Koula Budler’s Summer Berry Pavlova

Submitted by Koula Budler

For this month’s Resident Recipe, we’re delighted to feature Koula Budler of Point Vista, who is sharing a beautiful summertime dessert with roots close to her heart: Summer Berry Pavlova.
Koula and her family have lived in Point Vista for seven years. They first built a new home in the neighborhood, then later moved into a larger home within the same community — a true testament to how much they love living here.
“We love the close community and neighbors who truly care and look out for one another,” Koula says. “We also love the fun community events for kids.”
One of her family’s favorite parts of their home is the green space behind their backyard, where they occasionally spot deer from the house. It’s one of those simple neighborhood joys that makes Point Vista feel special.
A South African Summer Favorite
Koula and her husband are both from South Africa, where pavlovas are a popular summertime dessert. After moving to Texas, Koula discovered that many of their friends had never tried pavlova before.
“When I made it for dinner parties here, most of our friends had never had it,” she says. “They expected the meringue to be hard and crunchy throughout, but the delight is in the soft, marshmallowy center.”
That contrast is what makes pavlova so memorable: a crisp outer shell, a soft and airy middle, fresh whipped cream, and bright summer berries piled beautifully on top.
“It’s quick and easy to make, strikingly beautiful, and very refreshing,” Koula says. “It’s not a rich, heavy dessert, which makes it perfect for hot Texas summers.”
A Dessert with an Elegant History
Pavlova has long been associated with both Australia and New Zealand, with both countries claiming the dessert as their own. It was named after Russian ballerina Anna Pavlova, and the dessert was created to reflect her light, airy elegance — often compared to the white, airy tutu she wore in The Dying Swan.
For Koula, pavlova is more than just pretty. It’s also wonderfully versatile.
“You can use different types of fruit depending on the season or your taste,” she says. “You can add flavors to the meringue, like coffee or chocolate, or drizzle lemon curd over the cream and top it with slivered almonds for a crunchy, tangy pavlova.”
It can be made as a layered cake, shaped into a large rectangle for easy slicing, or prepared as smaller single-serving pavlovas.
“The opportunities are endless,” Koula says. “It’s always a showstopper dessert without much skill, effort, or time needed.”

Koula’s Summer Berry Pavlova Ingredients
For the Meringue
  • 6 large fresh egg whites
  • 300g caster sugar
  • Pinch of sea salt
Koula’s note: Please weigh ingredients where necessary for accuracy. If caster sugar is not easily available, regular sugar can be used. The meringue may not be quite as light, but it will still be delicious.
For the Pavlova
  • 400g fresh strawberries and raspberries, or your preferred fruit
  • 400ml heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Fresh mint, for garnish
Instructions
  1. Preheat the oven to 300°F.
  2. Place the egg whites into a clean bowl and whisk at medium speed until they begin to form firm peaks.
  3. With the mixer still running, gradually add the sugar and a pinch of sea salt. Turn the mixer up to the highest setting and whisk for another 7 to 8 minutes, until the meringue is white, glossy, and smooth. If the mixture still feels grainy, whisk a little longer, being careful not to let the meringue collapse.
  4. Line two baking trays with baking paper. Divide the meringue mixture evenly between the trays and shape each portion into a circle about 8 inches in diameter.
  5. Place both trays in the oven and bake for 1 hour, until the meringues look slightly golden and are fluffy in the middle.
  6. While the meringues bake, prepare the berries. Halve or quarter the larger strawberries and leave the smaller ones whole. Mix the strawberries with the raspberries.
  7. Whip the cream with the sugar until soft peaks form. Add the vanilla extract.
  8. Once the meringues have cooled, spoon half of the cream mixture onto one meringue layer and smooth it out. Sprinkle half of the berries evenly over the cream. Place the second meringue layer on top and press down gently to help the layers stick together.
  9. Spread the remaining cream over the top layer and finish with the remaining berries. Scatter a few small mint leaves over the top, then serve and enjoy.

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