The pavlova is my go-to summer dessert. With a meringue base, topped with fresh whipped cream, berries and fruit, it makes a stunning centerpiece. But because looks aren’t the only thing that matters, it’s a layered texture masterpiece.
The meringue base should be crisp with a slight chew, while the whipped cream on top is fluffy and silky. Berries are the ‘solid’ constant, sprinkled on top of everything to provide moisture and bright flavor contrast.
While my family jokes this is “mostly air”, it does make a great dessert for a crowd since it’s gluten-free.
It’s also incredibly easy to adjust the toppings based on what you have and especially what’s in season. This pavlova is topped with three kinds of berries, but if your blackberry bushes are overloaded, use that with a little lemon zest instead. No basil? Switch it out for mint!
One essential for this recipe is a good stand mixer. My grandma has had her KitchenAid for decades. It’s a piece of equipment that lasts a long time and is always reliable. Trust me…one time I made 125 mini pavlovas for a wedding. It survived.
I also consider a KitchenAid stand mixer an ‘anti-unitasker’. It doesn’t just ‘stir things’. My most frequent uses are for whisking egg whites or making bread or cookies…but you can also purchase a ton of attachments.
From a juicer, to veggie noodle maker, sausage production and even ice cream making, you can keep your kitchen free of unnecessary additional equipment by using the same base mixer.
Maybe the most exciting recent KitchenAid update is the new line of bowls. The line of mixer colors is always evolving (matte black!!!), but we’ve never seen something like this.
While I certainly don’t have a problem with the standard stainless steel bowls you’ll flip when you see the ceramic bowls. You can buy a floral bowl, a tropical bowl, or something more understated like my textured white version.
1 hour, 30 minutes
Note: if desired, add vanilla to cream or juice from berries.