Berry Pavlova

Berry Pavlova

Watch the video for this recipe:

Berry Pavlova is an irresistible dessert, one of the best desserts you can make during the summer. The meringues are very light and delicate, with a crispy crust and soft marshmallow like interior. Their sweetness is so well balanced with the tart fresh seasonal berries, and lightly sweet whipped cream.

The recipe is very easy to prepare, you need to have the eggs separated very carefully so no egg yolks remain which will make the whites whip really well and reach their maximum volume. Caster sugar is used in this recipe as this dissolves easier than regular sugar. The cornstarch and vinegar are used as stabilizers and help creating the marshmallow textured center and crispy shell which is specific to pavlova.


You can either make a whole meringue or divide the mixture to create separate meringues and then put together using whipped cream and fruits. No matter which way you choose it to be, you will be absolutely delighted. Summer shouldn’t pass without trying this heavenly dessert.


Related Posts:
Peach Chocolate Pavlova
Chocolate Walnut Clouds with Cocoa Nibs
Peach Cake with Meringue Topping


Recipe slightly adapted after



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  • Makes about 8 servings
  • Meringue
  • 6 egg whites
  • 1 1/2 cups (300g) caster sugar
  • 2 tsp white vinegar
  • 1 tbsp (8g) cornstarch
  • 1/8 tsp salt
  • Topping
  • 2 cups (500g) whipping cream
  • 2 tbsp (30g) caster sugar
  • 1 tsp vanilla extract
  • 1 pound (500g) fresh berries
  1. Preheat oven to 300 F (150 C). Trace 8 in (20 cm) circle on two pieces of parchment paper. Flip and place on baking sheets.
  2. Place the egg whites and salt in a mixing bowl and start whipping at medium speed until foamy and soft peaks form. Gradually add sugar, and continue whipping for about 7-8 minutes until thick, white and glossy.
  3. Add the vinegar and cornstarch and fold them in using a spatula.
  4. Divide and spoon the mixture onto the prepared baking sheets. Using a spatula form 8 in (20 cm) meringue rounds.
  5. Place both sheets in the oven and bake for 1 hour until dry and crispy on the outside and slightly golden.
  6. Remove and let cool completely.
  7. Whip cream until soft peaks form. Add sugar and vanilla extract and whip to combine.
  8. Place one of the meringue on to the serving plate. Spread half of the cream and about 7 oz (200g) of the fresh berries.
  9. Place the other meringue on top, spread the other half of the whipped cream and finish with the rest of the berries (about 10 oz - 300g) on top. Decorate with mint leaves if desired and serve.
Berry Pavlova-1
Berry Pavlova-2
Nutrition facts 1 Serving (155g) - Calories: 290, Fat: 9.5g, Saturated Fat:5.8g, Unsaturated Fat:0.0g, Carbohydrates:49.2g, Sugar:44.8g, Fiber:2.1g, Protein:3.8g, Cholesterol:33mg, Calories from Fat 86, Sodium 109mg, Potassium 147 mg, Vitamin A 6%, Vitamin C 21%, Calcium 3%, Iron 2%, Nutrition Grade D-, Daily Percent Values are based on a 2000 calorie diet.
On August 21, 2015 at 08:24 am, Kristi @ Inspiration Kitchen said...
What a gorgeous looking summer dessert, Ella! I could totally see this on a table for guests. They'd be so impressed! I love it!
On August 22, 2015 at 06:59 pm, Liz said...
My family loves palova! And topped with berries? Scrumptious!!
On August 23, 2015 at 01:41 am, said...
gracias y compartido
On August 23, 2015 at 11:13 am, mira said...
This Pavlova looks gorgeous with all the berries on top! Pinned!
On August 24, 2015 at 04:07 am, Jess @ Sweetest Menu said...
I am not sure it gets any better than a pavlova! This looks like a masterpiece Ella!
On September 15, 2015 at 02:08 pm, Kate said...
Is cornstarch and vinegar necessary in this recipe? You don't use them in your Peach Chocolate Pavlova...And is there any difference what kind of sugar to use for Pavlova (caster sugar, raw sugar, white/brown sugar, etc.)? Thank you in advance!

You can try it without, indeed I did not use the Peach and Chocolate Pavlova but meanwhile I've been reading about it and it is said that vinegar and cornstarch are both working as stabilizers and create that marshmollaw texture to the meringue. Feel free to try it without, I am sure it will be as good. I've mentioned that caster sugar is best for this recipe as it dissolves faster. Let me know if you try it out, I hope you will love it.

On September 20, 2015 at 04:11 am, Kate said...
Thank you so much, Ella! I eventually found the cornstarch in stores!))) and made this Pavlova for my husband's birthday. It turned great!! All loved it so much. The texture was amazing, just like in homemade cafes!))) Thanks for your blog!

It's so rewarding for me to hear this Kate.. Makes me happy  that it turned great for you and you enjoyed it. Cheers:)

On October 09, 2015 at 08:32 pm, Whitni @ A Cookie & A Kiss said...
Wow. This looks beautiful I have never made pavlova but I certainly want to try after reading your post and seeing these beautiful pictures!

Sounds awesome.. let me know when you try it out.. maybe even send me photos via Facebook :)

On July 12, 2021 at 07:45 am, Narcisa said...
O intrebare legata de modul de coacere: daca se folosesc 2 tavi simultan cu functia trafitionala trebuie rotite tavile la jumatatea timpului de coacere? Sau se foloseste o functie cu ventilatie? Felicitari pentru site, video-uri. Am incercat multe retete si au iesit perfect.

Eu cu functia traditionala le-am copt.. si nu le-am rotit.. dar daca observi ca este nevoie.. poti dupa 30 min sa le rotesti. 

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