Desserts Recipes

Patriotic Pavlova Dessert


Pavlova has become one of my favorite desserts. It isn’t something I have had a lot of, nor do I make it a lot, but I’m really not sure why! I have made it twice now, and loved it both times! Pavlova is kind of a meringue type dessert, and I thought it would be a challenge to make, when in fact, it’s quite easy! You can top it with different fruit each time, for a variety. This particular treat I made last night looked more like a Patriotic Pavlova Dessert. It’s all about the fruit and patterns you make. 😉 Unfortunately my camera had a water spot on it, and I didn’t know it, so my final photo isn’t great.

Patriotic Pavlova Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 4 large egg whites
  • 1 cup granulated sugar
  • ½ tsp pure vanilla extract
  • 1 tsp white vinegar
  • ½ Tbs cornstarch
  • fresh fruit for topping
  • Topping Option 1:
  • 8 oz cream cheese
  • 4 Tbs powdered sugar (or more, to taste)
  • Topping Option 2:
  • 1 cup heavy whipping cream
  • 1½ Tbs granulated sugar
  • ½ tsp pure vanilla extract
  1. Preheat oven to 250°, and line a baking sheet with parchment paper.
  2. On the parchment, draw a circle about 7" in diameter. I use the wide part of my kitchen aid mixing bowl.
  3. Turn the parchment over so the circle is on the underneath side, but you can still see it through the paper.
  4. In a mixing bowl, mix the egg whites with an electric mixer, until soft peaks form.
  5. Start adding the sugar, 1 Tbs at a time, until all sugar is combined and dissolved. You can test the meringue by rubbing a little between two fingers, to make sure you don't feel any of the gritty sugar. If you can, then keep mixing until you don't.
  6. Mix in the ½ tsp of vanilla.
  7. Turn off the electric mixer and sprinkle the vinegar and cornstarch over the egg white mixture. Fold in until combined, with a rubber spatula.
  8. Spread the mixture onto the parchment paper, keeping it inside of your drawn circle. Try to have the edges slightly raised above the center.
  9. Bake for about 1 hour, or until the outside is dry.
  10. Turn the oven off and leave the pavlova in the oven, with the door propped oven, until completely cooled. It doesn't take as long as you might think.
  11. Don't be alarmed if it cracks easily, as this is normal.
  12. Now you can frost gently with the whipped cream or cream cheese topping.
  13. If using the cream cheese icing, combine cream cheese with powdered sugar and mix well. Then carefully frost the pavlova by starting at the center and working your way out.
  14. If using the whipped cream, whip the whipping cream until soft peaks form. Add sugar and vanilla and spread carefully onto the pavlova by starting at the center.
  15. Top with fruit of your choice and serve immediately.


About the author

Emily Buys

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