Summer Pavlova with Fresh Fruit – Dana Shortt Gourmet

Summer Pavlova with Fresh Fruit


For meringue:

  • 4 large egg whites, at room temperature
  • 1 cup sugar
  • 1 1/3 teaspoons vinegar
  • 1 teaspoon vanilla
  • 1 1/3 teaspoons water

To assemble:

  • 1 cup heavy whipping cream, 35%
  • sugar and vanilla to taste
  • fresh fruit of your choice


  1. Preheat oven to 400 F
  2. Beat egg whites until really stiff. Then add all other ingredients and beat again until stiff.
  3. Line 2 baking sheets with lightly greased parchment paper.
  4. Divide meringue in half and form two, 9-inch circles about the same size (one for each cookie sheet).
  5. Place meringues in the oven and immediately turn off oven. Leave meringues in oven overnight (I suggest that you attach a note on the oven that says “do not turn on!”)
  6. In the morning, remove the meringues from oven and loosen from parchment paper. Whip heavy cream until soft and billowy, adding sugar and vanilla to taste. Spread ½ of the whipped cream onto one disc of meringue, and top with ½ amount of fresh fruit. Place 2nd meringue on top, spread with remaining whipped cream and fresh fruit. This can be made in the morning for serving at dinner.
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