What’s better than one layer of crisp meringue, heavenly whipped cream + fresh berries? The answer: THREE! Move over cakes and trifles, there’s a new layered dessert in town: the tiered pavlova! This sky-high beauty is a refreshingly light dessert perfect to dish out at summer gatherings. Just imagine this dainty delicacy as the centerpiece on your picnic table — those bright pops of fresh strawberries and raspberries on the so-white discs of meringue are sure to impress.
– 4 egg whites
– 1 cup granulated sugar
– pinch salt
– pinch cream of tartar
– 1 tsp vanilla extract
For Whipped Cream
– 2 cups heavy whipping cream
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1 cup raspberries
– 1 1/2 cups slices strawberries
1. Preheat oven to 275 degrees.
2. Trace three circles in various sizes on a piece of parchment cut to fit on a baking sheet. Flip upside down and set aside.
3. Place egg whites in the bowl of an electric mixer to get your meringue started. Beat on medium-high with a whisk attachment until the egg whites start to foam.
4. Add in the sugar and turn the mixer up to high speed. Beat for about seven minutes until thick.
5. Once the mixture starts to thicken, add in the salt and cream of tartar. During the last minute of mixing, add in the vanilla and whip until stiff glossy peaks form.
6. Use a rubber spatula to distribute meringue into the circles drawn on the parchment paper. Then, carefully smooth out mounds of meringue into disks to fit the pre-drawn circles. Use a small off-set spatula to control the meringue.
7. Use the back of a large spoon to slightly hollow out the disks to create shallow bowl-like shapes.
8. Bake in a pre-heated oven until meringue is crispy and dry on the outside and easily lifts from the parchment paper — about 1 hour and 20 minutes.
9. Turn the oven off, prop the door open with a wooden spoon and let meringues cool in the oven for about 30 minutes. Once cool, prepare the fillings.
10. Wash and completely dry the fruit. Slice the strawberries.
11. Beat together the heavy cream, sugar and vanilla with an electric mixer or whisk until medium soft peaks.
12. Place the largest meringue on a serving platter or plate.
13. Scoop a large dollop of cream and place it on top of the meringue. Spread with an off-set spatula. Cover whipped cream with a layer of fruit.
14. Repeat with the remaining layers.
15. Serve fairly soon after preparing.
No cake pans necessary! Instead, you can use bowls to trace three circles of varying sizes on a piece of parchment paper with a pencil — try them in approximately 6 inch, 5 inch and 4 inch circles. When spreading your meringue in the circles, use an off-set spatula to keep them nice and round.
When your meringues are done and chillin’, make the fillin’. Chop those fresh berries and whip up that cream!
Once the meringue has fully cooled, place the biggest disc on a platter or cake stand and make sure the rest of the ingredients are at the ready: It’s time to assemble this show-stopper!
Place a large dollop of whipped cream on the meringue, cover that with berries (ohh, so pretty already!) and repeat. So much easier than icing a cake, right?
Voilà! The gorgeous creation that will wow at every summer gathering. Seriously, you can rework this tiered pavlova in so many ways, the dessert options are near limitless! Fold chocolate shavings or nuts into your meringue before baking; flavor up your whipped cream with almond extract, Kahlua or cinnamon; and top with whatever seasonal fruit your heart desires: fresh figs and honey, blackberries or mangoes, kiwi and coconut flakes for a tropical twist! Just remember to snap a pic of this fresh-faced delight before you slice it on up!
What desserts are you gonna crank out this summer? What recipes are your go-tos for easy entertaining? Tell us in the comments below.