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!
Step by Step Instructions
Roasted Berry Pavlova
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 225º F. Line a baking sheet with parchment. Spray the parchment paper lightly with canola cooking spray and use a paper towel to wipe and evenly coat.
- 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 400º 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
Chef Laura Bonicelli
Nutrition
More Recipes
Fermented Peach and Tomato Salsa
By: Chef Laura Bonicelli I’m thrilled to share with you my latest culinary creation: Fermented Peach and Tomato Salsa. This recipe has quickly become my favorite salad dressing, and I’m sure it will become yours too. Not only is it incredibly flavorful, but it’s also...
Zucchini Eggplant Involtini
By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...
Garden Focaccia
Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...
Hey, Love this recipe! Thanks for sharing!