It’s summer and easy recipes are always welcome, right? My motto right now – less time in the kitchen but still delicious and stunning desserts on the table. It’s possible ;) This Summer Pavlova with fresh fruits and berries is the ideal candidate here – easy to prepare and a showstopper on every garden party… in case you have a garden, otherwise a regular table in the kitchen will do ;)
If you want to serve something special to your guests, making a Pavlova is always a good idea. This dessert is easy to prepare and very versatile when it comes to flavors and decoration. You can adapt it in so many ways – starting with the flavor of the meringue itself, the cream on top and of course the topping you choose to decorate the Pavlova. Whipped cream, yogurt or mascarpone cream, fruit sauce or curd, seasonal fruits or berries… the possibilities are endless.
The base, for every Pavlova, is a silky soft meringue – made with egg whites and sugar mostly. When making the meringue, it’s important to use the eggs at room temperature and to separate the egg whites from the egg yolks really carefully. If you have a bit of yellow egg yolk in your egg whites, you are doomed ;) I have a really handy egg separator in my kitchen to help me with that task – his name is “enzo” and is made by keeeper* Really helpful little fella ;)
When you managed to separate the eggs without any disaster, all you have to do is whisk them furiously. The sugar should be added gradually and the cornstarch and lemon at the end – this way the meringue should get the right texture.
When baking a Pavlova you need patience. Or something else to do while the meringue is drying in the oven. It should be actually dried not baked. If the Pavlova gets too hot, it gets dark and that is not the goal… so low temperature and a long time in the oven. You can go even lower than stated in the recipe – like 250°F (120°C) and extend the time in the oven a bit… maybe 20-30 minutes. All to get an all-white Pavlova ;)
Well, as mentioned before – when it comes to decorating, you can go nuts/crazy/wild. On top of the crunchy meringue base, you can add whipped cream (which would be the classic version) and add fruits and berries. You can also switch to a mascarpone cream if you like that or maybe something lighter with yogurt. I can recommend to also use a fruit sauce or any kind of curd to enhance your Pavlova. It’s not only looking better but also enhancing the flavors ;) Be creative! If you make it, show me on social media – I would love to see some of your masterpieces ;)
INGREDIENTS / ZUTATEN
4 large egg whites
8 oz. (225g) sugar, superfine
1 tsp. cornstarch
1 tsp. white wine vinegar
For the topping/decoration:
18 oz. (500g) fruits/berries (raspberries, blackberries, cherries, apricots etc.)
7 oz. (200g) heavy cream
2 tbsp. confectioners’ sugar
1-2 tsp. rum/amaretto or artificial flavor
4 Eiweiß (L)
225g Zucker, fein
1 TL Speisestärke
1 TL Weißweinessig
Für das Topping/Dekroation:
500g frische Früchte/Beeren (z.B. Himbeeren, Aprikosen, Kirschen, Brombeeren)
200g Schlagsahne
2 EL Puderzucker
1-2 TL Rum/Amaretto oder Aroma
DIRECTIONS / ZUBEREITUNG
2. Add the egg whites to a large bowl and whisk until stiff peaks form. Gradually add the sugar, then cornstarch and vinegar while whisking constantly. Transfer the meringue to the prepared baking sheet and pile up a little cloud with a diameter of about 8.7 inches/22cm. There are different ways to do it – one way is to just pile the meringue up and make some swirls with peaks. You could also use a spatula and pull up the sides to form kind of a bowl/basket – whatever you like. Place in the middle of the oven and bake for about 60 minutes, then turn off the oven, open the door a bit and let the meringue cool down completely.
3. For the topping/decoration wash the fruits/berries. Cut larger fruits into smaller pieces and mix everything together. Whip the heavy cream with the confectioners’ sugar and alcohol (or artificial flavor) until stiff peaks form. Place the meringue on a serving plate, spoon the cream into/on top of the meringue and decorate with the fruits. Serve immediately.
2. Das Eiweiß in eine große Schüssel geben und steif schlagen. Wenn das Eiweiß steif geschlagen ist, weiterhin aufschlagen und dabei dann den Zucker langsam einrieseln lassen. Die Stärke und den Weißweinessig dazugeben und gut unterrühren. Die Meringue Masse auf das vorbereitete Blech geben und in eine Runde Form mit einem Durchmesser von etwa 22cm (8.7 inches) bringen. Man kann hier auf mehrere Arten vorgehen – die Meringue einfach nur zu einer Art “Wolke” formen mit geschwungenen Rundungen und kleinen Spitzen, oder man macht eine Art Schüssel/Korb und zieht die Seiten mit einem Spachtel nach oben – das sieht dann etwas ordentlicher aus, ist aber nicht notwendig ;) In der Mitte des Ofens platzieren und dann für etwa 60 Minuten backen. Danach den Ofen ausschalten, die Tür einen Spalt öffnen und die Pavlova so lange im Ofen lassen, bis sie komplett abgekühlt ist.
3. Zum Servieren die Früchte/Beeren für die Dekoration waschen und trocknen. Größere Stücke kann man zerschneiden. Die Sahne mit dem Puderzucker und Alkohol (oder Aroma) steif schlagen. Die Pavlova (Meringue) auf einer Servierplatte legen, die Sahne darauf verteilen und dann mit den Früchten dekorieren. Sofort servieren.
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Here is a version of the recipe you can print easily.
Summer Pavlova with Fruits and Berries
- Prep Time: 15
- Cook Time: 60
- Total Time: 180
Description
Delicious light summer treat: Pavlova with fruis and berries.
Ingredients
For the meringue
- 4 large egg whites
- 8 oz. (225g) sugar, superfine
- 1 tsp. cornstarch
- 1 tsp. white wine vinegar
For the topping/decoration
- 18 oz. (500g) fruits/berries (raspberries, blackberries, cherries, apricots etc.)
- 7 oz. (200g) heavy cream
- 2 tbsp. confectioners’ sugar
- 1–2 tsp. rum/amaretto or artificial flavor
Instructions
- Preheat the oven to 280°F (140°C). Line a baking sheet with baking parchment and set aside.
- Add the egg whites to a large bowl and whisk until stiff peaks form. Gradually add the sugar, then cornstarch and vinegar while whisking constantly. Transfer the meringue to the prepared baking sheet and pile up a little cloud with a diameter of about 8.7 inches/22cm. There are different ways to do it – one way is to just pile the meringue up and make some swirls with peaks. You could also use a spatula and pull up the sides to form kind of a bowl/basket – whatever you like. Place in the middle of the oven and bake for about 60 minutes, then turn off the oven, open the door a bit and let the meringue cool down completely.
- For the topping/decoration wash the fruits/berries. Cut larger fruits into smaller pieces and mix everything together. Whip the heavy cream with the confectioners’ sugar and alcohol (or artificial flavor) until stiff peaks form. Place the meringue on a serving plate, spoon the cream into/on top of the meringue and decorate with the fruits. Serve immediately.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 8
*I have partnered with keeeper to bring you this delicious Pavlova. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
