One of my favorite summer desserts, this Fresh Hibiscus Berry Pavlova is light and delicious, plus can be adapted to whatever seasonal fruit is available at the time! Try it this week!
After a long winter of apple, pear, and pumpkin desserts, the warm weather brings color, flavor, and sweetness with all the summer berries: strawberries, raspberries, blackberries, blueberries, and more! I’m excited to bring these berries into my recipes this season – the burst of sweetness they provide, balanced with a hint of tartness makes for the perfect recipe, whether you’re making a breakfast smoothie or a luscious dessert. Even better, served atop crisp vanilla meringues like in this Fresh Hibiscus Berry Pavlova.
Pavlovas are made by whipping egg whites and sugar at high speed and this time we were testing the Hamilton Beach Stand Mixer. As a devout fan to the competition, I wanted to see how this would compare and I’ve got to be honest, I was impressed. A powerful 300 watt motor, three attachments for mixing versatility, six speeds (and a special fold setting I need to test soon!), this 3.5 quart bowl stand mixer fits nicely on your kitchen counter and is a lot lighter in weight than the competition. Be sure to scroll down and enter to win your own mixer thanks to the generous folks over at Hamilton Beach.
These crisp meringues are paired with fresh berries (use whatever you have on hand), which are swirled with hibiscus syrup. One of my favorite brands, Wild Hibiscus, brings Australian Hibiscus flowers into my New England kitchen. The flowers can be bought either preserved in regular hibiscus syrup or rose syrup, the latter being used in this recipe.
Fresh Berry Pavlova
for the meringues:
- 4 egg whites room temperature
- 1 cup powdered sugar
- ½ tablespoon cornstarch
- ½ teaspoon white vinegar
- 1 teaspoon vanilla extract
for the berries:
- 1 cup fresh raspberries divided into 1/2 cup portions
- ½ cup fresh blackberries
- ½ cup fresh blueberries
- ¼ cup Wild Hibiscus Rose Syrup
- 1 cup heavy cream whipped
- Preheat your oven to 250F.
- In a stand mixer with whisk attachment, whisk the whites until frothy and then add the sugar and cornstarch.
- Keep whisking until medium soft peaks, add the vinegar and vanilla. Whisk until stiff peaks and either dollop onto a sheet tray or pipe nice rounds.
- Bake for one and a half hours, and then turn the oven off, leaving the meringues to dry overnight.
- To serve meringues, smash half a cup of raspberries with the hibiscus syrup. Set aside. Place meringues on place, dollop with heavy cream, drizzle on smashed berries/syrup and top with more fresh berries. Serve immediately.
Enter to win a Hamilton Beach Stand Mixer below:
Disclaimer: I am a Hamilton Beach Brand Ambassador and was sent this appliance for review, with no obligation to post if I didn’t love it. Thanks for supporting brands that generously help me bring you awesome content and giveaway!