Crispy Meringue Pavlova With Berries and Cherries

8 Servings
3 hr 20 min

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


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.


Let's get cooking!


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. 



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. 



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.)



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.


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.)



Spread a generous scoop of ice cream in the center of each pavlova.



In a medium bowl, combine the strawberries, raspberries, blueberries and cherries. Spoon the berry mixture on top. Garnish with fresh mint if you like, and serve immediately.


If you enjoy this recipe, I'd be thrilled if you gave it 5 stars! Thanks for reading.

Crispy Meringue Pavlova With Berries and Cherries
Recipe details
  • 8  Servings
  • Prep time: 20 Minutes Cook time: 3 Hours Total time: 3 hr 20 min
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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

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.
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.
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.
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.
In a medium bowl, combine the strawberries, raspberries, blueberries and cherries.
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.
Tips
  • 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.
Eliza Cross
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