This is the snack of the summer! It's a slab pavlova that is perfect for sharing and the best way to make a meringue during this hot, humid summer. Humidity is typically the kiss of death for a meringue, causing it to crack, but none of that matters here because it is just the delicious base destined to be covered with whipped cream and fresh fruit. Speaking of whipped cream, another ingredient that doesn't typically stand up to the heat well, we are getting around that by adding a touch of gelatin to our mix, stabilizing the whipped cream. I promise you, this cream will not budge! I left a decorated pavlova out in my kitchen for 24 hours, and only the lemon curd started to weep a little, not that I'd recommend eating it after that amount of time at room temperature.

Here's a pro tip: You can prepare the pavlova base up to two days in advance, allowing you to focus on the fun part of decorating on the day of serving. Simply store the base in an airtight container in a cool, dry place, and you're all set for stress-free dessert preparation.

Also, it should be noted that when making the meringue your mixer and attachments need to be absolutely free of any oils or grease. I recommend washing them right before using and wiping a little lemon juice on the mixing bowl and attachment before making your meringue.

Becca Jacobs, @cookingbybecca


  • 8 egg whites, room temperature
  • 2 cups granulated sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon cornstarch

  • Toppings:
  • 2 teaspoons unflavored gelatin powder, optional if not concerned about the stability of the whipped cream, i.e. in a colder climate
  • 3 tablespoons cold water
  • 2 cups heavy whipping cream
  • ¾ cup powdered sugar
  • 1 tablespoon vanilla paste
  • Pinch of kosher salt
  • Fruit, jam, lemon curd, nuts etc. for decorating
Cookware Used
Holy Sheet
Nonstick Half-Sheet Pan
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Beyond Measure Duo
Glass Measuring Cup Set
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Stir Crazy
3-Piece Nested Mixing Bowl Set
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1. Heat your oven to 250°F. Add egg whites to the bowl of a stand mix and whip on medium-low speed with the whisk attachment until foamy, 3-5 minutes.

2. Increase the speed to medium-high and add granulated sugar one tablespoon at a time at 15-second intervals until all the sugar has been added and the mixture has soft peaks. Add lemon juice and cornstarch and continue running the mixer until you’ve achieved stiff peaks.

3. Prepare your Holy Sheet by dotting a small amount of the pavlova meringue in each corner to hold down the parchment paper when you’re spreading the meringue mixture.

4. Using an offset spatula, spread your pavlova mixture across your baking sheet into an oval or rectangular shape, keeping it around ¾-in. height.

5. Bake for 2 hours, and then, without opening the oven, turn the oven off and let the pavlova rest for 3 hours before taking out and decorating.

6. Make the whipped cream. Dissolve gelatin by adding the cold water to a bowl and sprinkling the gelatin on top; let that sit for 5 minutes. Microwave the gelatin for 30 seconds or until fully dissolved and liquid-y. Optional if not using gelatin.

7. Add the heavy whipping cream, powdered sugar, vanilla paste, and salt to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until soft peaks form.

8. Pour the liquid gelatin mixture into the whipped cream and continue whisking until you achieve stiff peaks. Optional if not using gelatin.

9. Before serving, spread the whipped cream over the pavlova meringue and decorate with fruit, jam, lemon curd, etc. as desired. Leave the pavlova on the sheet pan for an easy and beautiful presentation.