Berry Pavlova (aka Giant Meringue) (2024)

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SERVES: 6PREP: 20 minutesTOTAL TIME: 2 hours (including pavlova cooling time)

Berry Pavlova (aka Giant Meringue)

SERVES: 6PREP: 20 minutesTOTAL TIME: 2 hours (including pavlova cooling time)

This light 'n' airy dessert is chewy, crispy, and a little marshmallow-y.

A pavlova is a lovely, light dessert that has the perfect amount of sweetness. The giant meringue is almost too pretty to eat, and is crispy on the outside with a chewy, marshmallow-y center. Fresh whipped cream sinks into all the cracks of the pavlova before it's decorated with fresh, juicy berries. I know from that description it sounds like a chore to make, but I swear it's really easy—it just requires patience while you wait for it to rest in and out of the oven to ensure it has that signature texture. Also, don't attempt to slice it like a cake into perfect, uniform portions. This is meant to break into pieces, cracking the shell of the meringue and scooping up the soft center, whipped cream, and berries in every bite. It's ideal for an easy-yet-impressive Easter dinner or as a lighter dessert to end warm-weather meals.

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INGREDIENTS DIRECTIONS

For the pavlova:

⅔ cup sugar
2 teaspoons cornstarch
2 large egg whites, at room temperature
½ teaspoon lemon juice or vinegar
1 pinch of salt

For the cream and topping:

2 cups mixed fresh berries (strawberries sliced, if using)
3 tablespoons sugar
1 teaspoon finely grated lemon zest
1 cup heavy cream

Set a rack in the center of the oven and preheat to 300°F. Trace a 6-inch circle on a sheet of parchment paper and invert the paper onto a baking sheet so the drawn side is face down (you should still be able to see the circle).
Whisk the sugar and cornstarch in a small bowl. Combine the egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment (or use a bowl and an electric hand mixer). Beat on medium speed until the whites hold soft peaks, 1–1 ½ minutes. Raise the speed to medium-high and add the sugar-cornstarch mixture 1 tablespoon at a time, then beat 1 additional minute, Add the vinegar, raise the speed to high, and beat until the mixture is shiny and holds stiff peaks, 4–5 minutes.
Carefully pour the meringue onto the circle on the sheet pan, using a silicone spatula to gently spread it inside the borders. Bake until the meringue is lightly golden and develops a soft shell, 40–45 minutes. Do not remove from the oven!
Turn off the oven and wedge a wooden spoon or other narrow stick in the door to keep the oven open; let sit in the oven until the meringue hardens, 1 hour.
Toss the berries with 1 tablespoon of sugar and the lemon zest in a medium bowl. Let them sit (this is called macerating) while you whip the cream.
Using the stand mixer (or hand mixer again), beat the cream and remaining 2 tablespoons sugar until the cream holds soft peaks, 2–3 minutes.
Remove the pavlova from the parchment and place on a serving plate or platter. Dollop the cream onto the pavlova, leaving a 2-inch border around the edges. Topwith the berries and slice into wedges.

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Berry Pavlova (aka Giant Meringue) (2024)

Berry Pavlova (aka Giant Meringue)

This light 'n' airy dessert is chewy, crispy, and a little marshmallow-y.

For the pavlova:

For the cream and topping:

Shop this recipe

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