Slab Pavlova for a Crowd
A base recipe for a sheet pan slab pavlova for a crowd, with do-ahead instructions and suggested fruit toppings.
A sheet pan or ‘slab’ pavlova is an essential summer dessert.
The hot days of summer are ideal for slowly drying out the sweetened egg whites, and the luscious seasonal berries and stone fruits make the perfect topping.
I baking a huge slab pavlova for a crowd once or twice a month, using the freshest fruit possible. There’s always an opportunity to serve up dessert to a crowd in my backyard, and this is a great do-ahead treat that everyone loves.
Today I’m sharing my base recipe for a sheet pan-style pavlova, as well as two favourite variations for toppings.
Slab Pavlova for a Crowd
The slab pavlova a simple and rustic dessert, but also an absolute showstopper.
Do Ahead: This pavlova base freezes well, kept airtight and protected from getting crushed. The cool dry air of the freezer keeps it crisp.
It’s one of my favourite do-ahead desserts. I make 1-2 when I have leftover egg whites. And then those pavlovas come out when I have a houseful of people!
Tip: second hand or thrift stores are great for finding a big Tupperware-style containers for keeping the pavlova airtight in the freezer.
Note: wait until there’s a break in the humidity; don’t attempt meringue on a rainy day!
If you’ve just got 2-3 egg whites to use up, try my Small Batch Chocolate Swirl Meringue Cookies for a treat.
Slab Pavlova with Stone Fruits
This is the ideal mid-summer pavlova, with lavender-poached apricots (or fresh!), sweet cherries, fresh figs, or any other seasonal fruits.
This variation is inspired from my recent visit to Rachi, Greece, where the cherries were in season and so sweet. I picked my own cherries off the trees – a first for me! Look for cherries from Greece coming soon to Canada.
Kiwis are also delicious on a pavlova, and very traditional. Greek kiwis from Kavala mature in November, so a kiwi pavlova is an ideal winter dessert.
For this version with cherries and apricots, I add a splash of orange blossom water to the whipped cream. It brings a lovely floral flavour that pairs beautifully with the cherries.
You can also fold in a big dollop of Greek-style yogurt to the whipped cream for a bit of tang that balances out the sweetness of the meringue.
Slab Pavlova with Berries
In the most quintessential summer pavlova variation, freshly picked berries are showcased on a pillowy bed of soft whipped cream. It’s just so simple, yet elegant.
I always get the little kids to help decorate when I’m assembling this dessert. It’s like an edible art project – the best kind of art, in my opinion.
A coulis of freshly blended raspberries and powdered sugar makes a vibrant, tangy accompaniment and adds a pop of colour when drizzled on top of the pavlova.
Here’s the basic recipe for making a slab pavlova for a crowd. Remember, it’s a gluten-free dessert, so a great option for celiac guests.
I’ve also made it with whipped coconut cream for a gluten-free and dairy-free dessert. Delicious!
Slab Pavlova
Ingredients
- 8 egg whites room temperature
- 1/4 teaspoon cream of tartar
- 1 pinch fine sea salt
- 1 1/2 cups granulated sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon juice freshly squeezed
- 3 cups whipping cream chilled
- 1 teaspoon pure vanilla extract
- 1/2 cup Powdered sugar
- 3-4 cups seasonal fresh fruit
Instructions
- Preheat the oven to 275°F. Line a rimmed sheet pan with parchment paper.
- In the impeccably clean bowl of a stand mixer fitted with the clean and dry whisk, whip the egg whites, cream of tartar and salt until frothy and white. About 1 minute.
- SLOWLY sprinkle in the granulated sugar, a few tablespoons at a time. Beat to stiff peaks. The mixture should be glossy and luscious with a shine to it.
- Stir together the cornstarch with lemon juice in a small bowl to make a paste. Fold into the beaten egg whites.
- Spread the meringue on the sheet pan in a large rectangle approximately 11×16 inches. Heap it about 2 inches high around the edges, using a rubber spatula to sculpt.
- Place on the middle rack of the oven. Bake for approximately 1h and 30 minutes, without opening the oven door. Then turn off oven and let cool completely. At this point the pavlova base can be frozen in an airtight container.
- To serve: top with soft, sweetened whipped cream and decorate with seasonal fresh fruit. Enjoy!
Notes
Thank you! We do our pavlovas this way, too – but our presentation is nowhere near as beautiful or artistic as yours. It’s a great reminder to add this back into my rotation (which includes your yogurt and chocolate cakes listed above). Happy orchard days : )
Aimee, This looks absolutely incredible. Thanks so much for the recipe and the tips. I had no idea pavlova could be frozen and didn’t know about the pavlova needing to reach 176F.
beautiful, love this, especially the very creative set of ingredients for the garnish, thank you!