Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

A pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova.  The meringue is crisp on the outside and marshmallow-like on the inside.  I top it with a whipped cream laced with lemon curd.  Then a layer of roasted berries and finally, a layer of fresh berries.  I decided to roast the berries in lieu of topping the whipped cream with jam (which is often included in recipes). 

It’s best to assemble this right before serving.  Once the meringue is topped, it will become soggy quickly.  It’s a perfect recipe for a summer get together!

If you are having problems with access: Log in or Join Here!

Step by Step Instructions

Berry Pavlova

Roasted Berry Pavlova

Chef Laura Bonicelli
5 from 2 votes

Print - members only.  Please log in or JOIN HERE!

Prep Time 15 mins
Cook Time 1 hr 45 mins
0 mins
Total Time 4 hrs 30 mins
Servings 6

Ingredients
  

  • 4 large egg whites
  • 1/8 teaspoon cream of tartar
  • 1 pinch Kosher salt
  • =====
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • =====
  • 12 ounces strawberries -- hulled and halved
  • 12 ounces raspberries
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons sugar
  • =====
  • 1 1/2 cups heavy cream
  • 1/3 cup lemon curd or raspberry preserves

Instructions
 

  • Preheat oven to 225 degrees F. Line a baking sheet with parchment.
  • In the bowl of a stand mixer fitted with a wire whisk, beat the eggs with the cream of tarter and salt until foamy. High speed for 2 minutes.
  • Reduce speed to medium, slowly add in the sugar. Increase the speed to high and beat until stiff peaks form. 7-8 minutes. Add the vanilla in the last minute.
  • Dollop the meringue onto the baking sheet and spread into a 8 - 9-inch round or oval. Bake the meringue for 1 hour and 45 minutes. Turn off the oven, leaving the meringue in the oven for 1 hour. Cool completely for at least 2 hours
  • Preheat oven to 400 F.
  • Layer a baking sheet with 2 layers of foil. Toss half of the berries with lemon and sugar. Spread on the pan and bake for 10 minutes, until juicy. Cool completely.
  • In the bowl of a stand mixer fitted with a wire whisk, beat the whipped cream with the lemon curd until stiff peaks form.
  • 7 Spoon the whipped cream onto the meringue shell. Top with the roasted berries and then the fresh berries.

Notes

Copyright:
Chef Laura Bonicelli
Tried this recipe?Let us know how it was!

More Recipes

Potato Waffle Latkes with Green Onions

Potato Waffle Latkes with Green Onions

By: Chef Laura Bonicelli I'm not sure where I got the idea for making Potato Waffle Latkes with Green Onion in a waffle iron, but I think it may have been a Betty Crocker or Pillsbury cookbook years ago. I do remember making them in a Home-ec class. Remember Home-ec?...

Caramelized Onion and Pepper Egg Sandwich

Caramelized Onion and Pepper Egg Sandwich

By: Chef Laura Bonicelli My Caramelized Onion and Pepper Sandwich is a hearty sandwich that will make a great start to any day. You can make your own breakfast treat in the comfort of your kitchen. Buy your ingredients at your favorite Farmers Market! About...

Butternut Squash Wedges with Sage and Parmesan

Butternut Squash Wedges with Sage and Parmesan

By: Chef Laura Bonicelli Butternut Squash Wedges with Sage and Parmesan take the already perfect pairing of sage and butternut squash made even better with garlic and Parmesan. Buy your ingredients at your favorite Farmers Market! About Butternut Squash Wedges with...

en papillote

Subscribe To Our Newsletter!

Join our mailing list to receive the latest recipes and updates!

You have successfully subscribed!

Pin It on Pinterest