy, glossy, and smooth. You shouldn’t feel grains of sugar when rubbing the mixture between your fingers.
Add the white vinegar and cornflour and beat for an additional 30 seconds to stabilize the pavlova.
Transfer the meringue mixture into a large piping bag fitted with a plain nozzle (or use a zip-lock bag and cut the corner).
For the design in the picture, pipe the point of a 7 (two mounds across from each other, one towards the middle bottom (these should be bigger). Next, make smaller mounds connecting the points so they bake and attach together. Make sure when you’re piping to release pressure on the bag and pull up straight to create the point.
Place trays in the oven and reduce the temperature to 225°F. Bake for 1 hour and 30 minutes until the pavlovas feel dry to the touch.
Turn the oven off and leave the pavlovas inside to cool completely for 4 hours or overnight. This slow cooling helps prevent cracking.
Once fully cooled, store the pavlovas in an airtight container in a cool, dry place until you’re ready to assemble and serve.
For the Chocolate Dip:
Add 1/2 cup of chocolate chips and heavy cream to a bowl and melt over a double broiler or heat in 30-second increments in the microwave.
Flip the dried pavlovas upside down and dip straight up and down, and allow the excess chocolate to drain off. Place the pavlovas on their spikes, chocolate side up.
For the whipped cream:
In a saucepan, heat the heavy cream on medium heat until steaming. Once you see the steam, take the heavy cream off the heat and steep the berry tea bags in the warm cream. Cover and place in the fridge, allowing it to cool all the way down.
Once cooled, remove the tea bags, add a drop of food coloring if you wish, and place them in your mixing bowl. Beat the cold cream on high speed until soft peaks form. This takes about 1 minute using a stand mixer. Add mascarpone cheese and mix another minute or two before adding powdered sugar and vanilla.
Pipe a dollop of whipped cream to match the size of each pavlova, starting at the center. Top with blackberry halves, raspberries, flower sprinkles, and/or chocolate curls.