Also known as a berry pavlova, or meringue log? Naming recipes is almost as hard as naming boys.
This berry meringue was Gemma’s birthday dessert request, and I made it again this weekend with just strawberries to be all red and white for Canada Day.
All the helpful-aged children were out of commission with the stomach flu, and the littler ones were piggybacking on their extra TV time, so I just enjoyed the time baking something all by my lonesome, with not a single spilled cup of sugar and no one but me to sample the chocolate chips :)
This dessert is perfect after a barbecue or big meal – it’s so light and simple and fresh. I highly recommend real whipped cream, but I’ve been known to use frozen whipped topping in a pinch :) This is also super delicious if you add cocoa to the meringue and it turns all chocolatey…thanks to my big sister for that idea, and my Care Group for being willing and supportive guinea pigs! I’ll include instructions for that in the notes because chocolate, strawberries and whipped cream will always be the best of besties.
If you need a go-to dessert for any and every occasion you’re going to this summer, heeeere ya go.
Or, there’s always watermelon :) Happy summer!
- 4 large egg whites
- ¼ tsp salt
- ¼ tsp cream of tartar
- 1 cup sugar
- ½ cup semi-sweet chocolate chips
- 2 cups mixed berries, thawed if frozen
- 1 tsp sugar
- 2 cups fresh whipped cream OR frozen whipped topping, thawed.
- Preheat oven to 250 degrees Fahrenheit.
- Cover a large baking sheet with parchment paper.
- Beat egg whites, salt and cream of tartar at high speed of a mixer until foamy. Gradually add the 1 cup of sugar, a tablespoon at a time while the mixer is running, beating until stiff peaks form.
- Spread the mixture into two long rectangles on the prepared baking sheet, running the meringue from end-to-end on your baking sheet with about a ½-inch space between them so they don't touch.
- Bake for 1 hr 20 mins, or until meringues are crisp and dry (on a humid day this may take an extra 20 minutes). Sprinkle each meringue with half the chocolate chips and return to oven. Let meringues stand in oven for 5 minutes to soften chocolate. Remove from oven and spread softened chocolate with a spatula or back of a spoon. Let meringues cool to room temperature - you can leave them on the baking sheet for this. **If you are NOT serving the dessert today, set meringues aside and do not assemble the dessert until the day you will be eating it. The meringue can be made up to 3 days ahead and stored in the fridge or at cool room temperature.**
- When ready to assemble the dessert, sprinkle berries with remaining 1 teaspoon sugar.
- To assemble, place 1 meringue on a serving platter or cutting board, spread 1 cup whipped cream over it and top with half the berries. Repeat with second meringue, second cup of whipped topping, and remaining berries.
- Refrigerate until ready to serve - it's super messy to cut but so worth it :)
Jeff the Chef says
I’ve always wanted to make a pavlova. Yours looks splendid.