Pavlova Fresh Fruit and Sauce

by Laura Silber


  • 4-5 cups mixed fresh berries and/or fresh peaches
  • 1½ cups additional fresh sliced berries, set aside for sauce
  • 1½ Tbsp. sugar
  • ½ cup water

Into a blender, put sliced berries, sugar, and water, and blend on very high speed until a smooth sauce is achieved.

Toss the rest of the fruits into a mixing bowl and douse with the sauce. Allow to sit 10 minutes so fruit marinates and softens a bit. Use immediately on Pavlova.

Fruit Variations: Try using a combination of fresh peaches and cherries. You can substitute blackberries or raspberries for the sauce (strain after blending to remove the seeds). Or replace the fresh fruits with sautéed-sugared rhubarb in season. In the fall, try a compote of fresh apples or pears sweetened with brown sugar or maple syrup.

Composing the Pavlova
Set the cooled meringue on a serving platter. Spoon the whipped cream into the center of the meringue, spreading it gently into a thick circle. Leave a 1” meringue border around the outside edge of the cream.

Using a slotted spoon, scoop the marinated fruits out of the berry sauce and pile on top of the cream. Pour the remaining strawberry sauce all across the Pavlova, so that the sauce runs down the sides as well as pooling on the top.

Serve immediately.

Recipe yields 8 servings.