This Showstopper Pavlova Is My Favorite Way To Use Up Berries

This recipe is inspired by a friend I went berry picking with a couple of years ago who suggested we use our luscious haul to top light, crispy meringue. Her insistence that we use a truly decadent amount of freshly picked blueberries, blackberries, and raspberries surprised and delighted me at the time, and now I can’t imagine serving a pavlova any other way. 

Many pavlova recipes include a volume of fruit I would describe as a garnish, but this version reverses the typical ratio so that the meringue serves as a marshmallow-y vessel for loads of peak season berries—eight cups, to be exact.

In addition to her ingenious choice of topping pavlova with an overabundance of fruit, my friend also finished her dessert with a very generous amount of flaky salt. I make a salted whipped cream in this version for the same effect. The combination of sweet, chewy-soft meringue, salty whipped cream, and juicy berries is a perfect ending to any summer meal.

Tips for Making My Pavolva

I’ve included some tips below to help you achieve the best results, but one thing I learned by testing this recipe many times is that even an imperfect pavlova is a delicious one.

• Make sure your mixing bowl is clean with no oily residue, as fat will prevent your meringue from achieving full volume. Some go as far as to wipe the bowl with vinegar or lemon juice, but hot water and dish soap will do just fine.
• Leave the oven closed the entire time the meringue is baking. A steady temperature during baking and a very slow cooling time lead to the best texture. If needed, you can briefly open the oven near the end of the baking time to check that the meringue is dry and crispy.
• This wide, short version of pavlova (as opposed to the tall, more perfectly styled variant) is especially prone to cracking due to the large surface area. Don’t worry! If the outside is crispy and the inside is soft and slightly chewy, it doesn’t matter if your pavlova has some cracks.
• Use your egg yolks to make lemon curd and take this pavlova over the top with a tart, golden layer of curd between the whipped cream and berries.

Berry Good Recipes

• Peach and Raspberry Pandowdy
• Blueberry Hand Pies
• Blackberry Cobbler
• Summer Berry Tart
• Berry Buckle

Preheat the oven to 250°F. 

Line a 9x13-inch baking sheet with parchment paper.

Make the meringue:

Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment. Beat at medium speed until a frothy, opaque layer forms, about 30 seconds.

With the mixer running, slowly pour in the sugar over the course of about 2 minutes. Scrape down the sides of the bowl to incorporate any sugar buildup, then whip on medium-high speed until glossy, stiff peaks form, 7 to 10 minutes.

Shape and bake the meringue:

Using a rubber spatula, scoop all of the meringue out of the mixing bowl into a pile in the center of the prepared baking sheet. Use the spatula to gently push the meringue down from the center into an oval shape about 12 inches long and 9 inches wide. Make a shallow well in the center, leaving a slight rim of about 1 1/2 inches.

Bake until the meringue is dry and crispy on the outside and off-white in color, about 1 hour 45 minutes. Turn off the oven and leave the meringue there, with the door closed, for at least an hour (feel free to leave it in longer if that suits your schedule). Remove from the oven and allow to cool completely before topping.

Make the salted whipped cream:

Add the heavy cream, powdered sugar, vanilla extract, and salt to the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until soft peaks form, 2 to 5 minutes.

Assemble and serve:

Use the parchment to transfer the fully cooled meringue to a serving platter, or serve it directly on the sheet pan. Use a rubber spatula to fill the shallow well in the meringue with the salted whipped cream. Top with the berries and serve immediately.

Pavlova is best served within 24 hours of baking and immediately after adding the toppings, but we’ve enjoyed plenty of leftovers. The shell will lose its crispness, but the dessert still tastes great a day or two in a refrigerated, airtight container.

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