Vanilla Bean Pavlova with Honey Cream and Berries


for the pavlova ---

4 medium egg whites, room temperature

1 cup sugar

1 1/2 tsp cream of tartar

seeds from 1 vanilla bean

for the honey cream ---

1 1/2 cup heavy whipping cream, very cold

1 tbsp honey

2 cups fresh mixed berries {I used raspberries, blackberries and pomegranate seeds}


Preheat oven to 200 degrees. Line a baking sheet with parchment paper.

Whip the egg whites using an electric mixer until frothy, then gradually add the sugar. Add the cream of tartar and vanilla bean and continue beating until the egg whites form stiff glossy peaks {this will take about 8 minutes}.

Using a large rubber spatula, smooth the meringue into an 8" circle on your parchment paper. Place into oven and bake for 90 minutes. After 90 minutes, turn off the oven, but keep meringue inside for another 90 minutes. This lets it cool down very slowly, giving you a sweet crunchy exterior and a soft interior.

After the meringue has cooled completely, whip the cream with the honey until soft peaks form. Smooth this over the meringue and top with fresh berries. Enjoy immediately.


total time: 4 hours

active time: 30 minutes

**the meringue can be baked up to one day ahead of time and stored at room temperature, loosely covered with plastic wrap