Red Berry Pavlova Tower

Southern Living
Red Berry Pavlova TowerRecipe
Photo: Iain Bagwell; Styling: Caroline M. Cunningham


Layer and fill this meringue turret up to one hour before serving for the best contrast of crunchy, chewy, and creamy textures.
Makes 10 to 12 servings


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2 cups sugar
2 tablespoons cornstarch
8 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon table salt
1/2 teaspoon almond extract
Parchment paper
Sweetened whipped cream
2 pounds assorted fresh red berries (such as sliced strawberries and raspberries)


Hands-on: 40 Minutes
Total: 4 Hours, 20 Minutes

1. Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer, using whisk attachment, 1 minute; add cream of tartar and salt, beating until blended. Add sugar mixture, 2 Tbsp. at a time, beating until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in almond extract. Reserve 1 cup meringue.

2. Gently spread enough meringue onto a parchment paper-lined baking sheet to make a 10-inch round (about 1 to 1 1/2 inches high). Repeat procedure twice on another parchment paper-lined baking sheet, making an 8-inch round and a 6-inch round. Make an indentation in center of each meringue to hold filling.

3. Spoon reserved 1 cup meringue into a large zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe meringue onto baking sheet next to 10-inch round to resemble a large chocolate kiss.

4. Bake at 225° for 1 hour and 30 minutes or until outsides have formed a crust. Turn oven off; let meringues stand in oven, with door closed, 2 to 10 hours.

5. Place 10-inch meringue on a serving plate. Fill indentation with desired amount of icing, whipped cream, and berries. Top with remaining meringue layers, icing, whipped cream, and berries. Top with kiss-shaped meringue. Serve within 1 hour.

Created date

October 2013