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This easy summer pavlova is a delicious and simple meringue-based showstopper of a dessert, that is topped with Chantilly cream (aka sweetened whipped cream). Plus it can be topped with any type seasonal that you love. This pavlova is made using the Swiss meringue method making it a fool proof recipe that never fails.
This easy summer pavlova is a must make for any summer gathering. It perfect to prepare ahead of time so it only needs to be assemble right before serving. To achieve a beautiful pavlova with no crack and fluffy marshmallow interior it is baked low and slow.
For more recipes, try Baked Strawberry Meringue Nests, Raspberry Almond Cake and Strawberry Crumble Cake.
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WHY THIS RECIPE WORKS
- Easy to make: The pavlova is super easy to make as it uses the Swiss meringue method. It the perfect make ahead dessert.
- Chantilly Cream: The pavlova is topped with a delicious Chantilly cream.
- Fruit: Use any seasonal fruit that you love like strawberry and kiwi.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Egg whites: Use fresh or pasteurised egg whites straight from the fridge.
- Granulated sugar: The granulated sugar is used to make the meringue.
- Heavy Cream: The heavy cream is to make the Chantilly cream
- Powdered sugar: The powdered sugar help with sweetening the heavy cream.
- Vanilla paste: For delicious vanilla flavor vanilla paste is added to the Chantilly cream.
- Seasonal fruit: Use any type of seasonal fruit that you'll like to top the pavlova with such as strawberries, kiwi, blueberries, blackberries etc.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Easy Summer Pavlova. This recipe needs an electric mixer.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 90ºC/ 195ºF fan oven. Prepare a baking sheet with parchment paper.
STEP 1: Add the egg whites and granulated sugar to a heat safe bowl. With the whisk for your stand mixer or electric hand mixer, whisk it together until combined. Then place the bowl over a pan of simmering water, making sure the water does not touch the bowl, to make a double boiler.
STEP 2: Continue to stir the mixture constantly until the sugar is completely dissolved and melted together with the egg whites.
STEP 3: Take it off the heat and immediately mix on the highest speed. Whip for 4-6 minutes or the meringue forms stiff peaks. Add the meringue to a piping bag fitted with a large round piping that's about 1,5-2 cm/ 0.5-0.7 inches.
STEP 4: Pip large dollops on the parchment paper, along the drawn circle. Continue the same way all around the circle. Do the same again on top of the first row. Finally fill the middle by piping a circle. It should be on level with the middle of the upper row of dollops.
STEP 5: Bake for 2 hours. When it is finished baking, turn off the oven and leave it in the oven until the oven is completely cold. Takes about 1-2 hours.
STEP 6: For the Chantilly cream, whisk all the ingredients together until the whipped cream forms stiff peaks. Add it on top of the pavlova and top it with washed cut up fruit. Enjoy immediately.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
If the pavlova weeps the sugar granules did not fully dissolved in the meringue process, over the double boiler. The pavlova will start weeping when it’s cooling down. It doesn’t affect the taste and it can still be used.
Yes, make the pavlova the day before and store it in a dry environment such as the oven until ready to be served.
You can use any type of fruit you love. I suggest using seasonal fruit for most amount of flavor. You can use e.g. blueberries, raspberries, cherries, mango, blackberries, pineapple etc.
STORAGE
When the pavlova is assembled it should be enjoyed immediately. If the pavlova (without toppings) is made the day before, store it in a dry environment such as the oven until ready to be served. The pavlova (without the toppings) can be stored for 2 days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Easy Summer Pavlova
Equipment
Ingredients
PAVLOVA
- 160 g egg whites fresh or pasteurised
- 320 g granulated sugar
CHANTILLY CREAM
- 250 ml heavy cream
- 2 tablespoon powdered sugar
- 1 tsp vanilla paste
DECORATION
- 250 g fresh strawberries or any type of season fruit you would like to top it with
- 2-3 kiwis or any type of season fruit you would like to top it with
- Mint leaves optional
Instructions
PAVLOVA
- Preheat the oven to 90ºC/195ºF fan oven. Prep a large baking sheet with parchment paper. Flip the parchment paper upside down and draw a 25 cm/10-inch circle. Flip it back so the pen is on the bottom side. When the meringue has been made add a dot in each corner, and place the baking paper on top, to make sure the paper sits completely flat on the baking sheet.
- Add the egg whites and granulated sugar to a heat safe bowl (I use my metal bowl from my stand mixer). With the whisk for your stand mixer or electric hand mixer, whisk it together until combined. Then place the bowl over a pan of simmering water, making sure the water does not touch the bowl, to make a double boiler.160 g egg whites, 320 g granulated sugar
- Continue to stir the mixture constantly until the sugar is completely dissolved and melted together with the egg whites. To check this, lift a tiny bit of the mixture out of the bowl and feel it between your fingers, without burning yourself. Once you can’t feel any sugar granules it’s ready for the mixer.
- Take it off the heat and immediately mix on the highest speed. Whip for 4-6 minutes or until the meringue forms stiff peaks.
- Add the meringue to a piping bag fitted with a large round piping tip that's about 1,5-2 cm/ 0.5-0.7 inches. If you don't have a piping tip, just cut of the end the piping bag to the same width.
- Pip large dollops on the parchment paper, along the drawn circle. To pipe the dollops, hold the piping bag in a 45 degree angle by the drawn line. Pipe the dollop and pull the piping bag inwards. Continue the same way all around the circle. Do the same again on top of the first row. Finally fill the middle by piping in a circle. It should be on level with the middle of the upper row of dollops. (See video and photos further up in the blogpost)
- Bake for 2 hours. When it is finished baking, turn off the oven and leave it in the oven until the oven is cold. Takes about 1-2 hours. It is ready to be served. If made ahead it should be stored in a dry environment such as the oven until ready to be served.
CHANTILLY CREAM
- Whisk all the ingredients together until the whipped cream forms stiff peaks.250 ml heavy cream, 2 tablespoon powdered sugar, 1 teaspoon vanilla paste
ASSEMBLING
- Place the pavlova on a serving dish. Add the Chantilly cream on the pavlova. Peel the kiwi and wash the fresh strawberries. Cut both into smaller pieces and place them on top of the Chantilly cream. Optionally also decorate with fresh mint leaves. Enjoy immediately250 g fresh strawberries, 2-3 kiwis, Mint leaves
Laura
Amazing it was my first pavlova and it turned out great!!!!!!😊😊😊😊😊
Julie Marie
I'm so so happy to hear that 🙂