Summer Pavlova

Summer Pavlova

This summer pavlova is made with fresh, juicy peaches, apricots, and blackberries. It’s gluten free and is the perfect dessert to enjoy for a light summer treat. It’s crisp on the outside and has a chewy, marshmallow centre that’s full of juicy fruits.


Units Scale


  • 4 large egg whites, at room temperature
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon white-wine vinegar
  • 1/2 cup superfine sugar
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract


  • 4 large peaches, peeled and sliced
  • 6 fresh apricots, sliced
  • 2 Tablespoons sugar
  • 1/2 cup blackberries
  • 1 1/2 cups whipping cream
  • 1 tablespoon powdered sugar


  1. Preheat oven (convection setting) to 235˚F degrees. Line a baking sheet with parchment paper and set aside.
  2. Using the whisk attachment on your mixer, beat egg whites, cornstarch, salt, and vinegar together on medium speed until foamy. Gradually add superfine sugar while the mixer is running. Raise the speed to high and beat until stiff peaks form, approx. 5 minutes. Reduce the speed to medium and slowly add the powdered sugar. Raise the speed and continue to beat until glossy and very stiff peaks form. Beat in vanilla.
  3. Using a spatula, drop the mixture into the middle of the baking pan. Next, shape the mixture into a circle with the centre hollowed out, like a bowl. Use an offset spatula or a bread knife to shape into any desired design.
  4. Place in the oven and bake for approx. 2 hours or until crisp on the outside, making sure not to open the oven door during baking. Turn off the oven and let the pavlova cool down (slowly) inside the oven. You can also leave it overnight in the oven to cool.
  5. When you’re ready to serve the pavlova make your filling (if you fill your pavlova too soon, it will become soggy and fall apart).


  1. In a small bowl add peeled and sliced peaches and apricots. Add 2 tablespoons of sugar and let sit to bring out the juices.
  2. Meanwhile, whip your whipping cream. Add cream and powdered sugar together and whip until soft peaks form.


  1. Remove the pavlova and place onto a serving tray (once you fill your pavlova it will become difficult to move around).
  2. Fill the centre of the pavlova with the whipping cream.
  3. Scoop out the peaches and apricots and place them on top of the cream, pour the juices all over the top and let it run down the sides.
  4. Top with fresh blackberries.


It’s best to cut a pavlova with a serrated knife, like a large bread knife.

Best enjoyed the day of.

You can store an ‘unfilled’ naked baked pavlova for up to a week in a dry dark place. Cover loosely with foil or in a tin. Never store in an airtight container as moisture will make the pavlova weep and go bad.

A pavlova is best made a day or two ahead as this will give it time to dry out properly and come down in temperature.


Keywords: Gluten Free, Summer Dessert, Pavlova, Meringue