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Berry Pavlova (aka Giant Meringue)

SERVES: 6 PREP: 20 minutes TOTAL TIME: 2 hours (including pavlova cooling time)
Berry Pavlova (aka Giant Meringue)

Berry Pavlova (aka Giant Meringue)

SERVES: 6 PREP: 20 minutes TOTAL TIME: 2 hours (including pavlova cooling time)

This light 'n' airy dessert is chewy, crispy, and a little marshmallow-y.

A pavlova is a lovely, light dessert that has the perfect amount of sweetness. The giant meringue is almost too pretty to eat, and is crispy on the outside with a chewy, marshmallow-y center. Fresh whipped cream sinks into all the cracks of the pavlova before it's decorated with fresh, juicy berries. I know from that description it sounds like a chore to make, but I swear it's really easy—it just requires patience while you wait for it to rest in and out of the oven to ensure it has that signature texture. Also, don't attempt to slice it like a cake into perfect, uniform portions. This is meant to break into pieces, cracking the shell of the meringue and scooping up the soft center, whipped cream, and berries in every bite. It's ideal for an easy-yet-impressive Easter dinner or as a lighter dessert to end warm-weather meals.

For the pavlova:

  • cup sugar

  • 2 teaspoons cornstarch

  • 2 large egg whites, at room temperature

  • ½ teaspoon lemon juice or vinegar

  • 1 pinch of salt

For the cream and topping:

  • 2 cups mixed fresh berries (strawberries sliced, if using)

  • 3 tablespoons sugar

  • 1 teaspoon finely grated lemon zest  

  • 1 cup heavy cream

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