Berry Pavlova

This fluffy Berry Pavlova piled high with whipped cream and fresh berries is guaranteed to steal the spotlight at any get-together. It’s just as perfect for laid-back family nights as it is for wowing your friends at a dinner party or served as a holiday dessert. It’s both an impressive and delicious treat!

What’s the Difference Between Meringue and Pavlova?

Meringue and pavlova share similar beginnings but feature differences in texture, use and presentation. While both desserts share that magical combo of sugar and egg whites, meringue is more of a topping while pavlova takes the cake. Literally.

• Meringue is typically made by whipping egg whites with sugar until stiff peaks form, often with a bit of cream of tartar added to stabilize the mixture. It’s commonly used as a topping for pies such as lemon meringue, where it’s lightly baked or torched just to toast the top. This gives it a beautiful golden color and a soft, airy texture that melts in your mouth.
• Pavlova starts with the same basic ingredients, but is baked differently. Instead of just toasting the top, a pavlova is baked low and slow to dry it out, forming a crisp, delicate shell on the outside while staying marshmallow-soft on the inside. It’s shaped into a round base—almost like a cake—that becomes the star of the dessert rather than a topping. Once cooled, it’s typically topped with whipped cream and fresh fruit, turning it into a show-stopping centerpiece.

Ingredients to Make Berry Pavlova Recipe

Light, airy, and irresistibly sweet, pavlova features a crisp, delicate meringue shell and soft, marshmallow-y center, it’s the perfect foundation for a cloud of whipped cream and fresh fruit. Ingredients you’ll need to make Mixed Berry Pavlova: (Scroll down for the full printable recipe card.)

• Eggs – Large egg whites should be room temperature for the fluffiest pavlova.
• Sugar – Superfine sugar for sweetness.
• Cream of Tartar – Stabilizes the whipped egg whites. You could replace this with 1 teaspoon lemon juice or white vinegar.
• Salt – Salt balances the sweetness.
• Cornstarch – Cornstarch assists in stabilizing the whipped meringue and helps it hold its shape.
• Flavoring – Almond extract adds a hint of nutty flavor.
• Whipped Cream – Heavy whipping cream, granulated sugar and vanilla extract.
• Berries – Fresh strawberries, blueberries and raspberries tossed with granulated sugar for a hint of sweetness.

How to Make the BEST Berry Pavlova Recipe

• Heat Oven and Prepare Pan – Preheat oven to 200°F. Line a baking sheet with parchment paper.
• Whip Egg Whites – Use an electric mixer fitted with the whisk attachment, whip together egg whites, salt and cream of tarter just until glossy peaks (shiny peaks) form. (Medium-high speed)
• Combine the Sugar and Cornstarch – Whisk together sugar and cornstarch in a separate bowl. Lower speed of mixer and gradually add sugar, about 3 Tbsp at a time.
• Stiff Peaks – Beat just until stiff peaks form, don’t overbeat. Add almond extract, mix on low just until combined.
• Transfer Meringue Mixture to Prepared Pan – Mound the meringue onto the center of the parchment lined pan, spreading into roughly a 9-inch circle. Leave the sides higher than center to form space to for the whipped cream and berry filling.
• Oven – Bake per the recipe then turn off oven leaving the meringue in the oven for another 2-3 hours to slowly cool. I often leave it in the oven overnight.
• Make the Fresh Whipped Cream – Beat together the cream, sugar and vanilla until stiff peaks form. Spread into center of pavlova.
• Garnish with Fresh Berries – Arrange, strawberries, blueberries and raspberries over whipped cream.

Kitchen Equipment You’ll Need to make Berry Pavlova Cake

• Stand mixer or hand mixer is imperative for making the meringue.
• Large bowl and one medium bowl for mixing the sugar and cornstarch.
• Measuring cups and spoons for accurate ingredient measurements.
• 9-inch plate or pie plate to outline for the shape.
• Tablespoon for slowly adding the sugar-cornstarch mixture.
• Icing spatula or rubber spatula for spreading the meringue on the pan.
• Sheet pan and parchment paper for baking the pavlova.

Recipe Variations and Substitutions

• Leave a Rim to Hold the Filling: When spreading the meringue on the sheet pan prior to baking, leave the edge slightly raised to form a rim to hold the berries and whipped cream in place.
• Sugar: You may opt to use granulated sugar and process it in the bowl of a food processor fitted with a steel blade to make your own superfine white sugar. This will prevent the meringue from becoming grainy.
• Pure Vanilla Extract: If you want the merengue to be pure white use clear vanilla extract. You may also choose to toss the fruit with framboise liqueur in place of vanilla extract.
• Fruit: I chose to fill the pavlova with whipped cream and a trio of sweetened fresh berries. You can, of course, fill it with peaches, slices of mango or passion fruit, kiwi, a variety of mixed fruit, blackberries or any of your favorite berries and fruit. The filling is fully customizable!
• Fresh Sweetened Whipped Cream: Fresh whipped cream isn’t as stable as Cool Whip. You could use thawed whipped topping or use lemon curd, instead.
• Flavorings: You can use lemon extract, orange extract, vanilla extract, rum extract or brandy extract to change the flavor of both the pavlova meringue disk and the whipped cream.
• Alternate Toppings: You can drizzle the fruit with raspberry sauce, strawberry sauce, caramel sauce, hot fudge sauce or slightly melted fruit preserves or jam in your favorite flavor.

