Description
A dreamy pastel dessert that looks straight out of a fairytale, this Unicorn Pavlova features a crisp meringue shell, a soft marshmallow center, fluffy whipped cream, and colorful fresh berries. It’s a beautiful centerpiece for birthdays, spring parties, and magical celebrations.
Ingredients
Scale
- 4 large egg whites (about 120 g), at room temperature
- 1 cup plus 2 tablespoons superfine sugar (225 g)
- 1 teaspoon cornstarch (3 g)
- 1 teaspoon white vinegar (5 ml)
- 1 teaspoon vanilla extract (5 ml)
- Gel food coloring in pink, lavender, blue, and mint green
- 1 cup heavy whipping cream (240 ml), chilled
- 2 tablespoons powdered sugar (15 g)
- 1 cup mixed fresh berries (150 g), washed and dried
- Optional: edible glitter, pastel sprinkles, or edible sugar pearls
Instructions
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch (20 cm) circle on the underside.
- Beat the egg whites in a clean bowl until foamy and soft peaks form.
- Gradually add the superfine sugar, beating until the meringue becomes glossy, thick, and holds stiff peaks.
- Gently fold in the cornstarch, vinegar, and vanilla extract.
- Divide the meringue among four bowls and tint each portion with a different gel food coloring.
- Spoon or pipe the colored meringue inside the circle, creating a nest with a shallow center and decorative peaks around the edge.
- Bake for 75–90 minutes, until the outside feels dry. Turn off the oven and allow the pavlova to cool inside for at least 2 hours.
- Beat the chilled whipping cream with the powdered sugar until medium-stiff peaks form.
- Transfer the cooled meringue to a serving platter. Add the whipped cream and arrange the berries on top.
- Decorate with optional sprinkles or edible glitter and serve shortly after assembling.
- Prep Time: 25
- Category: cookies
- Cuisine: amircain