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Fluffy and delicious Pavlova is topped with raspberry curd, fresh whipped cream, and loads of summer berries.

Summer Berry Pavlova

Print Recipe
This fluffy Summer Berry Pavlova using the swiss meringue method for a relatively fool-proof method! Topped with raspberry curd, whipped cream, and berries.
Course Baking
Cuisine Australian, New Zealand
Keyword cherries, fresh raspberries, gluten free, heavy cream, meringue, pavlova, raspberry curd, swiss meringue, whipped cream
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 10 servings

Equipment

  • Stand mixer

Ingredients

Summer Berry Pavlova

  • 13 oz (370g) White Sugar
  • 7.4 oz (210g) Egg Whites (fresh eggs whites, not the carton ones)
  • 2 tsp White Vinegar
  • 2 tsp Cornstarch
  • 1 tsp Vanilla

Raspberry Curd

  • 5 tbsp Unsalted Butter, room temperature
  • 7 oz Raspberries
  • 3 Large Egg Yolks
  • 1/2 Cup White Sugar
  • 1 ½ tsp Fresh Lemon Juice

Topping

  • 2 cups Heavy Cream
  • 1/4 cup Confectioners Sugar
  • 2 Pounds Assorted Berries or Fruit, such as strawberries, raspberries, cherries, etc.

Instructions

Summer Berry Pavlova

  • Preheat oven to 330°F. Prepare a large baking sheet with parchment. Draw an 8” circle on the center of the parchment.
  • Add egg whites and sugar to the bowl of your stand mixer, and whisk together. Place the bowl over top of a simmering pot of water (bain-marie), ensuring a tight seal and ensuring that the bottom of the stand mixer is not actually touching the water.
  • Continuously whisk the mixture while it heats up over the bain-marie, heat the mixture until it reaches 165°F - 170°F (74°C - 77°C). When temperature is achieved, remove the bowl from the simmering water pot and place onto your stand mixer. Beat the mixture on high, using the whisk attachment, for 4-5 minutes or until very stiff, glossy peaks are achieved.
  • Turn the stand mixer off, and add in the cornstarch, vinegar, and vanilla to the meringue. Turn the stand mixer back on high for 10 seconds to mix everything together.
  • Place a small amount of meringue onto each of the corners of the parchment paper to secure it to the baking sheet. Place meringue in center of parchment. Using the circle as a guide, spread and smooth meringue with a spatula from center outward, creating an 8” disk that is slightly higher around edges. The final disk should be about 2-3” high with ¼” depression in center.
  • Place the pavlova into the oven, then immediately turn the oven down to 220°F. Bake for 2 hours. After 2 hours, turn off the oven (do not open oven) and allow the pavlova to cool in the oven for at least 4 hours, or preferably overnight.

Raspberry Curd

  • In a medium sauce pan over medium heat, melt butter. Add the raspberries and sugar to the sauce pan and whisk to combine. Then add in the egg yolks and whisk again to combine.
  • While constantly whisking, allow the mixture to simmer until it thickens up – about 8-10 minutes. Remove the raspberry curd from the heat and pour over a fine mesh sieve to strain out the raspberry seeds.
  • Stir the lemon juice into the strained curd, then allow the curd to come to room temperature. The raspberry curd can be stored in the fridge for 1-2 weeks.

Topping

  • Add heavy cream and confectioners sugar to a large bowl and beat until stiff peaks have formed.
  • Prep the fruit by slicing any large fruit up, removing any leaves, stems, or pits.
  • Top cooled pavlova with whipped cream, raspberry curd, and prepared fruit.