Vanilla Berry Pavlova

Vanilla Berry Pavlova

Ingredients

• 1 cup (223 g) egg whites, room temperature

• 1 tsp (4 g) Heilala Pure Vanilla Extract

• ½ tsp (3 g) cream of tartar (or cream of tartar powder)

• ¼ tsp kosher salt

• 2 cups (400 g) granulated sugar, divided

• 1 tbsp (8 g) cornstarch

• 1 ½ cups (200 g) fresh strawberries, hulled & halved

• 1 cup (100 g) fresh blackberries

• 1 cup (100 g) fresh blueberries

• 1 cup (225 g) mascarpone cheese, cold

• ⅓ cup (80 g) heavy whipping cream, cold

• 2 tsp (12 g) Heilala Vanilla Bean Paste

Method

1. Preheat oven to 110°C (230°F). Line a large baking tray with baking paper.
   Draw a 25 cm (10 inch) circle on the paper, then flip it over so the pencil side is facing down.

2. Add egg whites, kosher salt, and Heilala Pure Vanilla Extract into a stand mixer.
   Beat on medium-high until foamy (about 1 minute).

3. Increase to high speed. Slowly pour in 1 ½ cups (300 g) of the divided sugar.
   Beat until glossy and stiff peaks form (2–4 minutes depending on humidity).

4. Add cornstarch, mix through for 10 seconds.
   Spoon meringue onto the circle and shape into a disc with raised edges and a small well in the center.

5. Bake 1 ½–2 hours until set and dry to touch (should not be sticky).
   Turn the oven off and leave the pavlova inside with the door closed for 1 ½ hours to cool slowly.

6. While cooling, combine strawberries, blackberries, blueberries, and the remaining ¼ cup (50 g) sugar in a bowl.
   Let rest for 15 minutes to macerate.

7. Whip mascarpone cheese, heavy cream, and Heilala Vanilla Bean Paste together until soft peaks form.
   Do not over-whip – keep it light and smooth.

8. Transfer the cooled pavlova to a serving plate.
   Fill the center with whipped mascarpone cream and top generously with berries.

9. Serve immediately for best texture.