A huge pavlova topped with fresh cream, berry coulis and strawberries. The perfect summer dessert for a crowd!
Hey I’m Grace! I’m one of Vanya’s sisters and I love baking. She’s asked me to contribute some of my favourite recipes to the website which is so exciting.
I’m a qualified chef and have worked in kitchens in New Zealand and overseas. I have even had my own dessert caravan which was super fun, I hope you enjoy my recipes!
This giant Berry Pavlova is the perfect dessert to feed a crowd at summer get togethers. It’s a Kiwi classic with a yummy berry coulis to take it up a notch. You can add some white chocolate decorations and sprigs of mint to jazz it up for a special occasion.
I love making this dessert for Christmas day. It’s light and fresh after the main meal. We have a BIG family. But there is plenty of dessert to go around with this XL pavlova – it serves up to 16 people!
How to make Super sized Berry Pavlova:
Preheat the oven to 120ºC and line a tray with baking paper. Whisk egg whites until stiff, add caster sugar one tablespoon at a time and keep beating until very stiff. Add cornflour, vinegar and vanilla essence and fold together. Spread in a rectangle on a large oven tray and bake for one hour. Turn off oven and leave the pavlova inside to cool.
Add frozen berries, sugar and lemon into a saucepan and simmer on a low heat for 20 minutes. Cool in the fridge for serving up later. Whip the cream, vanilla and icing sugar together.
To assemble, top the cooled pavlova with whipped cream, drizzle over the berry coulis and finish with chopped fresh strawberries. You may need to serve it on a chopping board or oven tray, this thing is huge!
Common questions about super sized berry pavlova:
How do I get my meringue to turn out well? Use fresh eggs, they will hold the most air. Separate eggs carefully, any yolk will make it a lot harder to get to stiff peaks (it’s the fat in the yolk). Lastly, use a very clean bowl! I wash my mixing bowl well in hot soapy water before starting, then a trick is you can use a piece of lemon and rub around the bowl. The citric acid helps the whipping process too.
How long will this dessert keep for? This is best eaten on the day it is made. If kept in the fridge it can still be eaten the following day, but some of the crispy meringue may soften up.
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- 8 eggs separated (whites only)
- 2 cups caster sugar (400g)
- 2 tsp cornflour
- 2 tsp white vinegar
- 1 tsp vanilla essence (for pav)
- 750mls cream
- 3 Tbsp icing sugar
- 1 tsp vanilla essence (for cream)
- 1 x 250g punnet of strawberries
- 500g frozen berries
- 80g white sugar
- ¼ of a lemon
- Preheat oven to 120ºC and line a tray with baking paper.
- Whisk egg whites until stiff, add caster sugar one tablespoon at a time and keep beating until very stiff.
- Add cornflour, vinegar and vanilla essence then fold together.
- Spread in a rectangle on a large oven tray and bake for one hour. Turn off oven and leave the pavlova inside to cool. Now prep the berry coulis.
- Add frozen berries, sugar and squeeze of lemon into a saucepan and simmer on a low heat for 20 minutes. Taste test, this is a tangy coulis but you can sweeten with more sugar if you prefer.
- Cool in the fridge for serving up later.
- Whip the cream, vanilla and icing sugar together.
- Assembly: take the now fully cold pavlova and top with whipped cream, drizzle over the berry coulis and finish with chopped fresh strawberries. You may need to serve it on a chopping board or oven tray, this thing is huge! Serve and enjoy!
- Best assembled just before eating, leftovers will keep in the fridge but the crispy bits will soften.
- If you slightly over whip the cream you can gently fold through some more runny cream to pull it back from turning to butter.
- Any fresh berries would be great on top.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 146mgSodium: 49mgCarbohydrates: 19gFiber: 2gSugar: 17gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.