Summer Fruit Pavlova
This just might be the ultimate warm weather dessert.
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With a crisp exterior and a soft, airy interior, this berry-topped Summer Fruit Pavlova is just the right balance of texture and lightness for hot days and warm evenings spent outdoors. But chances are you’re going to want to dig into this seasonal sweet treat any day of the week (and indoors, too!).
Never made a pavlova before? Give yourself plenty of time to achieve perfectly light, airy meringue. Making meringue is easy, but it can’t be rushed. Letting the meringue begin to cool gradually in a vented oven, then cooling completely on the counter, yields the perfect finished texture.
Once you’ve mastered the meringue, you can finish this summer-ready pavlova off with a mix of all kinds of fresh berries. Anything that’s in season will work, so choose your favorites!
For more sweet seasonal treats, try these recipes:
- Peach and Goat Cheese Tarts
- Old-Fashioned Chocolate Chunk Ice Cream
- Strawberry Chia Pops with Chocolate Drizzle & Pistachios
Summer Fruit Pavlova
- 6 large egg whites
- 1 tsp white vinegar
- ½ tsp vanilla
- ¼ tsp salt
- 11 ⅓ cups organic cane sugar
- 2 tbsp potato starch
- 3 cups mixed berries and stone fruit, sliced if desired
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 ⅓ cups light (35%) whipping cream
- 1 tsp vanilla extract
- Position a rack in the bottom third of the oven and preheat oven to 300°F. Line a large baking sheet with parchment paper.
- Make the meringue: In the bowl of a standing mixer fitted with a whisk attachment, beat the egg whites on medium-high speed, until frothy. Add vinegar, vanilla and salt. Slowly pour in sugar. Beat for 20 minutes, until firm peaks form. Sift the potato starch into the meringue; gently fold it in.
- Using a large spoon, dollop the meringue in the center of the prepared sheet. Spread into a 9-inch oval, slightly indented in the middle. Reduce oven temperature to 225°F and bake for 90 minutes, until crisp and very pale on the outside. Turn off the oven, prop the door open with a wooden spoon; keep the meringue in the oven for 1 hour until slightly cool. Remove from the oven to cool completely.
- Prepare the toppings: In a medium bowl, toss the fruit, lemon juice and honey to coat. Set aside, tossing occasionally, for at least 30 minutes, or until the fruit releases its juices. Place the cream in the bowl of an electric stand mixer fitted with a whisk attachment; whisk on medium-high until thick. Stir in the vanilla. Place the cooled meringue on a platter. Spoon the whipped cream on top of the meringue. Spoon the fruit over the cream and drizzle on any juices.
- Serving Size ⅛ of recipe
- Calories 230
- Carbohydrate Content 42 g
- Cholesterol Content 22 mg
- Fat Content 6 g
- Fiber Content 1 g
- Protein Content 4 g
- Saturated Fat Content 4 g
- Sodium Content 109 mg
- Sugar Content 38 g