Mothers Day Pavlova Mixed Berries

# What You'll Need:

→ Meringue Base

01 - 4 large egg whites, at room temperature

02 - 1 cup superfine sugar

03 - 1 teaspoon cornstarch

04 - 1 teaspoon white vinegar

05 - 1 teaspoon pure vanilla extract

06 - Pinch of salt

→ Topping

07 - 1 cup heavy whipping cream, chilled

08 - 2 tablespoons powdered sugar

09 - 1 teaspoon pure vanilla extract

→ Mixed Berries

10 - 1 cup strawberries, hulled and halved

11 - 1 cup raspberries

12 - 1 cup blueberries

13 - 1/2 cup blackberries

14 - 1 tablespoon fresh mint leaves, optional

15 - 1 tablespoon powdered sugar for dusting, optional

# How to Prepare:

01 - Preheat oven to 250°F. Line a baking sheet with parchment paper and trace a 9-inch circle as a guide for shaping.

02 - In a clean, dry mixing bowl, beat egg whites with a pinch of salt until soft peaks form.

03 - Gradually add superfine sugar one tablespoon at a time while beating until the mixture is glossy and stiff peaks form, approximately 5 to 6 minutes.

04 - Gently fold in cornstarch, vinegar, and vanilla extract until just combined.

05 - Spoon meringue onto prepared parchment paper, shaping it into a circle with slightly raised edges to create a nest structure.

06 - Bake for 1 hour 15 minutes. Turn off oven and allow pavlova to cool completely inside with the door slightly ajar.

07 - While pavlova cools, whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.

08 - Once meringue is completely cool, transfer to a serving platter. Top with whipped cream, then arrange mixed berries and mint leaves over the surface.

09 - Dust with powdered sugar just before serving if desired.

# Expert Advice:

01 -

It looks like you spent hours in a pastry kitchen, but the actual hands-on time is surprisingly gentle.
That contrast between the shatteringly crisp exterior and pillowy center is pure magic—the kind of texture surprise that makes people pause mid-bite.
You can prep it hours ahead, so there's zero stress when guests arrive.

02 -

Humidity is your enemy when making pavlova; on damp or rainy days, your meringue can weep and lose that crispy texture, so pick a dry day or accept that it might be softer.
Don't assemble the pavlova too far ahead of serving, or it will absorb moisture from the cream and berries and lose its crispness—up to 2 hours ahead is fine, but any longer and you're trading texture for convenience.

03 -