Tropical Pavlova

Pavlova is said to be an Australian dessert, however New Zealanders state they created it first. Regardless of who should get credit, the bottom line is that this dessert is beautifully presented at any table and deliciously light, especially for a summer night. Don't feel intimidated by working with meringues... if you have a stand mixer, let it do all the work for you! This was a lovely dessert that I plan on making again to top with other fruit and sauces.

Tropical Pavlova
recipe adapted from Ina Garten

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
2 kiwis, peeled and chopped
1 small mango, chopped
1/4 cup sweetened coconut flakes, toasted

Preheat the oven to 180 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours.

Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the fruits in a bowl and spoon it carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately.

Sweetened Whipped Cream:
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Yield: 1 cup


  1. That's a beautiful dessert, Joelen! I love to make smaller meringues, about 6 inches wide. They freeze extremely well. When I have guests coming over, I take the meringues out of the freezer, spread a chocolate mascarpone mixture over them, and top with fresh berries. Yum!

  2. Take it from me, a New Zealander.... the pavlova is OURS!!!!

  3. Wow, that's beautiful! What a great way to celebrate all the fruit in season.

  4. This looks so decadent. What a show stopping dessert!