Recipes

Crispy Meringue Pavlova Dessert Recipe

Pavlova meringue recipe

 

Dear friends,

Our mom has been making this classic dessert for as long as I can remember. Some call it Pavlova or Vacherin, while the Joy of Cooking simply calls it a Meringue. Imagine a crispy, sweet, light-as-air cookie like a French macaron, topped with ice cream and fresh berries. It’s a dessert that looks fancy, but the preparation is very simple. In this version, I spread the crispy meringues with vanilla bean ice cream followed by strawberries, blueberries, raspberries and cherries.

You can top the meringues with any combination of goodness that you like. Try coffee ice cream drizzled with chocolate sauce; whipped cream and fresh peaches; or lemon sorbet and fresh blackberries. The meringue bases are very versatile. 

Berries cookbookThis recipe is adapted from the original that appeared in my cookbook, Berries:  Sweet and Savory Recipes.

Let’s get started, shall we?

To begin, cut two pieces of parchment paper to fit two baking sheets. Trace around a 4-inch round bowl with a pencil to make 4 circles on each piece of parchment paper. Press down hard so that you’ll be able to see the circles from the other side of the paper. 

 

drawing circles on parchment

 

You don’t want the pencil line coming in contact with the meringue, so flip the paper over before you line the baking sheets. 

Next, you’ll beat 4 egg whites with an electric mixer at medium speed until foamy. Add salt and cream of tarter, and beat on medium-high speed until soft peaks form. Add sugar one tablespoon at a time and beat on high speed until stiff peaks form. The mixture will look soft and glossy, but it won’t fall from the beater. 

 

Whipping egg whites for meringue

 

Use a spoon to divide and spread the mixture among the 8 circles on the parchment paper, using the outlines as guides to make round shells with slightly indented centers. (If you want to be fancy, you can use a pastry bag with a large round tip to make the circles instead.)

 

Making individual pavlovas

 

Bake in a preheated 225 degree F oven until the meringues are dry to the touch, about 50 – 60 minutes. Then turn off oven and leave pans in the oven for 2 hours to finish cooking.

 

baking pavlova

 

Remove the pavlovas from the parchment paper and transfer to a wire rack; reserve. (Once they’ve completely cooled, you can store them loosely wrapped in waxed paper in a tightly sealed container for up to 5 days.)

 

pavlova meringues

 

In a medium bowl, combine the strawberries, raspberries, blueberries and cherries. Spread a generous scoop of ice cream in the center of each pavlova.

 

pavlova with ice cream

 

Spoon the berry mixture on top. Garnish with fresh mint if you like, and serve immediately.

 

Pavlova with berries

 

Here’s the detailed, printable Pavlova recipe:

 

Yield: 8 servings

Crispy Meringue Pavlova Dessert Recipe

Pavlova dessert

A crispy, light meringue is topped with vanilla bean ice cream plus fresh berries and fruit for an easy, elegant dessert.

Prep Time 20 minutes
Cook Time 3 hours
Additional Time 10 minutes
Total Time 3 hours 30 minutes

Ingredients

  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 3/4 cup granulated sugar
  • 1 1/2 cups fresh strawberries, hulled and roughly chopped
  • 1 cup raspberries
  • 1/2 cup blueberries
  • 1/2 cup halved, pitted sweet cherries
  • 1 quart vanilla bean ice cream
  • fresh mint sprigs for garnish

Instructions

  1. Preheat oven to 225 degrees and cut two pieces of parchment paper to fit two baking sheets. Trace around a 4-inch round bowl with a pencil to make 4 circles on each piece of parchment paper. Flip the paper over and line the baking sheets.
  2. In a large bowl, beat the egg whites with an electric mixer at medium speed until foamy. Add salt and cream of tarter, and beat on medium-high speed until soft peaks form. Add sugar one tablespoon at a time and beat on high speed until stiff peaks form.
  3. Use a spoon to divide the mixture among the 8 circles on the parchment paper, using the outlines as guides to make round shells with slightly indented centers.
  4. Bake until pavlovas are dry to the touch, about 50 - 60 minutes. Turn off oven and leave pans in the oven for 2 hours to finish cooking. Remove the pavlovas from the parchment paper and transfer to a wire rack; reserve.
  5. In a medium bowl, combine the strawberries, raspberries, blueberries and cherries.
  6. Put a generous scoop of ice cream in the center of each pavlova, and spoon some of the berry mixture on top. Garnish with mint sprigs and serve immediately.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 417Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 67mgCarbohydrates: 43gFiber: 2gSugar: 40gProtein: 3g

If you enjoy this recipe, I’d be thrilled if you gave it a 5-star rating. Are you on Pinterest? You can save or share these pins: 

Pavlova meringue dessert

Crispy meringues with berries

 

Let’s keep this party going! I’d love to connect with you on social media:

 

I love seeing and sharing your culinary creations. If you prepare this recipe and post a photo, tag me on Instagram or Twitter at @elizacross and use #TheYOLOBlog hashtag.

 

If you serve these crispy meringues, I’d love to hear what toppings you use. You can leave a comment on this post or email me at mail @ elizacross . com.

Enjoy these precious days of summer. YOLO! 

Best always,

Eliza Cross's signature

Eliza Cross is the author of 15 books, including recent titles like Bacon Beans and Beer and Small Bites. She blogs at ElizaCross.com and is the founder of the BENSA Bacon Lovers Society. Her articles have appeared in publications like Sunset, Parents and Writers' Digest. Eliza lives near Denver with her family.

2 Comments

    • Eliza Cross

      Thank you for your kind words, Debbie. The recipe truly is easy, and I love that you can make the meringues ahead of time. If I can make it, you can definitely make it! :-)

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