Pavlova De Frutos Vermelhos Recipe

Prepare oven and baking surface

Preheat oven to 120°C (250°F). Line a baking sheet with parchment paper. Lightly rub a small amount of butter on the parchment where the pavlova will sit to help the meringue adhere and to mark a 12–14 cm circle (for two individual pavlovas or one slightly larger shared).

Beat egg whites

Ensure mixing bowl and whisk are completely clean and dry. Bring egg whites to room temperature (15–30 minutes). In a stand mixer or using a hand mixer, beat the egg whites on medium speed until soft peaks form.

Add sugar

With the mixer running, add the granulated sugar gradually, 1 tablespoon at a time, allowing each addition to dissolve. After all sugar is added, increase speed to high and beat until glossy, stiff peaks form and sugar is fully dissolved (rubbing a little meringue between fingers should feel smooth, not gritty), about 5–7 minutes total.

Stabilize meringue

Gently fold in the cornstarch, vinegar, vanilla extract and a pinch of salt with a silicone spatula, taking care not to deflate the meringue. Stop as soon as ingredients are incorporated and the mixture is glossy.

Shape and bake

Spoon or pipe two individual nests (or one round) onto the prepared parchment inside the marked circle(s). Create a shallow well in the center of each for cream and sorbet. Smooth edges if desired. Place in the oven, immediately reduce oven temperature to 100°C (210°F) and bake for 1 hour 15 minutes to 1 hour 30 minutes until the outside is crisp and dry to the touch and slightly pale. Turn off oven and leave pavlova inside to cool completely with the oven door ajar for at least 1 hour (this prevents cracks).

While the pavlova bakes and cools, make the sorbet. In a food processor or high-speed blender, combine the frozen raspberries, powdered sugar and lime juice. Blend until smooth. If the mixture is too thick to blend, add the water 1 tsp at a time. Taste and adjust sugar or lime to preference. For a silkier texture, pass the purée through a fine-mesh sieve to remove seeds (optional).

Scrape the sorbet into an airtight container and press a piece of parchment on the surface to prevent ice crystals. Freeze for at least 1 hour to firm, or for 15–30 minutes in the freezer if you prefer a softer, scoopable sorbet at serving time. Stir once after 30 minutes if freezing longer to smooth texture. If desired, stir in the oil to add gloss and prevent sticking just before scooping.

Make the whipped cream shortly before serving. In a chilled bowl, whip the cold heavy cream with the powdered sugar and vanilla on medium-high speed until soft peaks form. Do not over-whip; stop when cream holds shape but is still silky.

Gently arrange a generous spoonful of whipped cream into the center of each cooled pavlova shell to form a nest.

Place a small scoop (about 2 tbs) of the raspberry-lime sorbet on top of the cream in each pavlova. Surround the sorbet with the fresh mixed red fruits, arranging for color and balance.

Drizzle 1 tablespoon total of raspberry coulis (or 1 tablespoon per pavlova) around the fruit and over the cream if using. Finish with a light sprinkle of lime zest over each pavlova and garnish with mint leaves.

Serve immediately. If you need to hold for a short time, keep assembled pavlovas in the refrigerator for up to 1 hour; note that the crisp meringue will soften as it sits under the cream and fruit.