Berry Pavlova

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Berry Pavlova

This Pavlova has a gorgeous meringue, with a marshmallow-like center, topped with luscious Oregon berries and fresh whipped cream. It’s beautiful, gluten-free, easy to prepare and perfect for a summer gathering. The meringue can be made a day in advance and held at room temperature until ready to top and serve.

Serves: 6-8
Difficulty: Easy
Prep time: 15 minutes
Cook time: 2 hours


For pavlova
6 egg whites, room temp (no yolk, or meringue will not set)
1½ c fine (Baker’s) sugar
2 t vanilla extract
1½ t corn starch
1 t cream of tartar

For berry topping
1 c strawberry preserves
1 c mixed berries
2 T water

2 pints mixed Oregon berries (strawberries, blueberries, raspberries, blackberries, etc.)
2 c whipped cream, sweetened


For pavlova
Preheat oven to 350°. Line a baking sheet with parchment paper. In stand mixer with whisk, beat egg whites on medium-high speed to form soft peaks, approx. 5 min. Add sugar slowly over the course of 1 min, then turn to high speed for 2 min more. Add vanilla, mixing on high speed 3-5 min until sugar is dissolved and meringue is very stiff and glossy. Add corn starch and cream of tartar, blending very briefly. Pour out onto parchment-lined sheet pan, shaping gently into an approx. 8-inch circle. Pull edges up slightly with back of a spoon or spatula, and add a few peaks around top, leaving a slight dip in center for topping later. Place meringue in oven and reduce heat to 200°. Bake until pavlova is firmly set, 1½ hours. Turn oven off and let meringue cool in oven at least one hour more, until dry to the touch. Remove from oven and cool to room temp. Store in airtight container if serving later. To serve, top with Berry Topping (see below), fresh whipped cream and fresh berries.

For berry topping
Combine all ingredients in saucepan on stovetop over medium-high heat until bubbling. Remove from heat and let cool to room temp before topping pavlova.