Toasted almond pavlova with summer berries Recipe

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A crisp meringue base is topped with whipped cream, toasted almonds, and summer berries in my almond pavlova. It's a beautiful gluten-free treat!  


– 4 large egg whites, at room temperature – pinch salt – 1 cup granulated sugar Note: superfine baker's sugar is ideal, but optional. – 1 tsp almond extract – 2 tsp cornstarch, sifted – 1 tsp lemon juice TOPPING – 1 cup heavy or whipping cream – 2 Tbsp confectioner's sugar – 1/2 tsp almond extract – 1/2 cup sliced almonds, toasted – fresh berries for garnish, I used currants and raspberrie – mint leaves, optional

Preheat oven to 250F. Parchment a baking sheet. Beat egg whites and salt until frothy in a stand mixer with the balloon whisk. While the machine runs, softly add sugar.

Step 1 


After adding sugar, add extract, cornstarch, and lemon juice. High-speed beating makes meringue firm and glossy.

Step 2

Spread the meringue in a 9-inch circle on the lined baking sheet. Use a big spoon to make a shallow center depression. 

Step 3

Whip cream and berries go here later. Bake 90 minutes. Turn off the oven but keep the meringue in with the door closed for another hour. Then remove and cool. 

Step 4

Meanwhile, whisk cream with sugar and extract.  Reserve a few almonds for garnish and sprinkle most throughout the middle of the cooled meringue when ready to serve. 

Step 5

Fill the middle with whipped cream. Sprinkle nuts and fresh berries on top.Serve pavlova now. It's better eaten all at once. Store leftovers in the fridge.

Step 6

Also See

Also See

Pumpkin Layer Cake with Caramel Frosting Recipe