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Sheet pan pavlova topped with sliced nectarines and halved cherries on a tray. The pavlova has a slice out of it, which is on a plate beside the tray.
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Sheet Pan Pavlova

This sheet pan pavlova is the perfect dessert for a summer dinner party. Not only does it feed a crowd, it is also so delicious. Delicate and airy meringue is layered with vanilla bean whipped cream and topped with fresh, ripe stone fruit for the perfect end to a summer meal.
Course Dessert
Cuisine Australian
Diet Gluten Free, Vegetarian
Keyword Meringue, Summer Dessert, Summer Recipe
Prep Time 30 minutes
Cook Time 2 hours
Resting Time 4 hours
Servings 8 people
Author Ashley

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.

Notes

* The vanilla bean pod can be substituted for either 1 teaspoon of vanilla bean paste or 1/2 teaspoon of pure vanilla extract.