pavlova-with-summer-berries
This pavlova is a great starter for any season dessert. The meringue is easy to whip up and the filling is superb. This recipe features organic egg whites, fresh fruit, and superfine sugar. | peteandgerrys.com
This pavlova is a great starter for any season dessert. The meringue is easy to whip up and the filling is superb. This recipe features organic egg whites, fresh fruit, and superfine sugar. | peteandgerrys.com This pavlova is a great starter for any season dessert. The meringue is easy to whip up and the filling is superb. This recipe features organic egg whites, fresh fruit, and superfine sugar. | peteandgerrys.com
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Pavlova

  • Desserts
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4/5 - 7 Ratings
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Prep Time 25-30 minutes
Cook Time
Serving Yield 6-8 servings

Show off your berry bounty with this spectacular and dreamy dessert! This classic cream-filled meringue (famous in Australia and New Zealand as a tribute to the great ballerina Anna Pavlova) is much easier to create than it looks—just follow a few simple steps, give it a bit of time in the oven, and finish it all off with a burst of color and flavor from your favorite fruit.

By: Joyce Hendley

Ingredients

For the meringue:

  • 1 cup superfine sugar
  • 1 tablespoon cornstarch
  • 3 large Pete and Gerry’s Organic Eggs, egg whites only, room temperature (see notes)
  • Pinch of salt
  • 3 tablespoons water
  • 1 teaspoon lemon juice or white vinegar

For the filling:

  • 1 cup heavy cream
  • 2 tablespoons superfine sugar
  • 1/2 teaspoon vanilla extract
  • 4 cups mixed berries and/or cut-up fruit

Nutritional Information plus

Servings: 8

Amount Per Serving: Calories 250, Fat Cal. 100, Total Fat 11g (17% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 50mg (2% DV), Total Carb. 38g (13% DV), Fiber 3g (12% DV), Sugars 34g, Protein 3g, Vitamin A (10% DV), Vitamin C (35% DV), Calcium (4% DV), Iron (2% DV), Vitamin D (4% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the meringue:

Step 1

Place a rack in the middle of the oven and preheat to 300F. Trace an 8-inch circle on a sheet of parchment paper and place on a baking sheet.

Step 2

In a small bowl, whisk together the superfine sugar and cornstarch.

Step 3

In a large bowl with an electric mixer on medium speed, beat egg whites and salt until they hold soft peaks. Add the water to “loosen” the whites, then resume beating until whites hold soft peaks again.

Step 4

Increase speed to medium-high and gradually beat in the sugar and cornstarch mixture, 1 tablespoon at a time, until fully incorporated. Add the lemon juice or vinegar and continue beating at high speed until the meringue holds glossy, stiff peaks, about 5-10 minutes.

Step 5

Pile the meringue onto the parchment paper and use a spoon to gently spread it into the circle you’ve marked. The final shape should have swirled sides and a slightly concave center (you’ll fill that with whipped cream and fruit).

Step 6

Bake meringue until pale golden with a crisp crust and marshmallowy center, about 45 minutes. Turn oven off and prop door open slightly with a wooden spoon. Let cool in oven for 1 hour.

To make the filling:

Step 1

In a large bowl with a hand mixer on medium-high speed, whip cream, sugar, and vanilla until mixture holds stiff peaks. Chill until ready to use.

Step 2

When meringue is completely cool, carefully peel away from parchment paper and place onto a serving plate.

Step 3

Just before serving, fill the center of the meringue with the whipped cream and top with berries and/or fruit. To serve, slice with a serrated knife into wedges.

Notes:

You can find superfine sugar in gourmet stores or higher-end supermarkets, but it’s easy to make your own: just whirl granulated sugar in a food processor or blender for 1 minute until finely ground.

The meringue in this recipe requires fresh egg whites. Because of the effects of the pasteurization process on the protein structure, our organic liquid egg whites will not whip to soft or stiff peaks, so we do not recommend using them for meringue-style recipes.

Pavlova can be made a day or two ahead of time—just keep it in an airtight container. Like all meringues, it works best if you make it on a dry day. You’ll only use the egg whites, but you’ll have 3 golden yolks left over to make your next batch of scrambled eggs extra rich!

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Pavlova

Prep Time 25-30 minutes
Cook Time
Serving Yield 6-8 servings

Show off your berry bounty with this spectacular and dreamy dessert! This classic cream-filled meringue (famous in Australia and New Zealand as a tribute to the great ballerina Anna Pavlova) is much easier to create than it looks—just follow a few simple steps, give it a bit of time in the oven, and finish it all off with a burst of color and flavor from your favorite fruit.

By: Joyce Hendley

Ingredients

For the meringue:

  • 1 cup superfine sugar
  • 1 tablespoon cornstarch
  • 3 large Pete and Gerry’s Organic Eggs, egg whites only, room temperature (see notes)
  • Pinch of salt
  • 3 tablespoons water
  • 1 teaspoon lemon juice or white vinegar

For the filling:

  • 1 cup heavy cream
  • 2 tablespoons superfine sugar
  • 1/2 teaspoon vanilla extract
  • 4 cups mixed berries and/or cut-up fruit

Directions

To make the meringue:

Step 1

Place a rack in the middle of the oven and preheat to 300F. Trace an 8-inch circle on a sheet of parchment paper and place on a baking sheet.

Step 2

In a small bowl, whisk together the superfine sugar and cornstarch.

Step 3

In a large bowl with an electric mixer on medium speed, beat egg whites and salt until they hold soft peaks. Add the water to “loosen” the whites, then resume beating until whites hold soft peaks again.

Step 4

Increase speed to medium-high and gradually beat in the sugar and cornstarch mixture, 1 tablespoon at a time, until fully incorporated. Add the lemon juice or vinegar and continue beating at high speed until the meringue holds glossy, stiff peaks, about 5-10 minutes.

Step 5

Pile the meringue onto the parchment paper and use a spoon to gently spread it into the circle you’ve marked. The final shape should have swirled sides and a slightly concave center (you’ll fill that with whipped cream and fruit).

Step 6

Bake meringue until pale golden with a crisp crust and marshmallowy center, about 45 minutes. Turn oven off and prop door open slightly with a wooden spoon. Let cool in oven for 1 hour.

To make the filling:

Step 1

In a large bowl with a hand mixer on medium-high speed, whip cream, sugar, and vanilla until mixture holds stiff peaks. Chill until ready to use.

Step 2

When meringue is completely cool, carefully peel away from parchment paper and place onto a serving plate.

Step 3

Just before serving, fill the center of the meringue with the whipped cream and top with berries and/or fruit. To serve, slice with a serrated knife into wedges.

Notes:

You can find superfine sugar in gourmet stores or higher-end supermarkets, but it’s easy to make your own: just whirl granulated sugar in a food processor or blender for 1 minute until finely ground.

The meringue in this recipe requires fresh egg whites. Because of the effects of the pasteurization process on the protein structure, our organic liquid egg whites will not whip to soft or stiff peaks, so we do not recommend using them for meringue-style recipes.

Pavlova can be made a day or two ahead of time—just keep it in an airtight container. Like all meringues, it works best if you make it on a dry day. You’ll only use the egg whites, but you’ll have 3 golden yolks left over to make your next batch of scrambled eggs extra rich!