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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!

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Step by Step Instructions

Berry Pavlova

Roasted Berry Pavlova

5 from 2 votes

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


  • 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


  • 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.


Chef Laura Bonicelli
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