Ah, good ol’ Nigella Lawson. I got this basic pavlova recipe from one of her cooking shows years ago and my family has kept it in our arsenal of top desserts ever since.

Besides being quick to make and needing few ingredients, what I love the most about this recipe is the lack of over-sweetness and the indescribable chewy-crunchy-melt-in-your-mouth texture. For anyone that hasn’t eaten pavlova before, it has a crispy outside, chewy soft inside, and it quickly dissolves on your tongue. Basically, imagine a marshmallow, a meringue cookie, and cotton candy all rolled into one. Divine.

And with the edition of whipped cream and mixed berries, this makes a perfect red, white & blue dessert for any 4th of July celebration!

Pavlova Ingredients:
4 egg whites
1 C sugar
2 tsp cornstarch
1 tso vanilla extract
1 tsp white vinegar

Preheat oven to 300 F and line a cookie sheet with parchment paper. I like to use an 8″ or 9″ cake pan and pencil to trace a simple round outline as a guide for pouring the meringue.

In a large (and very clean) mixing bowl, whip egg whites until you have firm peaks. Slowly add the sugar while continuing to beat until stiff peaks form. Now mix in the cornstarch, vanilla, and vinegar.

Pour mixture into the center of the circle and gently spread with a spatula until it’s 1″ or 2″ short of reaching the line (it will spread out more while baking).

Bake for 1 hour in a preheated oven then turn off the heat and leave in the oven until it has cooled.

As you can see, it flattened out and got quite a bit larger.

Also, before baking, don’t forget to spread down any little peaks like the one I accidentally left on.

It will not bode well when flipping over onto a cake plate. If you need to, just press down lightly to level out 😉

Look at that texture! It’s prefect.

Whipped Cream Ingredients:
1 C heavy whipping cream
2-3 TBS sifted powdered sugar
1/2 tsp vanilla extract

Simply whip ingredients together until thickened.

Top pavlova with whipped cream, strawberries, blackberries/raspberries, and blueberries!

(If not serving a crowd, leave pavlova plain and just add toppings to each slice as it is served. This way any leftovers won’t get soggy 🙂

Hope you’re able to give this recipe a try sometime!