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Dessert

Summer Berry Pavlova

This beautiful berry pavlova is the perfect centerpiece for outdoor entertaining — featuring a crisp egg-white meringue shell, soft whipped topping, and fresh red and blue berries for a festive red, white & blue finish.

Yields 8-10 Servings
Prep + Chill Time 45 mins Cook Time 3 hrs 30 mins Total Time 4 hrs 15 mins

Elegant enough for holiday gatherings and easygoing enough for backyard dinners, it’s a light and refreshing dessert that feels made for warm summer evenings under the stars. Because summer celebrations deserve a dessert this beautiful.

Ingredients

For the Pavlova

  • 6 Large Dakota Layers Egg Whites, room temperature
  • 1-1/2 cups superfine or caster sugar
  • 1/2 tsp cream of tartar
  • 1-1/2 tsp white vinegar
  • 1 tsp vanilla extract

For the Lemon Curd

  • 3/4 cup lemon juice
  • 3/4 cup granulated sugar
  • 1/2 cup butter, sliced in cubes
  • 3 Large Dakota Layers Eggs
  • 1 Tbsp lemon zest

For the Whipping Cream

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla bean paste or pure vanilla extract

Instructions

For the Pavlova:

  1. Preheat the oven to 250°F. Line a large baking sheet with parchment paper. Draw a 6-inch circle onto the parchment paper, then flip the parchment over so the ink or pencil side is underneath.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks begin to form.
  3. Increase the mixer speed to medium-high and slowly add the sugar, 1 tablespoon at a time, allowing it to incorporate before adding more. Continue beating until the meringue is thick, glossy, and holds stiff peaks. Rub a small amount of meringue between your fingers; if it feels grainy, continue mixing until the sugar is fully dissolved.
  4. Add the vinegar and vanilla extract and mix for 30 seconds more.
  5. Spoon the meringue into the center of the prepared circle. Using a spatula or the back of a spoon, shape the meringue into a tall mound, keeping the sides thick and the center slightly lower to create a shallow well for the filling. Use upward strokes around the sides.
  6. Bake for 1 hour and 30 minutes, or until the outside feels dry and crisp. The pavlova should remain pale in color, with only slight cracking. Turn the oven off and leave the pavlova inside with the oven until completely cooled.

For the Lemon Curd:

  1. Combine lemon juice, sugar, butter, eggs and lemon zest in a medium saucepan over medium-low heat. Stir until mixture thickens. When bubbles begin to form, remove saucepan from heat; approximately 5 minutes. Transfer to a large bowl. Note: If eggs have curdled, use a strainer when transferring to bowl. Let cool.

For the Whipping Cream:

  1. In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla bean paste. Using an electric mixer, beat until soft, cloud-like peaks form. Be careful not to overwhip.
  2. Spoon the lemon curd on the center of the cooled pavlova and gently spread. Top with whipped cream and finish with fresh berries piled generously on top. As the pavlova sits, the crisp top may naturally crack or collapse slightly under the weight of the cream and berries, creating the perfect rustic well for even more filling and fruit. Serve immediately.

For Serving:

Top with fresh strawberries, raspberries and blueberries.

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