Pavlova With Jammy Whipped Cream, Fruit and Berries

August  5, 2021
0 Ratings
Photo by sdebrango
  • Prep time 3 hours
  • Cook time 1 hour 30 minutes
  • Serves 6
Author Notes

This all started with some muscadine grapes that I absolutely fell head over heels in love with, can't say enough about how delicious they are. Of course I bought way too many and needed to use them so I decided to make some muscadine grape jam (delicious) added a touch of elderflower liquor to the jam to take it over the top. I had a small jar that was begging to be used, its summer, fruit and berries are plentiful and at the same time its hot out so didn't want to use a hot oven. Pavlova is the perfect compromise, baked on low heat so the kitchen is spared the intolerable heat, the pavlova are filled with whipped cream that is flavored with the muscadine jam and then topped with assorted fruit and berries. Heavenly, light and delicious. —sdebrango

What You'll Need
  • 4 room temperature egg whites from large eggs
  • 3/4 cup granulated sugar
  • 3 teaspoons corn starch
  • 1 teaspoon cream of tartar
  • pinch of kosher salt
  • 1 cup heavy cream
  • 3 tablespoons your favorite jam (I used muscadine)
  • 1-2 teaspoons sugar (optional) depending on personal taste and desire for sweetness
  • 1 teaspoon vanilla extract or 1/4 tsp vanilla powder
  • 2 cups assorted fruit and berries macerate in 2-3 tbs sugar (I used velvet apricots , plumcots, blackberries, raspberries and muscadine grapes
  1. The Pavlova: Add the egg whites, a pinch of salt and cream of tartar to stand mixer with the whisk attachment, Whip until frothy and add the sugar a tbs at a time until the egg whites are thick and glossy and hold a peak. Gently fold corn starch into the whipped egg whites. Pre heat oven to 200 degrees. Line a baking sheet with parchment paper and lightly spray with cooking spray, wipe it down with a paper towel so that there is the thinnest film of oil. I made individual pavlovas but you can make one large one or two larger ones whatever you like. I drew 4 inch circles on the parchment, turned it over and piped the meringue onto the circles making an indent in the middle with a spoon. Bake for 1 hr 15 minutes or 1 hour 30 minutes the outside of the meringues should be hard but you want to make sure the inside is soft and marshmallowy. Turn off the oven and let the meringues sit in the oven with the door closed until completely cooled at least an hour and half maybe 2 hours.
  2. The fruit: Slice fruit, add berries and sprinkle the sugar on top, stir and let sit until fruit has macerated and some juices are released.
  3. Whipped Cream: Add the 1 cup of heavy cream to stand mixer with whisk attachment, whip until thickened, add 3 tbs jam of your choice, vanilla and optional sugar and continue whipping until thick.
  4. Assembly: Place cooled meringue on serving platter, spoon whipped cream in the center. Serve the fruit and residual juices on top of each individual serving.

See what other Food52ers are saying.

  • sdebrango
  • Dianne Dillon
    Dianne Dillon
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

3 Reviews

Dianne D. September 28, 2021
Did I miss something? What do you do with the cornstarch?
sdebrango September 28, 2021
Hi and no you didn’t miss anything I did. Thank you for pointing this out I corrected the recipe.
sdebrango September 28, 2021
You fold the cornstarch into the whipped egg whites. Sorry for the omission.