Party Pavlova

This pavlova serves a crowd! For your next summer get together or potluck volunteer to make dessert. You can use any kind of fruit that is in season – fresh berries are my favorite!

This pavlova serves a crowd! For your next summer get together or potluck volunteer to make dessert. You can use any kind of fruit that is in season – fresh berries are my favorite!

Serves: 10-12 people

Prep time: 15 minutes

Bake time: 1 ½ hours + cooling time


6 egg whites

Pinch of salt

1 ½ cups granulated sugar, plus 2 tbsp

1 tsp vanilla extract

2 cups 35% whipping cream

4 cups mixed fresh berries (strawberries, blueberries, blackberries, raspberries, cherries, etc)

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Party Pavlova



  1. Preheat the oven to 200F. Line a baking sheet with parchment paper.


  1. Place the egg whites and salt in the bowl of a stand mixer. Using the whisk attachment (or a hand mixer) whisk on high speed until egg whites are just stiff. With the mixer running on high, add 1 ½ cups sugar, adding 1 tbsp at a time. Continue to whisk until whites are stiff and glossy, about 1-2 minutes.


  1. Fold in the vanilla extract using a spatula. Dollop meringue onto prepared baking sheet. Using your spatula, evenly spread meringue into a large rectangle shape.


  1. Place the meringue on the middle shelf in the oven and bake for 1 ½ hours. Turn off the oven and let the pavlova cool completely, at least 1 hour, or leave overnight.


  1. When the meringue is cool, whip the cream and 2 tbsp sugar until it holds soft peaks. Mix in the vanilla. When ready to serve, dollop cream evenly on top of pavlova. Top with fresh berries.


Miranda Keyes

Miranda Keyes

Miranda Keyes is a freelance food stylist, recipe developer, tester and writer. Miranda started her career at 15, with her first job ever at Summerhill Market working as a cashier. During university she moved up to the Summerhill Market kitchen, which kick-started her career in food. Miranda briefly worked in public relations before realizing she missed being surrounded by food all day and shifted her career back to cooking. Miranda's passion for all things food has taken her from professional kitchens like the Four Seasons Hotel kitchens in both Whistler B.C. and in London, England to staging at the three Michelin starred Fat Duck. Since trading in her chef whites Miranda launched her own freelance company. Miranda’s insights from cooking professionally now help her imaginatively bring to life food that looks as delicious as it tastes for cookbooks, magazines, television and live demos. Her creations have been featured in publications such as, Chatelaine Magazine, BBC Good Food and the Huffington Post.

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