Summer Berry Pavlova

1 hr. 10 min.
4 Servings
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  • ½ cup Nature’s Basket liquid egg whites
  • 1½ cup sugar (divided)
  • 2 tsp. lemon juice (divided)
  • 1½ tsp. McCormick® pure vanilla extract (divided)
  • 2 tsp. Clabber Girl® cornstarch
  • 1 pk. strawberries
  • 1 pk. blueberries
  • 1 pk. blackberries
  • 1 bunch mint
  • 1 pt. Giant Eagle light whipping cream
  • Pinch kosher salt


  Prep Time: 10 min. • Cook Time: 1 hr.

Preheat oven to 300°F. Line a baking sheet with parchment paper.

In a large bowl, beat egg whites until stiff but not dry. Gradually add in 1¼ cups sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in 1 teaspoon vanilla extract, 1 teaspoon lemon juice, and cornstarch.

Spoon mixture onto the parchment paper in 4 circles. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

Bake for 1 hour. Cool on a wire rack.

Wash the berries and cut the strawberries into quarters. In a medium bowl, combine the berries with 2 tablespoons sugar and 1 teaspoon lemon juice. In a small bowl, beat the cream until stiff peaks form, whisk in 2 tablespoons sugar and ½ tsp. vanilla extract.

Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with berries. Garnish with mint leaves.

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