Sheet Pan Pavlova
Pavlova is my favourite dessert, and it is especially lovely in the summer. There’s nothing better than the light and airy combination of crisp meringue, whipped cream, and fresh summer fruits to cap off a meal on a warm summer evening. This sheet pan pavlova is designed to feed a crowd, making it perfect for a summer dinner party. The rectangular shape of this pavlova also makes it much easier to slice and serve than a traditional round pavlova—although I love a round pavlova too!
Table of Contents
- Sheet Pan Pavlova Ingredients
- Equipment
- Step One—Prepare the Meringue
- Step Two—Bake the Pavlova
- Step Three—Prepare the Vanilla Bean Whipped Cream
- Step Four—Assemble the Sheet Pan Pavlova
- Step Five—Serve
- More Summer Desserts
- Sheet Pan Pavlova Recipe
Sheet Pan Pavlova Ingredients
To make this recipe, you will need the following ingredients:
- 284 grams egg whites at room temperature (from approximately 9 large eggs)
- 450 grams (2 cups + 2 tablespoons) white sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 cups whipping cream
- Seeds from one vanilla bean pod, or 1 teaspoon vanilla bean paste, or 1/2 teaspoon vanilla extract
- 3 large nectarines, ripe but firm
- 1 cup halved and pitted cherries
Equipment
- Electric stand or handheld mixer with a whisk attachment
- Digital kitchen scale
- Quarter-sized sheet pan (13 inches x 9 inches).
Step One—Prepare the Meringue
Preheat the oven to 300°F and line a quarter-sized sheet pan (13 inches x 9 inches) with parchment paper.
Add the room-temperature egg whites to either a mixing bowl or the bowl of a stand mixer. Whip the egg whites on high for 4 to 5 minutes, or until stiff peaks begin to form.
With the mixer running, add the sugar one tablespoon at a time, spacing out each addition by 20 to 30 seconds. Once all the sugar has been added, whip for a further 6 minutes.
Add the white vinegar and vanilla extract and whip for 4 more minutes.
To determine if your meringue is ready, you can use the pinch test. To do this, simply pinch a bit of meringue between your thumb and forefinger, then rub them together. If you feel any grit, the sugar has not been incorporated enough, and you will need to whip the meringue for longer. The meringue is ready when you cannot feel any grit while conducting the pinch test.
Step Two—Bake the Pavlova
Spread the meringue onto the prepared baking sheet in an even layer, creating a slightly elevated lip at the edges of the pan.
Reduce the oven temperature to 225℉ and bake the meringue for 2 hours. Once the pavlova is finished baking, turn off the oven. Leave the pavlova in the oven to cool and set for 3 to 4 hours, or overnight.
Step Three—Prepare the Vanilla Bean Whipped Cream
When you’re ready to serve the pavlova, prepare the whipped cream by scraping seeds out of one vanilla bean pod and whipping them into the heavy cream until it’s light and fluffy.
Step Four—Assemble the Sheet Pan Pavlova
Use the back of a spoon to lightly tap the center of the pavlova to collapse the meringue and create a defined border to hold all the toppings in (see photos above for reference).
Fill the center of the pavlova with the whipped cream, then top with slices of fresh nectarines and pitted cherries.
Step Five—Serve
Serve the pavlova immediately. Leftover pavlova can be stored in the fridge for a few days, but it looses its structure quickly and is best enjoyed right after assembly.
More Summer Desserts
If you loved this Sheet Pan Pavlova, be sure to check out these other delicious summer desserts:
If you make this recipe, please tag me on Pinterest, TikTok, or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Sheet Pan Pavlova
Equipment
- Digital kitchen scale
- Electric handheld or stand mixed with a whisk attachment
- Quarter-sized sheet pan (13 x 9 inches)
Ingredients
- 284 grams eggwhites at room temperature (from approximately 9 large eggs)
- 450 grams white sugar (2 cups + 2 tablespoons)
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 2 cups whipping cream
- 1 vanilla bean pod*
- 3 large ripe but firm nectarines
- 1 cup pitted and halved cherries
Instructions
- Preheat the oven to 300°F and line a quarter-sized sheet pan (13 inches x 9 inches) with parchment paper.
- Add the room-temperature egg whites to either a mixing bowl or the bowl of a stand mixer. Whip the egg whites on high for 4 to 5 minutes, or until stiff peaks begin to form.
- With the mixer running, add the sugar one tablespoon at a time, spacing out each addition by 20 to 30 seconds. Once all the sugar has been added, whip for a further 6 minutes.
- Add the white vinegar and vanilla extract and whip for 4 more minutes. To determine if your meringue is ready, you can use the pinch test. To do this, simply pinch a bit of meringue between your thumb and forefinger, then rub them together. If you can feel any grit, the sugar has not been incorporated enough, and you will need to whip the meringue for longer.
- Spread the meringue onto the prepared baking sheet in an even layer, creating a slightly elevated lip at the edges of the pan.
- Reduce the oven temperature to 225℉ and bake the meringue for 2 hours. Once the pavlova is finished baking, turn off the oven. Leave the pavlova in the oven to cool and set for 3 to 4 hours, or overnight.
- When you're ready to serve the pavlova, prepare the whipped cream by scraping seeds out of one vanilla bean pod and whipping them into the heavy cream until it's light and fluffy.
- Use the back of a spoon to lightly tap the center of the pavlova to collapse the meringue to create a defined border to hold all the toppings in (see photos above for reference).
- Fill the center of the pavlova with the whipped cream, then top with slices of fresh nectarines and pitted cherries.
- Serve the pavlova immediately. Leftover pavlova can be stored in the fridge for a few days, but it looses its structure quickly and is best enjoyed right after assembly.
