Mint Summer Berry Pavlova is a meringue cake with a crisp crust and soft, light inside topped with homemade mint whipped cream and fresh berries. Very sweet and very delicious.
Now, I’ll be honest. My first attempt at this lovely dessert was chocolate. While researching the chocolate version, I found out that if you use the wrong coca/chocolate during the mixing – the whole pavlova will become a bit running and not have the thick meringue quality. I wrote down what kind of coca/chocolate I needed and off to the store I went. Apparently, I did something wrong. I either got the wrong kind of coca/chocolate or I messed up something else. Since everything was going well until I added the coca and chocolate, I’m thinking I got the wrong kind of coca or chocolate. When I poured it out onto my pre-traced circle and it just kept going. Filling almost the entire baking sheet and off the parchment paper. Since, I didn’t want to waste it, I baked it and watched to see what would happen. The appearance was pretty terrible, but the taste was so good. Very chocolaty, light and crispy. I currently have a filled ziplock bag in the freezer with broken pieces of chocolate pavlova – they’re pretty tasty dipped in whipped cream. Just not very pretty. I’m working on where I went wrong, so hopefully soon I’ll figure it out. Meringue is such an easy gluten-free dessert.
Since baking does cost money and I’m on a budget, I played it safe and went with a vanilla based pavlova and spiced up the whipped cream with mint. I couldn’t have been happier. The mint adds the cool flavor and the fresh berries just screams summer.
This light and sweet dessert is perfect for any summer get together.
- 6 large egg whites
- ¼ teaspoon salt
- ⅛ teaspoon cream of tartar
- 1 ½ cups granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla
- 1 cup mint whipped cream (see recipe below)
- 1 ½ cups mixed berries (strawberries, blueberries, raspberries)
- Preheat oven to 250°F. On a sheet of parchment paper, trace an 8-inch circle and place parchment on baking sheet trace mark down.
- In a stand mixer using a clean, dry bowl, whisk egg whites, salt and cream of tartar until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, beating well until thick and glossy and sugar is dissolved.
- Using a rubber spatula, fold in the vinegar and cornstarch until just combined.
- Spoon the mixture onto prepared baking sheet, using the circle as a guide to shape the pavlova. Make a slight dip in the middle of the circle with higher edges to create a crater for the whipped cream and berries.
- Bake for 90 minutes or until dry to the touch.
- Turn off oven and leave with the door slightly open, to cool completely.
- Gently loosen the pavlova from the parchment paper and transfer to a serving plate.
- Just Before Serving
- Spoon mint whipped cream into the pavlova shell.
- Top with fresh berries.
- ¼ cup mint, chopped
- 1 cup chilled heavy cream
- 2 tablespoons sugar
- ½ teaspoon vanilla
- Start at least 8 hours ahead of time.
- Stir mint into heavy cream, cover and refrigerate for 8-12 hours.
- Strain cream a bowl, pressing the mint leaves to extract as much cream as possible, discard the mint.
- Place metal bowl and whisk into freezer for about 15 minutes.
- Add cream, sugar and vanilla into metal bowl and whisk on high speed until stiff peaks form.