Berry Pavlova for a Patriotic Treat

By Annie Tobey | June 12th, 2024

Add this red, white, and blue dessert to your summer menu

Mini Berry Pavlovas for a Patriotic Treat: This festive dessert is light yet decadent, full of fresh fruit and whipped cream.

Berry pavlova can sweeten a Fourth of July celebration or any occasion – or just an everyday non-occasion. The sweet and lightly crunchy meringue base is graced with strawberry sauce, whipped cream, and red and blue berries. You can make a pie-sized pavlova or tart-sized single-serving shells.

A pavlova is similar to a baked meringue shell, with a few small differences. Both are made with sweetened whipped egg white and sugar, whipped till forming stiff peaks. A traditional pavlova is the size of a standard pie, while meringue shells are single serving size. The most significant difference, though, is that a pavlova has a delicate, lightly crisp exterior with a soft, marshmallow-like inside, while a meringue is dry and crisp throughout.

Easy Summer Berry Pavlova

Serves 8


  • 4 large egg whites
  • 1 cup superfine sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • 1 teaspoon cornstarch
  • Lemon curd
  • 2 cups fresh berries (any combination of raspberries, blueberries, blackberries, or sliced strawberries)
  • Whipped cream


  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Place the egg whites in a clean, dry non-reactive bowl (not plastic, but metal, glass, or ceramic; residual grease can hamper the formation of the meringue). Beat on medium-high speed until soft peaks form, about 5 minutes. Add sugar gradually. Turn blender on high speed and beat until glossy stiff peaks form, about 2 minutes. Add vanilla and beat for 1 minute. (If peaks are not still very stiff, keep mixing on high speed.) Fold in cream of tartar and cornstarch.
  3. Spread the mixture into an 8- to 9-inch circle with high sides, similar to a pie shell but thicker. (See notes below for individual mini pavlovas.)
  4. Place into the heated 350-degree oven, then immediately reduce the heat to 200 degrees F. Rotate the pan if some spots are browning; otherwise, leave the oven door closed. After 90 minutes, turn the oven off but leave the pavlova inside to cool.
  5. While the pavlova is in the oven, prepare your berries as desired.
  6. Once the shell is cool, spread a thin layer of lemon curd over the inside and top with berries and whip cream. Serve immediately.

Recipe notes

  • The baked pavlova can be stored covered at room temperature for up to 2 days.
  • You can make mini pavlovas by spreading a generous dollop of meringue into a small shell (about as big around as the top of a pint glass). Reduce time in oven to 30 to 35 minutes.

Recipe compiled from experience and fine-tuned using Sally’s Baking Recipes and Image from and TribuneContent Agency, LLC.  

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