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Pavlovas with Summer Berry Sauce

Photo: Thomas J. Story
Total time 1 hr
Yield Makes 8 (serving size: 1 pavlova, with 1/4 cup sauce)
This recipe comes from Tractor Gibsey Beckett, whose mother made it while living in Australia—where pavlova is considered a national treasure.


  • 3 egg whites, at room temperature
  • 3/4 teaspoon cornstarch
  • 3/4 cup sugar plus 1 tbsp.
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • 6 cups berries (such as blueberries, raspberries, olallieberries, and sliced strawberries)
  • 1 cup whipping cream

Nutrition Information

  • calories 241
  • caloriesfromfat 43 %
  • protein 2.9 g
  • fat 12 g
  • satfat 6.9 g
  • carbohydrate 34 g
  • fiber 3.7 g
  • sodium 33 mg
  • cholesterol 41 mg

How to Make It

  1. Preheat oven to 250°. Using an electric mixer, beat egg whites with cornstarch on medium speed until very foamy. Sprinkle in 3/4 cup sugar, about 1 tbsp. at a time, while beating; beat until meringue holds stiff, shiny peaks, about 15 minutes. Add vanilla and vinegar and beat 30 seconds more.

  2. Line 2 baking sheets with waxed paper. Using a large spoon, drop meringue onto paper in 8 equal dollops 2 in. apart. Press back of spoon into dollops to make shallow bowls about 3 in. wide.

  3. Bake meringues until a pale golden crust has formed (surface shouldn't be sticky), 40 to 50 minutes. Let cool 5 minutes, then transfer from waxed paper to a rack; cool 5 to 10 minutes more.

  4. Put berries in a small saucepan with remaining 1 tbsp. sugar and bring to a simmer over medium heat, uncovered. Simmer, stirring gently every now and then, until berries begin to break down, 5 to 10 minutes. Let cool.

  5. Whip cream. Top each cooled meringue with cream and berries, dividing evenly.

Cook's Notes

Make ahead: Pavlovas, up to 1 week airtight at room temperature; sauce, up to 1 day, chilled.