Smoked Berry Pavlova

How to Make Smoked Berry Pavlova

1. 1

   Step 1: Make the meringue base

   Preheat oven to 250°F (120°C). In a clean, dry bowl, whisk egg whites to soft peaks, then gradually add the granulated sugar 1–2 tablespoons at a time until glossy, stiff peaks form (about 6–8 minutes with a stand mixer). Gently fold in cornstarch, white wine vinegar, and vanilla to stabilize the meringue.

   For this step

   • 4 largeEgg whites (large)
   • 1 1/4 cupsGranulated sugar
   • 1 tablespoonCornstarch
   • 1 teaspoonWhite wine vinegar
   • 1 teaspoonVanilla extract
   
2. 2

   Step 2: Shape and bake the pavlova

   Line a baking sheet with parchment and spoon or pipe the meringue into a 9–10 inch (23–25 cm) round with a slight well in the center. Bake 90–110 minutes at 250°F (120°C) until dry and lightly golden; turn the oven off and let the pavlova cool completely inside the oven (about 30–60 minutes) to prevent cracks.
   
3. 3

   Step 3: Cold-smoke the berries

   Toss mixed berries with honey and lemon juice in a shallow dish. Place the dish in a cold smoke chamber or under a smoking gun dome and cold-smoke with mild wood (apple or cherry) for 8–12 minutes for a light smoky note; if you don’t have a smoker, place berries in a shallow bowl in the refrigerator and skip smoking—the flavor will still be bright.

   For this step

   • 3 cupsMixed fresh berries (strawberries, raspberries, blueberries)
   • 3 tablespoonsHoney
   • 1 tablespoonFresh lemon juice
   
4. 4

   Step 4: Whip the cream

   Chill your bowl and beaters briefly, then whip the heavy cream with the honey and a pinch of smoked sea salt to soft–medium peaks. Taste and adjust honey or salt; the cream should be lightly sweet and carry a subtle smoky-salty lift.

   For this step

   • 1 1/2 cupsHeavy cream (35% fat)
   • a pinchSmoked sea salt (or fine salt)
   
5. 5

   Step 5: Assemble the pavlova

   Transfer the cooled meringue to a serving platter, spread the whipped cream into the center, and mound the smoked berries over the cream. Arrange larger berries for height and visual impact for that Instagram-friendly presentation.
   
6. 6

   Step 6: Finish with a smoke show (optional) and serve

   For a dramatic finishing touch, tent the assembled pavlova and give it a 1–3 minute burst of cold smoke with a smoking gun in the dining room, then lift the tent to release fragrant smoke. Serve within 1–2 hours of assembly for best texture; leftovers keep (unassembled) meringue and cream separately.
   

1. Preheat oven to 250°F (120°C). In a clean, dry bowl, whisk egg whites to soft peaks, then gradually add the granulated sugar 1–2 tablespoons at a time until glossy, stiff peaks form (about 6–8 minutes with a stand mixer). Gently fold in cornstarch, white wine vinegar, and vanilla to stabilize the meringue.
2. Line a baking sheet with parchment and spoon or pipe the meringue into a 9–10 inch (23–25 cm) round with a slight well in the center. Bake 90–110 minutes at 250°F (120°C) until dry and lightly golden; turn the oven off and let the pavlova cool completely inside the oven (about 30–60 minutes) to prevent cracks.
3. Toss mixed berries with honey and lemon juice in a shallow dish. Place the dish in a cold smoke chamber or under a smoking gun dome and cold-smoke with mild wood (apple or cherry) for 8–12 minutes for a light smoky note; if you don’t have a smoker, place berries in a shallow bowl in the refrigerator and skip smoking—the flavor will still be bright.
4. Chill your bowl and beaters briefly, then whip the heavy cream with the honey and a pinch of smoked sea salt to soft–medium peaks. Taste and adjust honey or salt; the cream should be lightly sweet and carry a subtle smoky-salty lift.
5. Transfer the cooled meringue to a serving platter, spread the whipped cream into the center, and mound the smoked berries over the cream. Arrange larger berries for height and visual impact for that Instagram-friendly presentation.
6. For a dramatic finishing touch, tent the assembled pavlova and give it a 1–3 minute burst of cold smoke with a smoking gun in the dining room, then lift the tent to release fragrant smoke. Serve within 1–2 hours of assembly for best texture; leftovers keep (unassembled) meringue and cream separately.