Summer Fruit Pavlovas

An individual summer fruit pavlova.

Pavlova is a meringue-based dessert with a thin, crisp crust and a soft interior. Simple yet elegant, these individual showstoppers – featuring fresh summer fruits such as peaches and cherries – are a light and airy way to end an evening soirée.

Summer Fruit Pavlovas

Serves | 6 |


  • 3 large egg whites
  • ¾ cup, plus 2 Tbsp, sugar
  • ½ tsp cornstarch
  • 1 pinch cream of tartar
  • 1 pinch kosher salt

Vanilla Bean Whipped Cream

  • 1 cup heavy cream
  • 2 tsp sugar
  • ½ vanilla bean, split and seeds scraped

Other Toppings

  • 1 cup Rainier cherries, pitted and halved
  • 3 peaches or nectarines, pitted and sliced
  • 1 cup (½ pint) raspberries

| Preparation – Pavlovas | Preheat oven to 325ºF. Line a large baking sheet with a silicone mat or parchment paper.

In a medium-sized heatproof bowl, combine all ingredients. Set bowl over a saucepan filled with 1 inch of simmering water to create a double boiler (do not let the bottom of the bowl touch the water); whisk constantly until sugar has dissolved and mixture is very warm to the touch (135ºF to 140ºF), approximately 3 minutes. Transfer mixture to the bowl of a stand mixer and whip on high speed until stiff peaks form, 10 to 15 minutes. (Depending on the humidity in your home, it may take more than 15 minutes to whip the meringue into stiff peaks; keep the mixer on high speed, exercise a little patience, and it will eventually get there.)

Fit a piping bag with a large, round pastry tip. Transfer meringue to piping bag and pipe 6 rounds (approximately 3 inches in diameter) onto prepared baking sheet. (If you don’t have a pastry bag and round tip available, you can use a spoon to evenly distribute the meringue into rounds.) Place baking sheet in oven and turn the oven off. Let meringues dehydrate, 60 minutes, and then allow to cool completely in the oven.

| Preparation – Vanilla Bean Whipped Cream | In a bowl, combine all ingredients. Using a hand-held mixer, beat mixture until it forms medium peaks.

| To Serve | Place each round of meringue in a bowl and top with a mound of vanilla bean whipped cream, cherries, sliced peaches or nectarines and raspberries. Serve immediately.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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