Vanilla Bean Pavlova topped with Lemon Whipped Cream and Berries

Well it is safe to say that Oklahoma is no longer in a drought! We have gotten so much rain that flooding has become an issue, and unfortunately it is raining again today.  So we are spending the fourth day of the kid's summer break inside......again. I think it's safe to say the kids and I are becoming restless. They want to be playing outside or swimming in the pool, and I want to be outside working in the garden or well...swimming in the pool. At least the girls like to bake, so we got in the kitchen this morning and made pavlova. They helped with the berries while I worked on everything else. I experimented with a recipe I had by adding some vanilla bean paste. So glad I did that! They turned out so well, and I think I found another dessert to serve at our annual Memorial Day party....if it doesn't rain! Give them a try, and let me know what you think.












Vanilla Bean Pavlova topped with Lemon Whipped Cream and Berries

4 large egg whites
1/8 teaspoon sea salt flakes
1/2 teaspoon distilled white vinegar
1 1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 teaspoon water
1 teaspoon vanilla bean paste or seeds from one vanilla bean
1 cup fresh hulled chopped strawberries
1/2 cup fresh blueberries

Lemon Whipped Cream

1 cup heavy cream
1 tablespoon granulated sugar
1 lemon zested and juiced


First place the berries in a medium size bowl. Add in 1/4 cup sugar, 1 teaspoon pure vanilla extract, and the teaspoon of water. Stir and set aside to allow berries to create juice.

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Combine egg whites, sea salt, and vinegar together in the bowl of a stand mixer fitted with the whisk attachment. Beat on high until soft peaks form. Combine the 1 cup of sugar with the cornstarch in a small bowl. Add the sugar mixture to the egg whites in two parts, being sure each one in completely incorporated. Add in the vanilla bean paste or bean and beat until stiff peaks form. Spoon the meringue in 6 large spoonfuls onto the baking sheet, using the back of your spoon, spread them into a circle. Using the same spoon, make a small indention in the center of each one. Bake for 10 minutes, then decrease the heat to 200 degrees and bake for an additional 25 to 30 minutes. Turn off the oven and open the oven door halfway, allowing them to cool down. While the meringues are cooling, make the whipped cream. Combine the cream, sugar, lemon juice and zest in a bowl or the bowl of a stand mixer. Whip together until stiff peaks form. Place the meringues on dessert plates and top with the whipped cream and berries. Serve.