Berry Pavlova for a Patriotic Treat
Add this red, white, and blue dessert to your summer menu
Berry pavlova can sweeten a Fourth of July celebration or any occasion – or just an everyday non-occasion. The sweet and lightly crunchy meringue base is graced with strawberry sauce, whipped cream, and red and blue berries. You can make a pie-sized pavlova or tart-sized single-serving shells.
A pavlova is similar to a baked meringue shell, with a few small differences. Both are made with sweetened whipped egg white and sugar, whipped till forming stiff peaks. A traditional pavlova is the size of a standard pie, while meringue shells are single serving size. The most significant difference, though, is that a pavlova has a delicate, lightly crisp exterior with a soft, marshmallow-like inside, while a meringue is dry and crisp throughout.
Easy Summer Berry Pavlova
Serves 8
Ingredients:
- 4 large egg whites
- 1 cup superfine sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- 1 teaspoon cornstarch
- Lemon curd
- 2 cups fresh berries (any combination of raspberries, blueberries, blackberries, or sliced strawberries)
- Whipped cream
Directions:
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Place the egg whites in a clean, dry non-reactive bowl (not plastic, but metal, glass, or ceramic; residual grease can hamper the formation of the meringue). Beat on medium-high speed until soft peaks form, about 5 minutes. Add sugar gradually. Turn blender on high speed and beat until glossy stiff peaks form, about 2 minutes. Add vanilla and beat for 1 minute. (If peaks are not still very stiff, keep mixing on high speed.) Fold in cream of tartar and cornstarch.
- Spread the mixture into an 8- to 9-inch circle with high sides, similar to a pie shell but thicker. (See notes below for individual mini pavlovas.)
- Place into the heated 350-degree oven, then immediately reduce the heat to 200 degrees F. Rotate the pan if some spots are browning; otherwise, leave the oven door closed. After 90 minutes, turn the oven off but leave the pavlova inside to cool.
- While the pavlova is in the oven, prepare your berries as desired.
- Once the shell is cool, spread a thin layer of lemon curd over the inside and top with berries and whip cream. Serve immediately.
Recipe notes
- The baked pavlova can be stored covered at room temperature for up to 2 days.
- You can make mini pavlovas by spreading a generous dollop of meringue into a small shell (about as big around as the top of a pint glass). Reduce time in oven to 30 to 35 minutes.
Recipe compiled from experience and fine-tuned using Sally’s Baking Recipes and TheKitchn.com. Image from TheKitchn.com and TribuneContent Agency, LLC.
