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Pavlova with Red Berry Sauce

In case you needed another reason to fall in love with meringue all over again, insert Pavlova. A crisp meringue shell with a marshmallowy center, topped with creamy whipped topping, and red berries is simply divine. This iconic Australian dessert relies on whipped eggs, for its light and airy texture. One bite of this dessert will have you floating on cloud nine.


8 servings

Total Time

40 minutes + baking & cooling

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Test Kitchen Tips

Meringue can be tricky to bake. Make sure to use and check the oven’s temperature with an oven-safe thermometer.

For a softer, more marshmallowy center, bake meringue 2 hours. Or, if you prefer a more crisp Pavlova, bake 2¼ hours.


Preheat oven to 200° with rack in bottom third. Line baking sheet with parchment and trace a 7-inch circle; flip parchment over.

For the meringue, beat egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment on medium-low speed until fluffy and whisk leaves a distinct trail, 56 minutes. With mixer on medium speed, gradually add sugar, 1 Tbsp. at a time, until all is added. Scrape down sides of bowl. Increase speed to mediumhigh and beat whites until thick, glossy, and stiff peaks form, 57 minutes more. (You should feel no grains of sugar if you rub a bit of meringue between your fingers.)

Meanwhile, whisk together cornstarch, vanilla bean paste, and vinegar until smooth.

Add cornstarch mixture to meringue; beat on medium-high until incorporated. (Run a spatula around the sides of mixer to ensure everything is combined.)

Scoop meringue into center of traced circle on prepared baking sheet. Spread meringue to edges of traced circle and form a well in the center.

Bake meringue until exterior is dry and crisp, 2–2¼ hours. Shut off the oven, and let meringue cool completely inside, about 1 hour, or up to overnight.

For the berry sauce, purée 5½ oz. strawberries (about 1¼ cups) and 6 oz. raspberries in a food processor; strain through a fine-mesh sieve, pressing solids to extract as much juice as possible. Discard solids.

Heat berry juices and sugar in a saucepan over medium until reduced to 1 cup, 79 minutes. Stir in lemon juice and crème de cassis; cool completely.

Combine remaining strawberries, raspberries, and ¼ cup berry sauce; gently fold to coat berries.

For the whipped cream, beat cream and crème fraîche to medium peaks in a bowl with a hand mixer.

Add powdered sugar and vanilla bean paste; beat just until combined. Gently fold 4–5 Tbsp. berry sauce into whipped cream.

Top meringue with whipped cream and berry mixture. Serve remaining berry sauce on the side.


Add sugar, 1 Tbsp. at a time, and beat about 10 seconds between additions to dissolve. Blending in all the sugar takes about 3 minutes, but aids in stiff, glossy peaks.

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