Summer Berry Pavlova Recipe

Name: Summer Berry Pavlova
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 None lemon; 6 None egg whites; 1/2 cup granulated sugar; 1 tsp vanilla bean paste; 1 tbsp cornstarch, sifted; 1 lb strawberries, hulled and quartered; 10 oz raspberries; 8 oz blueberries; 1 tbsp powdered sugar, sifted; 1 1/2 cups heavy cream

Servings: persons

1
Preheat the oven to 300u00b0F. Line a baking sheet with parchment paper. Draw a 9 inch circle on the paper using an upside down bowl as a guide. Turn the paper over (you should still be able to see the outline of the circle).
2
Rub the inside of an electric mixer bowl and whisk attachment with halved lemon (this helps stabilize the egg whites). Place egg whites in bowl and beat on medium speed. With mixer running, add granulated sugar 1 tbsp at a time, waiting until sugar is dissolved before adding the next spoonful. Once all the sugar has been added, beat on high speed to form a stiff glossy meringue. (Rub a little of the mixture between two fingers - if you can still feel granules, then continue beating until they are completely dissolved.)
3
Add vanilla and cornstarch and beat until just combined. Spoon mixture into a round on the baking sheet, using drawn circle as a guide. Smooth the top to make it as flat as possible.
4
Bake for 1 hour 45 mins. Turn oven off and allow pavlova to cool completely (leave door closed).
5
For the berry topping, place berries in a bowl. Add powdered sugar and toss to coat. Cover and refrigerate for at least 1 hour, stirring once. The berries will create their own syrup.
6
Beat cream in a medium bowl with electric mixer on medium speed until soft peaks form. To serve, dollop whipped cream on pavlova shell. Sprinkle with berries and drizzle with the syrup.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 None lemon, 6 None egg whites, 1/2 cup granulated sugar, 1 tsp vanilla bean paste, and more.

Yes, Summer Berry Pavlova falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Berry Pavlova

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions