Brown Sugar Pavlova with Stone Fruit – A Stunning Summer Dessert

This Brown Sugar Pavlova with Stone Fruit is a show-stopping dessert that delivers the perfect balance of crisp, chewy meringue and juicy, ripe fruit. The rich depth of brown sugar in the pavlova adds a caramelized note, while a simple topping of whipped yogurt and fresh stone fruits like peaches, nectarines, and cherries brings brightness and beauty to the plate. It’s light, satisfying, and ideal for warm-weather entertaining or when you want something sweet but not heavy.

Why You’ll Love This Recipe

Elegant but Easy – Looks fancy, but it’s surprisingly simple to make.
Summer Flavor – Showcases juicy, seasonal stone fruits at their best.
Caramel Notes – Brown sugar gives the meringue a warm, toasty depth.
Light & Airy – Perfect for those who want a dessert that feels indulgent but isn’t too rich.

Ingredients

For the Pavlova:

• 4 large egg whites, at room temperature
• 1 cup packed light brown sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract

For the Topping:

• ½ cup nonfat Greek yogurt (or light whipped topping)
• 1 tsp honey or maple syrup (optional)
• 2 cups mixed stone fruit (peaches, nectarines, cherries, plums), sliced thin
• Fresh mint leaves (optional, for garnish)

Instructions

1. Preheat & Prep
Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 7–8 inch circle as a guide. Flip the parchment over.

2. Make the Meringue
In a clean, dry bowl, beat egg whites until soft peaks form. Gradually add brown sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form. Fold in vinegar, cornstarch, and vanilla.

3. Shape & Bake
Spoon the meringue into the circle on the parchment paper, shaping it with a dip in the center to hold toppings. Bake for 1 hour. Turn off oven and let pavlova cool inside with the door closed for at least 1 hour.

4. Prepare the Topping
In a small bowl, combine Greek yogurt and honey (if using). Slice your stone fruit and set aside.

5. Assemble
Once pavlova is completely cool, gently spoon yogurt over the top, then layer with sliced fruit. Garnish with mint if desired.

Nutritional Information (Per Serving)

Calories: 150
Protein: 4g
Fat: 1g
Carbohydrates: 30g
Sugar: 26g
Fiber: 1g

Tips for Success

• Room Temp Eggs – Help the egg whites whip up better.
• Cool Gradually – Letting the pavlova cool slowly in the oven prevents cracking.
• Use Ripe Fruit – Choose ripe, juicy stone fruits for maximum flavor and visual appeal.
• Assemble Before Serving – Add the toppings right before serving for the best texture.

Why This Recipe Works

The brown sugar gives the pavlova a golden hue and a subtle molasses depth, elevating the meringue base. Topping it with tangy yogurt and naturally sweet stone fruits creates a refreshing contrast of textures and flavors. It’s indulgent yet airy — a treat that doesn’t weigh you down.

Brown Sugar Pavlova with Stone Fruit is a beautifully balanced dessert — crisp and chewy, tart and sweet, creamy and fruity. It’s a celebration of summer flavors wrapped in a light and elegant package, sure to impress guests or make an ordinary evening feel special.