heavenly pavlova dessert

heavenly pavlova dessert

I was first served this heavenly Pavlova dessert when I was sailing in Bermuda. The cook was from New Zealand, and I learned that this is New Zealand’s national dessert named after the Russian ballerina, Anna Pavlova. Very few refuse this dessert offering, which is gluten-free, feather light and beautiful to behold. To have success with the meringue base, it is important to have clean utensils and separate your room temperature eggs without shell remnants. Carefully follow the recipe directions, you will have a show stopper.

heavenly pavlova dessert

Print Recipe
Serves: 4 Cooking Time: 1 hour 15 minutes


  • 4 large egg whites at room temperature
  • 1 cup of Castor sugar or super fine sugar
  • 1 teaspoon of white vinegar
  • ½ tablespoon cornstarch
  • 1 teaspoon pure vanilla extract, hold ½ teaspoon for whipped cream
  • 1 pint heavy cream, whipped
  • 2 cups fresh berries, cleaned and sliced



Preheat the oven to 275° and place the rack in middle of the oven. Line a baking tray with parchment and draw a 7-inch circle on the parchment. Set aside.


In a clean, medium-sized bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.


Gently sprinkle the sugar into the egg whites, one tablespoon at a time. Continuously beat the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.


Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.


Spread the meringue in the circle on the parchment to make a circular base. Create a well in the center of your circle to hold the filling.


Bake the meringue for about one hour and 15 minutes. It should be slightly brown.


Turn the oven off and let the meringue cool completely for two hours before removing.


Meanwhile, prepare the fruit by washing and slicing.


Whip the cream with the vanilla extract until it forms peaks.


Just before serving, remove the meringue from the parchment paper and set on a serving plate.


Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.


Sprinkle a bit of powdered sugar over the prepared dessert. Serve at the table.


You could substitute coconut cream for heavy cream for a non-dairy version of this dessert. Another variation is to create individual portions by dividing the meringue on the baking sheet, covering 3” circles drawn on the parchment paper.

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