Pavlova Fresh Berries Cream (Print Version)

Crisp meringue topped with whipped cream and vibrant berries, offering a perfect balance of sweetness and freshness.

# What You'll Need:

→ Meringue

01 - 4 large egg whites, room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract

→ Whipped Cream

06 - 1 cup heavy whipping cream, cold
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract

→ Topping

09 - 2 cups assorted fresh berries (such as strawberries, blueberries, raspberries, blackberries)
10 - Fresh mint leaves, optional for garnish

# How to Make It:

01 - Preheat oven to 275°F. Line a baking sheet with parchment paper; trace an 8-inch circle as a guide and flip the paper over.
02 - In a large, clean mixing bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually add the superfine sugar, one tablespoon at a time, beating on high speed until the mixture is glossy and forms stiff peaks.
04 - Gently fold in cornstarch, white vinegar, and vanilla extract with a spatula until fully incorporated.
05 - Spoon meringue onto the parchment paper, forming a round disc with slightly raised edges to contain the toppings.
06 - Bake for 1 hour 15 minutes. Turn off the oven and allow the meringue to cool completely inside with the door slightly ajar.
07 - Beat cold heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
08 - Transfer cooled meringue to a serving platter. Spread whipped cream over the center and generously arrange assorted berries on top.
09 - Garnish dessert with mint leaves if desired. Serve immediately.

# Additional Tips::

01 -
  • This pavlova is crisp on the outside, marshmallowy inside, and it stuns guests every single time.
  • Fresh berries and whipped cream make the flavor feel light and joyful, so it's always a hit at brunch or celebrations.
02 -
  • Humidity is the sworn enemy of meringue---my first pavlova went sticky and limp when I ignored the weather forecast.
  • Letting it cool fully in the oven gives that ideal crisp shell without cracks.
03 -
  • Always clean your mixing bowl and beaters with vinegar and dry them well---even a speck of grease ruins your peaks.
  • Pulse regular sugar in a blender to make superfine at home for a smoother meringue.
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