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Summer Berry Pavlovas

Although this dessert combines several different techniques, once you master making meringue, this dessert is a cinch!

Pro tip: make this dessert in the middle of summer, when berries at their peak. It makes the experience that much more delicious.


Makes: 6 individual-sized pavlovas

Prep Time: 75 minutes

Meet Emily the Epicure


Hi, I'm Emily. I'm a food fanatic and self-taught home cook with a passion for travel and growing my own food. I'm educated as a food anthropologist, which is a fancy way of saying I like to understand other cultures through their food - and take every opportunity to do so! This means my recipes span the globe, from classic American cuisine to Italian to Korean - you'll find a little bit of everything here!

Summer Berry Pavlovas


2 egg whites

1/2 c + 2 T granulated sugar

1/2 t cornstarch

1 t vinegar

1/2 t vanilla extract

3/4 c heavy cream

1 T powdered sugar

Kosher salt

1 pint berries of choice (the fresher, the better)

Extra granulated sugar


  1.  Pre-heat the oven to 250 F degrees. Line baking sheet with parchment paper.

  2. Beat egg whites and a pinch of salt to soft peaks. Sprinkle in cornstarch, vinegar, and vanilla. Fold to combine.

  3. Scoop mounds of meringue into 6 rounds on the baking sheet. Bake 35-40 minutes until firm and dry but not browned. Let cool.

  4. Whisk cream and powdered sugar to soft peaks. Top meringues with whipped cream and berries.

Optional: Combine berries with a spoonful or two of sugar a few hours before serving. This is called maceration and sweetens the berries while creating a berry-flavored syrup.

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