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Patriotic Pavlova with Watermelon Stars

What better way to celebrate the birth of our great nation than with an all-American dessert honoring the red, white and blue? This patriotic pavlova layers pillowy meringue with homemade whipped cream, fresh berries and the ultimate in spirited garnishes: watermelon stars.
5 from 1 vote
Prep Time 1 hour 20 minutes
Cook Time 45 minutes
Total Time 2 hours 5 minutes
Servings 8 servings

Ingredients  

For Meringue:

  • 1 cup superfine granulated sugar
  • 1 Tablespoon cornstarch
  • 3 large eggs at room temperature
  • 3 Tablespoons cold water
  • 1 teaspoon distilled white vinegar

For Whipped Cream:

  • 1 cup chilled heavy cream
  • 1/4 cup sour cream
  • 3 Tablespoons sugar
  • 1 teaspoon vanilla extract

For Assembling:

  • 1/3 cup blueberries
  • 1/3 cup blackberries
  • 5 (¼-inch-thick) slices watermelon

Special Equipment:

  • small star-shaped cookie cutter

Instructions 

Make the Meringue:

  • Preheat oven to 300ºF and line a sheet tray with parchment paper.
  • Whisk together the granulated sugar and cornstarch in a small bowl. Set aside.
  • In the bowl of a stand-mixer fitted with the whisk attachment, beat the egg whites only (reserve yolks for another use) with a pinch of salt on medium speed until they hold stiff peaks. Add the water (mixture will loosen) and continue beating until the whites again hold stiff peaks.
  • Increase the mixer speed to medium-high. Add the sugar mixture, one tablespoon at a time, to the egg whites, beating until all the sugar has been incorporated. Beat 1 additional minute.
  • Increase the mixer speed to high. Add the vinegar and beat until meringue is thick and glossy, about 5 minutes.
  • Transfer the meringue to the prepared sheet tray, spreading it into a roughly 8-inch diameter circle (it will spread some as it bakes) with the edges slightly higher than the center in order to create a base for the whipped cream.
  • Bake the meringue for 45 minutes until it is pale golden. (Do not open the oven while meringue is baking.)
  • Turn the oven off after 45 minutes and prop open the oven door with a wooden spoon, allowing the meringue to sit for 1 hour inside the oven.

Make the Whipped Cream:

  • In the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream, sour cream, sugar and vanilla extract on medium-high speed until stiff peaks form, 3 to 5 minutes.

Make the Watermelon Stars:

  • Use the cookie cutter to cut out as many stars as possible from each slice of watermelon. Set the stars aside, along with the berries.

Assemble the Pavlova:

  • Carefully transfer the meringue to a serving plate. Top it with the whipped cream, leaving a 1-inch border around the edges. Garnish it with the watermelon stars and berries. Slice into wedges and serve immediately.
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