Red White and Blue Berry Pavlova

Happy 4th of July!  I hope you have a wonderful holiday weekend and can get some time off from your busy life to get together with family and friends.  To help you celebrate, here’s a tried and true dessert, Red White and Blue Berry Pavlova.

What is a Pavlova?

A pavlova is a meringue based dessert filled with sweetened whip cream and topped with berries or fruit.  Pavlova’s are often associated with either Australia or New Zealand.  They date back to the 1920s or 30s.  They are thought to have been named in honor of a Russian ballerina from around the turn of the century – Anna Pavlova.

 

Berry Pavlova is a Fun and Special Dessert

This recipe makes a great addition to the menu for a 4th of July gathering or other summer celebrations.  The meringues and whip cream filling create a background of white and the combination of strawberries, raspberries and blueberries combine into a red white and blue color scheme perfect for a festive holiday. This dessert is a fun and special way to celebrate Independence Day.

Cooking Tip for Making Meringues

Make sure the temperature in your kitchen is cool if you are making meringues.  If it is too hot, the meringues will be difficult to make and may end up sticky, instead of dry and light. Stop by the shop if you want to purchase the ramekins or other ingredients to make this recipe.

Barbara Spalding RDN Culinary Dietitian

Hi, I am

Barbara Spalding MS, RDN, Culinary Dietitian

As a dietitian and world traveler, I love bold flavors — in food and in life. 14 years ago, I fell down the rabbit hole into Breast Cancer Wonderland. Since then, I’ve learned to cook differently while savoring the pleasures of food and companionship. I’ve built a resilient new life and a bold new kitchen. Let me show you the flavors of the world.
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Print Recipe
Red White and Blue Berry Pavlova
berry pavlova with mint
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Course
Course Dessert
Cuisine
Cuisine American
Prep Time
30 minutes
Prep Time 30 minutes
Cook Time
1 1/4 hours
Cook Time 1 1/4 hours
Servings
Pavlovas
Servings
Pavlovas
Ingredients
Course
Course Dessert
Cuisine
Cuisine American
Prep Time
30 minutes
Prep Time 30 minutes
Cook Time
1 1/4 hours
Cook Time 1 1/4 hours
Servings
Pavlovas
Servings
Pavlovas
Ingredients
berry pavlova with mint
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 220 degrees F.
  2. Line baking sheet with parchment paper.
  3.  Mix cornstarch with 3/4 cup sugar and set aside.
  4. Place eggwhites in mixer with balloon whisk.
    balloon whisk
  5. Beat on high until foamy and approximately doubled in size.
    foamy egg whites
  6. Add lemon juice in 2 parts and continue to beat. Slowly add cornstarch sugar mixture to egg whites and continue to beat until stiff peaks form.
    stiff peaks whisk
  7. Drop large spoonfuls (approximately 3 Tbsp. each) onto parchment lined pan. I like to use a scoop so that the meringues will all be the same size.
    egg white scoops
  8. Use the back of a teaspoon dipped in water to smooth out the meringues and create a slight indent in the middle of each one.
    spread egg whites
  9. Bake at 215 - 220 degrees F for approximately 1 1/4 hours. Do not overbake, but the meringues should be dry to to touch when finished.
  10. Cool on a wire cooling rack in a cool part of the kitchen. Meringues can get sticky quickly if the kitchen is too hot.
    meringues cooling on wire rack
  11. If you are making the meringues in advance,  place in an airtight container with parchment paper separating the layers. Store in a cool spot of your kitchen, do not refrigerate.
  12. Approximately 2-3 hours before serving: Place heavy cream in mixer and whip with a balloon whisk. Add 1 tsp. sugar and 1 tsp. vanilla.  
  13. Rinse and prepare berries, remove stems from strawberries and chop into quarters or smaller if they are large. Mix all berries in a bowl and refrigerate for later.
  14. Top each meringue with 2 Tbsp. of the sweetened whip cream in the middle of each disc.
    cream on top
  15. Cover lightly with plastic wrap and refrigerate for 2-3 hours.
  16. Just prior to serving (can be done before guests arrive), place approximately 2 Tbsp. of berry mixture on top of each meringue.
  17. Add extra fruit to plate if desired.  Top each pavlova with a mint leaf for garnish.
  18. Refrigerate, uncovered, until serving.  Do not let the pavlovas sit out in the heat, they will become sticky and hard to manage.
    berry pavlova with mint
Recipe Notes

Nutrition Information per serving (1 pavlova): 140 calories; 8 grams fat; 5 grams saturated fat; 0 grams transfat; 30 mg cholesterol;  20 mg sodium;   17 grams carbohydrate;  2 grams dietary fiber;  2 grams protein (values are approximate).

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