Easy Summer Pavlova Recipe

If you’re craving a dessert that captures the essence of sunshine and celebration, this Easy Summer Pavlova is exactly what you need. Light as a cloud, with a crisp yet marshmallow-soft meringue base, it’s topped with luxuriously whipped Chantilly cream and bursting with your favorite seasonal fruits. Whether strawberries, kiwi, or whatever the season gifts you, this pavlova brings a fresh, vibrant sweetness that’s impossible to resist. Plus, it’s made with the Swiss meringue method, which means it’s reliably smooth and stable—perfect for impressing friends and family without breaking a sweat!

Ingredients You’ll Need

This recipe calls for simple, fresh ingredients that work harmoniously to create a dessert that looks as stunning as it tastes. Every component has its role, from the silky egg whites that build the meringue’s base to the juicy fresh fruit that adds color and brightness.

• 160 g egg whites: Use fresh or pasteurized eggs for a stable, fluffy meringue foundation.
• 320 g granulated sugar: Provides the sweetness and structure crucial for that perfect crisp shell.
• 250 ml heavy cream: Rich and creamy, it whips into the perfect Chantilly cream topping.
• 2 tablespoon powdered sugar: Sweetens and stabilizes the whipped cream gently.
• 1 tsp vanilla paste: Adds a delicate, fragrant vanilla note to the cream.
• 250 g fresh strawberries: Brightens the dessert with juicy bursts of flavor and vibrant red color.
• 2-3 kiwis: Their tangy sweetness and green hue add refreshing contrast.
• Mint leaves (optional): A perfect final touch to bring freshness and a pop of green.

How to Make Easy Summer Pavlova

Step 1: Prepare the Meringue Base

Start by preheating your oven to 90ºC (195ºF) fan mode and prepare a baking sheet with parchment paper. To ensure a perfectly sized pavlova, draw a 25 cm circle on the underside of the parchment paper, then flip it over so the pen mark won’t touch your meringue. When your meringue is ready, place the paper on your baking tray, securing the corners with a dot of meringue to keep it flat.

Step 2: Create the Swiss Meringue

Combine the egg whites and granulated sugar in a heatproof bowl. Using a stand mixer whisk attachment or electric hand whisk, gently stir the mixture over simmering water to melt the sugar—just enough so you can’t feel the sugar granules between your fingers. This gentle warming gives you a shiny, smooth meringue. Once the sugar is dissolved, whip it on high until glossy stiff peaks form, which usually takes 4 to 6 minutes.

Step 3: Pipe the Meringue Shape

Fit a piping bag with a large round tip or just cut the bag’s end for a wide opening. Pipe large dollops of meringue onto the parchment paper following your drawn circle, first creating an outer ring, then layering a second row on top, and finally filling the center with a smooth circle of meringue. This structure gives your pavlova an elegant, voluminous shape that’s as beautiful as it is tasty.

Step 4: Bake and Cool Slowly

Bake your pavlova for 2 hours at the low temperature to gently dry it out without browning. After baking, turn off the oven and leave the pavlova inside to cool completely—this slow cooling prevents cracks and keeps the inside soft and marshmallowy. It’s best kept in a dry environment until you’re ready to assemble.

Step 5: Whip the Chantilly Cream

While your meringue cools, whisk together heavy cream, powdered sugar, and vanilla paste until the cream holds stiff peaks. This velvety Chantilly cream will be the perfect counterpoint to the crisp shell and delicate meringue center.

Step 6: Assemble Your Easy Summer Pavlova

Place the cooled pavlova on a serving dish, spread or pipe the Chantilly cream generously over the top, and crown it with sliced fresh strawberries and kiwi pieces. Add mint leaves if you desire a fresh herbal lift. Serve immediately for the freshest results and ultimate enjoyment.

How to Serve Easy Summer Pavlova

Garnishes

Fresh seasonal fruit is the star garnish here, giving the pavlova its signature color and fresh-tasting burst. Strawberries and kiwi are classic, but don’t hesitate to get creative with berries, mango, passionfruit, or peaches—each adds a unique flair that enhances the cream and crisp meringue.

Side Dishes

This Easy Summer Pavlova is a showstopper dessert on its own, but if you want to turn it into a celebration feast, pair it with a light starter like a crisp green salad or a chilled sorbet. The pavlova’s sweetness and texture contrast wonderfully with simple, fresh flavors.

Creative Ways to Present

Don’t shy away from artistic plating! Pipe decorative swirls of whipped cream around the plate, sprinkle edible flowers over the fruit, or serve individual pavlova nests in mini portions for parties. Layer fruit beneath the cream for a surprise pop of color when sliced. The possibilities are endless when you want to wow your guests.

Make Ahead and Storage

Storing Leftovers

The baked pavlova shell keeps best in a dry, airtight container away from humidity to preserve its delicate crunch. Once assembled with cream and fruit, it’s best eaten right away; leftovers with cream should be refrigerated and enjoyed within a day to avoid sogginess.

Freezing

Freezing the pavlova shell before assembly is an option if you want to prep in advance. Wrap it tightly in plastic wrap and place it in an airtight container. When ready to serve, thaw at room temperature, then add the cream and fruit for fresh flavor and texture.

Reheating

Because of its delicate nature, Easy Summer Pavlova is not suited for reheating once assembled. Enjoy it fresh for the best experience, as reheating may cause the meringue to lose its crispness and the cream to melt.

FAQs

What makes Swiss meringue different from other meringues?

Swiss meringue involves gently heating egg whites with sugar over simmering water before whipping, creating a silky, stable meringue that is less likely to collapse. This method offers a smooth texture and holds stiff peaks beautifully, perfect for pavlova.

Can I use other fruits apart from strawberries and kiwi?

Absolutely! One of the best things about this Easy Summer Pavlova is its versatility. Seasonal fruits like blueberries, raspberries, mango, passionfruit, or peaches all make stunning and tasty toppings.

How do I prevent my pavlova from cracking?

Slow cooling is key. After baking, keep the pavlova in the turned-off oven with the door slightly ajar or close while cooling, so it adjusts gently to room temperature without sudden temperature changes that cause cracks.

Is it okay to use pasteurized egg whites?

Yes, pasteurized egg whites are a safe, convenient choice, especially if you’re concerned about raw eggs. They whip up just as well and give you the same beautiful meringue for your pavlova.

Can I make this pavlova vegan or dairy-free?

This recipe relies on egg whites for the meringue and heavy cream for the Chantilly topping, so it’s traditionally not vegan. However, you can experiment with aquafaba for the meringue and coconut cream for whipping to create a vegan-friendly version.

Final Thoughts

There’s just something magical about the Easy Summer Pavlova that makes any occasion feel special. Its delicate layers of crispness, softness, and creamy sweetness combined with fresh fruit embody the joy of summer on a plate. I truly believe once you try this recipe, it’ll become a beloved dessert in your home as well. So go ahead—pull out your mixer, gather those beautiful seasonal fruits, and create a pavlova that’s bound to impress!