Red, White, and Blue Pavlova Recipe (2024)

Red, white, and blue pavlova is a classic dessert that is perfect for any occasion. It features a meringue base topped with fluffy whipped cream and fresh berries. This patriotic-themed treat looks stunning and tastes even better!

This recipe combines the traditional pavlova ingredients with a patriotic twist – added to deliciously sweet meringue are strawberries, blueberries, raspberries, and fresh whipped cream. The result is an elegant dessert that’s sure to be the star of any summer gathering or holiday celebration. Whether you are looking for something special to serve at your Fourth of July celebration or, just want to add a festive touch to your next dinner party, this red, white, and blue pavlova will be sure to impress your guests.

Red, White, and Blue Pavlova Recipe

When we went to Australia and New Zealand, we were introduced to a popular dessert called pavlova. The pavlova’s outside edge is stiff, yet the inside is soft. The pavlova base is then decorated before serving by covering it in fruits and whipped cream.

Now, one thing we in the United States are always eager to do is to adapt recipes from other areas around the globe. Since pavlova is a base recipe with fruit and berry toppings, it is easy to make a patriotic pavlova. This light and fluffy meringue-based dessert topped with a layer of cream and fresh, colorful berries in the colors of the American flag – red, white, and blue is a great way to celebrate Independence Day or any other special event. You could change the fruits and berries to adapt this pavlova to your countries flag if you are not from the United States.

This red, white, and blue pavlova dessert is very easy to make and such a beautiful dessert. The time is in the overnight drying. The fresh fruit makes for a delicious topping and visually stunning presentation of this pavlova, truly an impressive dessert. This is the perfect dessert for hot summer days; light and fresh with plenty of berries.

Tips and variations for making this red, white, and blue pavlova:

● The meringue/pavlova shell can be made 2-3 days in advance and stored carefully (without toppings!) in plastic wrap in an airtight container in a dry place.
● A baked, undecorated pavlova can be wrapped in plastic wrap and stored in an airtight container, and frozen for up to two months.
● The whipped cream frosting should be added just before serving. The frosting slowly melts the meringue shell.
● For my UK and Australian friends: confectioners sugar is icing sugar (powdered sugar, 10x).
● You can adjust the amount of berries used to suit your taste.
● Store the leftovers tightly wrapped and in the fridge. For best results, consume within two days as the frosting will melt the meringue.
● You can make this delicious dessert pavlova and then decorate it any way you like.
● How to make vanilla extract.

Other pavlovas recipes you might like:

● Christmas Pavlova Recipe

Other red, white, and blue desserts you might enjoy:

● Red, White, and Blue Pinwheel Cookies Recipe
● Fireworks Blondies Recipe
● Red, White, and Blue Caprese Salad Recipe
● Red, White, and Blue Potato Salad Recipe

Red, White, and Blue Pavlova Recipe Ingredients:

For the Pavlova Shell:

● 4 Large Egg Whites, at room temperature
● 2 teaspoons White Vinegar
● ½ teaspoon of Cream of Tartar
● ¼ teaspoon of Salt
● 1 cup White Granulated Sugar
● 1 Tablespoon Cornstarch
● 1 teaspoon Vanilla Extract

For the Whipped Cream:

● 2 cups Heavy Whipping Cream
● 4 Tablespoons Confectioners’ Sugar
● 1 teaspoon Vanilla Extract

Toppings:

● 16 ounces Fresh Strawberries, sliced
● 10 ounces Fresh Blueberries
● 6 ounces Fresh Raspberries
● Mint Leaves (optional)

Red, White, and Blue Pavlova Mise en Place:

● Baking Parchment Paper
● Stand Mixer (whisk attachment, large mixing bowl, etc.)
● Rubber Spatula
● Measuring Cup
● Measuring Spoons
● Large Baking Sheet

Red, White, and Blue Pavlova Directions:

For the Pavlova Meringue:

1. Preheat the oven to 220°F and line a large sheet pan with a sheet of parchment paper. Use an 8-inch cake pan to trace a circle onto the parchment paper. Flip the parchment paper over and set the baking sheet with that parchment paper traced circle aside.

2. Separate the egg whites from the yolks. Make sure that there is no egg yolk in the egg whites, or else it will whip up.
3. In the large bowl of a stand mixer on medium-low speed, whisk together the egg whites, along with the vinegar, cream of tartar, and salt for a minute, till they are frothy.

4. Add the sugar and beat for another 3 to 5 minutes, until soft peaks form. The soft peak stage is when you remove the whisk or beaters, and a peak will form, but in a few seconds, it drops down.

5. Add the cornstarch and pure vanilla extract and beat again on medium speed for 3 to 4 minutes until glossy stiff peaks form. A stiff peak holds the shape of the peak.

6. Transfer the white mixture meringue to the center of the traced parchment paper circle and spread it evenly to cover the entire circle.

7. Bake in a preheated 220°F for 1 hour 15 minutes. And then turn off the oven and allow the meringue cool for six hours, or overnight.

8. Take the meringue out of the oven and make certain it is completely cool before adding the whipped cream topping.

For the Whipped Cream:

9. Chill the mixing bowl and the whisk attachment for 30 minutes in the freezer.
10. Remove the mixing bowl and whisk from the freezer; add the heavy whipping cream, confectioners’ sugar, and vanilla extract to the bowl of an electric mixer (the chilled bowl).

11. Whip on high speed for 3 to 5 minutes, until stiff peaks form.

Assemble the Pavlova:

12. Once the meringue is cool, you can assemble it by placing the pavlova meringue on a plate for serving, then spread the whipped cream on top of the meringue and decorate the cream-covered pavlova with sliced berries.

13. Add mint leaves if desired.

14. Serve immediately.

15. Store the leftovers in an airtight container in a cool place; the refrigerator is best.

● For more Christmas cookie recipes on Ann’s Entitled Life, click here.

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