Red White and Blue Pavlova Parfaits – An Easy 4th of July Dessert Idea!

Looking for an easy, make-ahead dessert that’s perfect for the Fourth of July? These red, white and blue pavlova parfaits are everything you want in a summer treat—light, fruity, and festive. Featuring crisp homemade meringues, freshly whipped cream, and sweet berry sauces, this easy patriotic dessert is ideal for picnics, barbecues, or any summer celebration!

Why I Love Meringues (And You Will Too)

You KNOW I love a good meringue:

Biscoff Meringues

Meringue Roll

Halloween “Goblins”

And while I’ve done my share of variations on this beloved recipe, I’ve never shared my absolute fave way to eat meringue – that is, sandwiched with freshly whipped cream. When I was growing up, a family friend who was a professional chef introduced me to this wonder, in the form of little meringue and whipped cream sandwiches, and they remain one of my most beloved treats to this day.

What Is a Pavlova? A Summer Dessert Favorite

It will come as no surprise, then, to learn that I adore pavlovas. What is a pavlova? Think of a meringue that is the size and shape of a layer cake. It has a crisp shell, a soft, marshmallow-y center, and is typically served topped with whipped cream and fresh fruit (read more here!)

Deeeeelicious.

“Sweet Treats for Your Sweet Tooth”!

For the monthly series that I do with Elizabeth, we decided on something red white and blue for the upcoming holiday. These red white and blue pavlova parfaits could not have come out any better, and are a perfect Fourth of July dessert!

Ingredients for Red, White & Blue Pavlova Parfaits

To make this naturally gluten-free 4th of July dessert you’ll need 6 simple ingredients:

• Eggs
• Granulated sugar
• Cream of tartar
• Blueberries
• Raspberries
• Heavy cream

How to Make Red, White and Blue Pavlova Parfaits – Step by Step

If you are a meringue “newbie”, or have never made it at all, this is a perfect recipe to start with. These mini pavlovas are very forgiving, and the rustic shape means you cannot fail to get great results!

You’ll start by making the meringue – I’ve done a deep dive in this post, so you’ll want to check it out before you begin.

Then simply dollop the meringue onto baking sheets and bake in a low-heat oven for 2 hours.

While the meringues are baking, make some quick-cooked fruit purees by cooking down blueberries and raspberries with a bit of sugar, and refrigerating overnight.

Any leftovers are delicious over ice cream, in yogurt, or on pancakes and waffles!

To serve, let each guest break up 2 meringues and layer in a bowl with the berry purees and freshly whipped cream.

Easy! And what could be better than a no-bake summer dessert?

Let me know if you try this recipe, and be sure to check out Elizabeth’s charming red white and blue funfetti pound cake!

Red White and Blue Pavlova Parfaits

sherisilver

An easy, delicious, do-ahead dessert that is perfect for all your summer celebrations!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Servings 8

Calories 248 kcal

Equipment

• Sheet pans
• parchment paper
• stand mixer

Ingredients

  

1x2x3x

• 4 large egg whites at room temperature
• 1/2 teaspoon cream of tartar
• 1 1/4 cup granulated sugar, divided
• 1 cup blueberries, fresh or frozen (if frozen no need to thaw)
• 1 cup raspberries, fresh or frozen (if frozen no need to thaw)
• 1 cup chilled heavy cream

Instructions

 

Make the meringues:

• Line 2 baking sheets with parchment paper. Pre-heat the oven to 200 degrees Fahrenheit.
• Using a mixer with a whisk attachment, beat the egg whites on low speed till the entire surface is covered with tiny bubbles and no "hole" is visible in the center. Add the cream of tartar and continue beating. Once tracks become visible increase the speed to medium and slowly add 1 cup of the granulated sugar. Once all of the sugar has been added increase the speed to high and beat till the meringue is very glossy with stiff peaks when the beater is lifted.
• Use a large spoon to dollop the meringue onto your prepared baking sheets. They won't spread so don't have to be spaced far apart. Use the back of the spoon to create a well in the center of each scoop. Bake for 2 hours.
• Turn off the oven, leave the door ajar and leave the baking sheets in for 1 hour. Remove the sheets and let cool completely.

Make the berry purees:

• In a small saucepan combine the blueberries and 1 tablespoon of the granulated sugar. Cook over medium heat, stirring continuously till the sugar is dissolved. Bring to a boil, then simmer for 5 - 10 minutes, breaking down the berries with a spoon. Transfer to a bowl and let cool completely before storing, covered, in the fridge.
• Clean out the saucepan and repeat with the raspberries and 1 tablespoon of sugar.

Assemble the parfaits:

• Beat the heavy cream with the remaining 2 tablespoons of sugar till thickened.
• To serve, break one of the meringues into a few pieces and place in the bottom of a bowl or jar. Top with a dollop of whipped cream and a drizzle of berry puree. Repeat layering. Serve immediately (parfaits can be assembled in advance and stored in the fridge for a few hours).

Nutrition

Serving: 1gCalories: 248kcalCarbohydrates: 37gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 34mgPotassium: 121mgFiber: 1gSugar: 35gVitamin A: 452IUVitamin C: 6mgCalcium: 26mgIron: 0.2mg

Keywords berries, gluten free, meringue, parfait, pavlova, whipped cream

did you make this recipe?tag @sherisilver on instagram!

FAQ – Red, White and Blue Pavlova Parfaits

Can I make pavlova parfaits in advance?
Yes! You can bake the meringues and cook the berry sauces a day or two in advance. Assemble the parfaits just before serving or a few hours before and refrigerate.

What’s the difference between pavlova and regular meringue?
Pavlova has a crispy outer shell and a soft, marshmallow-like interior, while traditional meringues are usually crisp all the way through.

Can I use frozen berries?
Absolutely. Frozen blueberries and raspberries work well for the puree—no need to thaw first.

Is this a gluten-free dessert?
Yes! These pavlova parfaits are naturally gluten-free—just check your ingredients to be safe.

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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