Pavlova with Raspberry Swirls

Sweet whipped pavlova mixed with seasonal berries makes for the perfect light and cooling summer treat.


  • Berry swirl:
  • 6 ounces fresh raspberries
  • 1 tablespoon superfine sugar
  • Pavlova:
  • 6 egg whites
  • 1 cup superfine sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 teaspoon cream of tartar
  • Whipped cream:
  • 3/4 cup heavy cream
  • 1 tablespoon superfine sugar
  • 1/4 teaspoon pure vanilla extract
  • Toppings:
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries
  • 1 cup fresh blackberries


  1. Heat oven to 180 degrees F. Line a sheet pan with parchment paper. With a pencil, trace a 9-inch circle using a plate as a guide. Flip parchment over.
  2. Into a food processor, add berries and sugar. Blend until smooth. Using a fine mesh sieve, strain into a bowl. Discard seeds and reserve berry puree.
  3. Into the bowl of a stand mixer, add egg whites and beat until soft and foamy. Slowly add the sugar a tablespoon at a time until the mixture is thick and glossy with firm peaks. Add the vanilla and mix until incorporated, then add the cream of tartar and mix until thick.
  4. Spoon a layer of the meringue onto the parchment into the middle of the circle. Drizzle with some raspberry sauce and swirl it into the meringue. Pile another layer of meringue on top and form a slight dip in the center. Gently drizzle a few tablespoons of the raspberry puree around the top of the pavlova. Use a toothpick to create swirls. Don't over-work or you'll deflate the pavlova.
  5. Bake for 1 1/2 hours. Turn off oven and keep the door closed. Cool for 1 hour. It should be crisp on the outside yet still soft on the inside. Cool completely before removing.
  6. In a medium bowl, whip the cream with a hand mixer until thick, then add the sugar and vanilla. Beat until soft peaks appear.
  7. Spoon the whipped cream on the top of the pavlova, drizzle with berry sauce, and pile high with fresh berries.