Mango and Blueberry Pavlovas

  • Active Time 15m
  • Total Time 2h 20m
  • Rating ****

Serves 6

If apple pie is America's classic dessert, then this is Australia's. The meringues are a little tricky to cook since they need a short period of high heat to set and crisp the exterior and then a longer period at lower heat so the interior is set but still chewy. It's best not to make meringues on humid days when it is practically impossible to get anything other than a soggy result.


  • 4 large egg whites, at room temperature
  • 1 cup superfine sugar, plus more for sprinkling
  • 1 tablespoon fresh lemon juice, divided
  • 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 large ripe mango, peeled, fruit cut off the pit, thinly sliced
  • 1 cup blueberries
  • 1 cup heavy cream
  • Confectioners sugar, for dusting


Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or foil. In a large bowl, beat the egg whites at medium speed until soft peaks form. Beat in the superfine sugar, I tablespoon at a time, and continue beating until the meringue is thick, glossy and stiff. Quickly beat in 2 teaspoons of the lemon juice, the cornstarch and the vanilla. Spoon the meringue into 6 evenly spaced mounds on the parchment-lined sheet. Using the tip of the spoon, make a well in each meringue.

Bake the meringues for 5 minutes, or until slightly dry and set. Reduce the temperature to 225 degrees F. Bake for 1 hour. Turn off the oven and leave the meringues in the oven for I hour with the oven door closed. The meringues should be perfectly white and crisp on the outside but chewy inside.

Toss the mango slices and blueberries with the remaining 1 teaspoon of lemon juice and sprinkle with superfine sugar if desired. Set the meringues on dessert plates. Whip the heavy cream and spoon onto the meringues. Top with the mango slices and blueberries, sift confectioners sugar over the tops and serve at once.

MAKE AHEAD: The meringues can be stored in an airtight container for up to 3 days, if the weather is not humid.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2026

nutrition information per serving

326 calories; 15g total fat; 54mg cholesterol; 54mg sodium; 47g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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