Storage and Leftovers

• Make-Ahead Tip: Mixed Berry Pavlova is a handy option for making dessert in advance as the meringue needs several hours to dry and set after baking. Make it the day before you plan on serving it is recommended.
• Fill the Pavlova with Cream and Berries: I recommend whipping the cream and macerating the strawberries on the same day you plan to serve the pavlova. Prepare both a couple of hours prior and keep chilled until assembling. Assemble, then cut the pavlova into wedges and enjoy. Doing so, will prevent any of the ingredients from breaking down or becoming watery.
• Storage: Pavlova disk (that isn’t filled) can be stored at room temperature for up to one week.
• Storing After Assembling: If you’ve already filled it with whipped cream and berries, cover it with plastic wrap or transfer to an airtight container and store it chilled for up to 3 days. It’s best to store the ingredients separately. There likely won’t be any leftovers you’ll want to eat the whole thing!

More Easy Fruit Dessert Recipes to Make

• This Easy Fruit Salad can be served for breakfast, brunch, snacking or dessert.
• This Easy Fruit Dip is party ready!
• See my tutorial for how to make your own Fruit Bouquet!
• My Fruit Salad Trifle is a perfect for baby showers, wedding showers, backyard barbecues and potluck gatherings.
• Fruit Pizza Sugar Cookies can be customized using your favorite fruit.
• My recipe for Fruit Pizza has a homemade cookie crust.
• Make-ahead Frozen Berry Fruit Salad is cool and refreshing.
• No worries about melting ice cream when you make my Fruit Bowl Sundae.
• Rainbow Fruit Kabobs from Six Sisters Stuff.

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Helpful Kitchen Items:

• Mixing Bowls
• Baking Sheets
• Measuring Set
• Mixer

Print

Berry Pavlova

Course Dessert

Cuisine American, Southern

Keyword mixed-berry-pavlova

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Cooling Time 3 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 10 servings

Calories 241kcal

Ingredients

• Pavlova:
• 5 large egg whites room temperature
• 1/4 tsp salt
• 1 tsp cream of tarter
• 1 cup superfine white sugar plus 1 Tbsp for the berries
• 1 Tbsp cornstarch
• 1/2 tsp almond extract
• Whipped Cream:
• 1 cup cold heavy cream
• 3 Tbsp granulated sugar
• 1 tsp vanilla extract
• Berries:
• 1 quart strawberries hulled and sliced
• 1/2 pint blueberries
• 1/2 pint raspberries

Instructions

• Preheat oven to 200°F. Line a baking sheet pan with parchment paper.  Flip a 9-inch plate onto the parchment paper and use the tip of a knife to outline, being careful not to cut all the way through the paper.
• Pavlova: Pour the egg whites, salt and cream of tarter into the bowl of an electric mixer fitted with the whisk attachment. Whip together on medium-high speed until glossy peaks form. (Shiny peaks).
• Whisk together 1 cup sugar and cornstarch in a separate bowl. Lower speed of mixer and gradually add sugar, about 3 Tbsp at a time. Beating just until stiff peaks form, don't overbeat. Add almond extract, mix on low just until combined.
• Mound the beaten egg whites (meringue) onto the middle of the circle of the parchment paper lined pan, spreading into roughly a 9-inch circle. Leave the sides higher than center to form space to encase the filling.
• Bake for 2 hours. Turn off oven leaving the meringue in the oven for another 2-3 hours or overnight.
• Whipped Cream: Using an electric mixer, beat together cream, sugar and vanilla until stiff peaks form, don't overbeat. Spread into the middle of the pavlova.
• Berries: Toss sliced strawberries with 1 Tbsp sugar, stir and let sit for a few minutes to macerate.
• Spoon the fresh strawberries, fresh blueberries and fresh raspberries over the sweetened whipped cream leaving a border of cream and meringue.
• Slice and serve immediately or chill until serving.

Nutrition

Serving: 1g | Calories: 241kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 94mg | Potassium: 250mg | Fiber: 4g | Sugar: 32g | Vitamin A: 382IU | Vitamin C: 64mg | Calcium: 40mg | Iron: 1mg

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