Star-Spangled Mixed Berry Pavlova

Mixed Berry Pavlova

Recipe by Olivia Colt



This red, white and blue simple dessert recipe will be the hit at all your summer gatherings. 

Summertime is all about outdoor entertaining. No one wants to spend all day in the kitchen, but everyone wants to eat great food. The key to throwing a fabulous summer soiree is making recipes that are simple to prepare, and can be made ahead of time.

Our favorite festive, summer dessert is a red, white and blue mixed berry pavlova. Not only can you prepare all the components ahead of time, but it also showcases the seasons finest fresh ingredients; something that the team here at Salt & Honey is passionate about.
Strawberries and blueberries make for a fun and patriotic 4th of July dessert, but raspberries, blackberries or cherries would work great in this recipe as well.


  • 4 large egg whites, at room temperature

  • Pinch of salt

  • 2 teaspoons cornstarch

  • 1 ¼ cups superfine or caster sugar

  • 1 teaspoons white wine vinegar or white balsamic vinegar

  • ½ teaspoon vanilla bean extract or paste

  • 2 cups cold heavy cream

  • ½ pint blueberries

  • ½ pint sliced strawberries

  • ½ pint raspberries


  • Preheat oven to 350 degrees F.
  • Line baking sheet with parchment paper and set aside.
  • In the bowl of an electric mixer with whisk attachment, beat egg whites, salt and cornstarch on medium-high speed until shiny peaks form. Add sugar one tablespoon at a time until fully incorporated. Shut off mixer and fold in vinegar and vanilla. Dump meringue onto parchment forming a circle. Make a small divet in center of pavlova to create a crater. Place baking sheet in oven on middle rack and reduce heat to 300 degrees. Bake for 45 minutes until meringue is slightly golden and the edges and top are crisp.
  • Turn the oven off and leave the oven door ajar, letting the pavlova cool completely for 1 to 2 hours. Remove from oven, transfer to serving dish or cake stand and set aside.
  • Whipped Cream
  • In a cold mixing bowl beat 2 cups of cold heavy cream on high speed until a thick and airy cream has formed. Dollop onto pavlova base leaving a slight border. Top with assorted berries and serve.


  • Can use egg whites from a carton
  • Egg whites should be at room temperature
  • The higher heat to start the meringue will make a crispier outside and a gooier marshmallow consistency inside.
  • To keep the parchment in place when baking, put a small spoonful of the meringue base onto the four corners of the baking sheet, then place the parchment on top. Press down to glue together.
  • The messier the pavlova, the cuter and more endearing it is.