Stone Fruit and Berry Pavlova

There’s something magical about stone fruit season—it’s the time of year when I can’t help but lean into all things juicy, floral, and vibrant. Peaches, plums, nectarines—those sun-kissed beauties are what I wait for all year long. And this pavlova is my go-to celebration of the season. The crisp, cloud-like meringue with its marshmallowy center is the perfect base for showcasing ripe stone fruit and summer berries. It’s light, elegant, and every bite tastes like summer on a spoon. This is why I love stone fruit season—it was practically made for desserts like this.

Serves: 6–8

Prep time: 30 min

Cook time: 1.5 hours + cooling

Ingredients

For the Meringue Base:

• 4 large egg whites, room temperature

• 1 cup granulated sugar

• 1 tsp white vinegar or lemon juice

• 2 tsp cornstarch

• 1 tsp vanilla extract

For the Topping:

• 1 cup heavy cream

• 2 tbsp powdered sugar (or more to taste)

• 1 tsp vanilla extract or vanilla bean paste

• 2–3 ripe peaches, plums, or nectarines, thinly sliced

• 1 cup mixed fresh berries (blueberries, raspberries, blackberries, strawberries)

• Optional: a few sprigs of fresh mint or edible flowers for garnish

• Optional drizzle: honey, berry syrup, or passionfruit pulp

Instructions

1. Make the Meringue:

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7–8” circle as a guide. Flip the paper so the pencil side is down.

In a very clean mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, one spoonful at a time, beating on high until stiff, glossy peaks form (about 7–8 minutes).

Add vinegar, cornstarch, and vanilla. Fold in gently.

Spoon the meringue into your circle, spreading it out and creating a shallow well in the center for the toppings.

2. Bake:

Bake for 90 minutes, then turn the oven off and let it cool in the oven (with the door cracked open) for another hour. This helps prevent cracking.

3. Prepare the Topping:

In a chilled bowl, whip the cream with powdered sugar and vanilla until soft peaks form. Refrigerate until ready to use.

4. Assemble:

Once the meringue is fully cool, carefully transfer it to a serving platter. Spoon the whipped cream into the center. Top with sliced stone fruit and berries. Add mint or edible flowers if using, and drizzle with honey or syrup if you like.

• You can make the meringue base a day ahead—just store in an airtight container.

• Don’t assemble until just before serving for best texture.

• Try infusing your whipped cream with lemon zest, rose water, or orange blossom water for a floral twist.