Berry Pavlova

Why You’ll Love This Recipe

Berry Pavlova is a light and elegant dessert featuring a crisp meringue shell with a soft, marshmallow-like interior, topped with whipped cream and fresh berries. Named after the famous ballerina Anna Pavlova, this show-stopping dessert is perfect for special occasions, summer gatherings, or when you want a sweet treat that’s both airy and indulgent. The combination of crunchy, creamy, and juicy textures makes every bite unforgettable.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

egg whites
granulated sugar
cornstarch
white vinegar or lemon juice
vanilla extract
heavy whipping cream
powdered sugar
mixed fresh berries (such as strawberries, blueberries, raspberries, blackberries)

directions

Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw an 8-inch circle on the parchment as a guide.

In a clean mixing bowl, beat the egg whites until soft peaks form.

Gradually add granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.

Gently fold in the cornstarch, vinegar or lemon juice, and vanilla extract.

Spoon the meringue onto the prepared parchment, shaping it into a nest with a slightly raised edge.

Bake for 90 minutes, then turn off the oven and let the pavlova cool completely inside with the door slightly ajar.

Whip the heavy cream with powdered sugar until soft peaks form.

Top the cooled meringue with whipped cream and arrange fresh berries on top.

Servings and timing

This recipe yields 6-8 servings.
Preparation time: 20 minutes
Baking time: 90 minutes
Cooling time: 2 hours
Total time: 3 hours 50 minutes

Variations

Use passion fruit or kiwi for a tropical twist.
Add a drizzle of berry coulis or lemon curd on top for extra flavor.
Flavor the whipped cream with a touch of rosewater or orange blossom for a floral note.
Make mini pavlovas for individual servings.

storage/reheating

Store leftover pavlova in the refrigerator, loosely covered, for up to 2 days.
Avoid freezing assembled pavlova as the texture will deteriorate.
Keep meringue and toppings separate if preparing in advance for best texture.

FAQs

What is the texture of a pavlova?

It has a crisp outer shell and a soft, marshmallow-like center.

Why did my pavlova crack?

Cracking can occur from rapid temperature changes—cool it gradually in the oven.

Can I make pavlova ahead of time?

Yes, the meringue base can be made a day ahead and stored in an airtight container.

What berries work best?

Any combination of fresh strawberries, raspberries, blueberries, and blackberries.

Is it very sweet?

The meringue is sweet, but the whipped cream and tart berries balance it perfectly.

Can I use a stand mixer?

Yes, a stand mixer is ideal for beating egg whites to stiff peaks.

Can I make it without cornstarch?

Cornstarch helps stabilize the meringue’s texture, but you can omit it if needed.

What’s the best way to store leftovers?

Keep in the fridge in a loosely covered container and eat within 2 days.

Can I use frozen berries?

Fresh is best, but thawed and drained frozen berries can work in a pinch.

Can I double the recipe?

Yes, but you may need two baking trays and to adjust the baking time slightly.

Conclusion

Berry Pavlova is a beautiful and delicious dessert that combines crisp meringue, fluffy cream, and juicy berries for an unforgettable treat. It’s the perfect centerpiece for any celebration or a refreshing end to a summer meal. With its elegant presentation and balanced flavors, it’s sure to impress both guests and family alike.

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