With so much freshly picked fruit at our fingertips this summer, we want to make sure we are savoring every berry and bite! Inspired by our berry basket “Let’s go berry picking” print, we wanted to make a delicious seasonal dessert! What could be more perfect for the summertime than a fresh pavlova topped with strawberries, blueberries, and raspberries?
We used the Barefoot Contessa‘s recipe for the pavlova itself. Knowing that this dessert can be a little difficult and temperamental to make, we knew it was important to read the instructions carefully and slowly! Get comfortable with the steps before you take action – we double-checked each step before we wrote it down in our Keepsake Kitchen Diary.
While the meringue whipped together easily, it took two tries to bake the pavlova correctly! Individual ovens will vary, so I recommended setting your oven to 250 degrees and start checking the meringue after an hour in the oven. Once the outside has hardened and looks slightly golden, shut off the oven. Let the pavlova rest for one hour before assembling the rest.
Once cooled, I used fresh lemon curd and whipped cream to top the meringue.
Next, I mixed blueberries, strawberries, and raspberries with the juice of half a lemon and sugar to create a nice fruit topping!
Honestly, all that fruit piled on top of the pavlova makes this dessert so rustic and beautiful!
The juice of the fruit starts to drip down the sides and mix with the lemon curd and whipped cream. Dig in with a serrated knife and serve immediately!
This recipe was so delicious, I immediately wrote it down in my Keepsake Kitchen Diary! Give the recipe a try and impress your friends with such a stunning, light, summertime dessert!
Ina Garten’s Pavlova Recipe:
4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Preheat the oven to 250 degrees F.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won’t get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 hour, or longer if the meringue is not cooked through. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
Top with lemon curd, freshly whipped cream, and macerated strawberries, blueberries, and raspberries.