Recipe – Summer Berry Poppy Seed Pavlova

By Callie |  July 12, 2019

Hello Blue Birds! This week's recipe for you all is our magical Summer Berry Pavlova. This french inspired desert is full of fresh fruit and the lightest meringue you've ever tasted! I accidentally discovered this recipe a couple of years ago while trying to find something different to make for a friends' 50th birthday. Since then it has become a true staple! One of the reasons I love this recipe is because it is so easy to customize. When Christmas rolls around I will have to share my winter spin on this decadent dessert! This is the easiest and dreamiest treat that will leave your guests totally pleased.


Meringue Base

225-milliliter egg whites - room temperature
300 grams granulated sugar
1 teaspoon lemon juice
1 Tablespoon vanilla bean paste

Vanilla Poppy Seed Filling

900-milliliter heavy whipping cream
50 gram powdered sugar
1 teaspoon vanilla bean paste
80 gram Blue Bird Poppy Seeds™
1 jar key lime curd


Dark Chocolate
Fresh Mint



Preheat your oven to 300 degrees Fahrenheit.

Separate the egg whites from the yolks. I usually keep the yolks and add them to a quiche or ham and egg bites in order to not be wasteful. Place the egg whites in a clean mixing bowl. Make sure there is no trace of yolk as this will interfere with your meringue.

Using the stand mixer whip the egg whites until they form stiff peaks. Slowly start adding the sugar a tablespoon at a time. Beat in each Tablespoon well before adding the next.

Once all the sugar has been added, turn the mixer up and mix for an additional 5 minutes. Your egg whites should be stiff as well as smooth and glossy.

Finally, add in the vanilla bean paste, lemon juice, and poppy seeds after scraping the sides of the bowl. Beat 5 minutes more on high until the mixture is again smooth and glossy.

Scoop out the meringue onto a pan prepared with parchment and smooth into a disk, about 9 inches in diameter and 5-6 inches high. Using an inverted spatula, swoop the sides up to create a smooth surface all the way around.

Place the pan carefully in the oven and immediately lower the temperature to 250 degrees Fahrenheit and cook for 1 hour and 30 minutes.

Once the timer has gone off turn the oven off and leave the meringue inside. ***It is imperative that you do not open the oven at ANY TIME!*** I recommend making this recipe before bed and leaving the meringue inside the oven to cool overnight.

After the meringue has completely cooled, you are ready to fill with all your toppings!

Whip together the ingredients for the whipped filling and put it in the fridge until you are ready to fill your meringue.

Take half of the whipped filling and spread inside the meringue. Add a layer of key lime curd and sprinkle some additional poppy seeds on top. Repeat with the remaining whipped filling and curd. Finally, add the fresh fruit and mint. Garnish with shaved dark chocolate and serve immediately!


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