Berry Pavlova

Berry Pavlova is a light, airy dessert that features a crisp meringue shell with a marshmallow-like center, topped with freshly whipped cream and a medley of sweet-tart berries. Named after the Russian ballerina Anna Pavlova, this elegant treat is as beautiful as it is delicious—perfect for special occasions, holidays, or a refreshing summer dessert.

Why You’ll Love This Recipe

This show-stopping dessert offers a perfect balance of textures and flavors. The meringue is crisp on the outside and soft on the inside, while the whipped cream adds richness and the berries bring bright, juicy freshness. It’s naturally gluten-free, easy to make ahead, and endlessly customizable with your favorite fruits or sauces. Despite its delicate appearance, Pavlova is simpler than it looks and always impresses.

Ingredients

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

For the meringue:

• Egg whites (room temperature)
• Granulated sugar
• Cream of tartar or white vinegar
• Cornstarch
• Vanilla extract

For the topping:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Fresh berries (strawberries, blueberries, raspberries, blackberries)
• Optional: mint leaves or berry sauce for garnish

Directions

this recipe

1. Preheat oven: Set oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7- to 8-inch circle as a guide.
2. Make the meringue: In a clean, dry bowl, beat egg whites with cream of tartar or vinegar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Fold in cornstarch and vanilla.
3. Shape the base: Spoon the meringue onto the parchment, spreading it within the circle. Create a slight well in the center for the toppings.
4. Bake: Bake for 1 hour 15 minutes, then turn off the oven and let the meringue cool inside with the door slightly open. This prevents cracking.
5. Whip the cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
6. Assemble: Gently transfer the cooled meringue to a serving plate. Top with whipped cream and arrange berries on top.
7. Serve: Serve immediately or chill briefly before serving.

Servings and timing

• Servings: 8
• Prep time: 20 minutes
• Bake time: 1 hour 15 minutes
• Cooling time: 1 hour
• Total time: About 2 hours 35 minutes

Variations

• Citrus twist: Add lemon or lime zest to the whipped cream or meringue.
• Chocolate Pavlova: Mix cocoa powder into the meringue for a rich flavor.
• Tropical version: Use mango, kiwi, and passion fruit instead of berries.
• Mini pavlovas: Make individual servings by forming smaller meringue nests.
• Dairy-free: Use coconut cream whipped with a touch of vanilla as a topping.

Storage/reheating

Assembled pavlova should be eaten the day it’s made to maintain its crisp texture. Store leftover meringue shells in an airtight container at room temperature for up to 2 days. Do not refrigerate the meringue alone, as it will soften. Assembled pavlova does not reheat well and is best served fresh.

FAQs

What is pavlova made of?

Pavlova is made from egg whites, sugar, and a touch of vinegar or cream of tartar, with cornstarch added for a soft interior.

Why did my pavlova crack?

Cracking can happen due to rapid temperature changes. Let it cool slowly in the oven with the door ajar to minimize this.

Can I make pavlova ahead of time?

Yes, bake the meringue a day ahead and assemble just before serving.

How do I get a crisp meringue?

Use superfine sugar, beat until stiff peaks form, and bake low and slow.

Is pavlova gluten-free?

Yes, it’s naturally gluten-free.

Can I freeze pavlova?

No, freezing will ruin the texture of the meringue.

What fruits go best on pavlova?

Berries are traditional, but tropical fruits or stone fruits like peaches also work beautifully.

Can I use store-bought whipped topping?

Freshly whipped cream is best, but you can use stabilized whipped topping in a pinch.

What if my meringue is weeping?

Weeping usually results from under-beating or humid conditions. Make sure your meringue is stiff and glossy before baking.

Can I double the recipe?

Yes, but use a larger baking sheet and extend the bake time slightly.

Conclusion

Berry Pavlova is a stunning, light dessert that’s surprisingly easy to make and always leaves an impression. With its crisp shell, creamy topping, and vibrant fruit, it’s a delightful finale to any meal. Whether you’re celebrating a special event or just want a refreshing treat, this dessert is sure to dazzle your guests and satisfy your sweet tooth.

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