Sheet Pan Pavlova With Berries and Mangoes


Serve this stunning and easy dessert at your next summer party.

Sheet Pan Pavlova
Photo: Greg DuPree
Hands On Time:
20 mins
Total Time:
4 hrs 45 mins

This impressive-looking dessert is easy to whip up, thanks to the oven doing the bulk of the job. Pavlova is an Australian dessert made from egg whites and sugar, and it is often topped with a variety of fruit and whipped cream. In this rendition, the large, crisp meringue base hugs juicy berries, mango, and a sour cream-spiked whipped cream, which offers a refreshing tang. Letting the fruit macerate with sugar is what allows for extra-flavorful fruit. And if you're wondering about the cream of tartar's role in this recipe, it's there to stabilize the whipped egg whites and create a more voluminous meringue.


  • 8 large egg whites, at room temperature

  • ¼ teaspoon cream of tartar

  • 2 cups plus 3 Tbsp. granulated sugar, divided

  • 1 teaspoon pure vanilla extract

  • 1 pound mixed fresh berries (3 to 4 cups)

  • 2 medium mangoes, peeled and chopped (2 cups)

  • 2 cups heavy cream

  • .50 cup sour cream

  • ¼ cup confectioners' sugar

  • torn fresh mint leaves, for serving


  1. Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper.

  2. Beat egg whites and cream of tartar in a large bowl with an electric mixer until soft peaks form, about 2 minutes. With mixer on high speed, add 2 cups granulated sugar in a slow, steady stream. Beat until egg whites are stiff and sugar is dissolved, about 8 minutes. Add vanilla, beating until just combined, about 20 seconds. Spread meringue on prepared baking sheet in a fairly even layer, almost covering entire baking sheet.

  3. Bake meringue until firm, about 2 hours. Turn off oven and let meringue cool in oven for 2 hours. Remove from oven and let cool completely on baking sheet, about 15 minutes.

  4. Stir together berries, mangoes, and remaining 3 tablespoons granulated sugar in a large bowl. Let stand, stirring often, until juicy, about 10 minutes.

  5. Beat heavy cream, sour cream, and confectioners' sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Spread whipped cream mixture evenly over cooled meringue. Top evenly with berry-mango mixture; top with mint.

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