If you’ve ever dreamed of a dessert that’s as stunning to look at as it is divine to taste, then this Berry Pavlova with Whipped Cream Recipe is calling your name. Imagine this: a crisp, delicate meringue base with a marshmallow-soft center, piled high with clouds of sweet whipped cream and crowned with a vibrant, juicy mix of fresh berries. It’s light yet indulgent, colorful yet simple, and perfect for celebrations or any day you want to treat yourself to something truly special. This recipe turns humble pantry staples into a spectacular showstopper that everyone will love.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in creating the perfect balance of texture, sweetness, and freshness that makes this Berry Pavlova with Whipped Cream Recipe so irresistible. From the crisp meringue shell to the luscious topping, every component works in harmony to elevate this dessert.
- 180 g (6.3 oz) egg whites: The foundation of your meringue, providing structure and that signature airy lift.
- 1/4 tsp cream of tartar or 1 tsp lemon juice: Helps stabilize the egg whites so they whip up glossy and hold their shape beautifully.
- 210 g (1 cup) granulated sugar or powdered sugar: Sweetens the meringue while giving it that crisp outer shell.
- 10 g vanilla sugar: Adds a warm, aromatic note that makes the pavlova truly inviting.
- 2 tsp cornstarch: Keeps the inside soft and marshmallow-like, balancing the crisp exterior perfectly.
- 250 ml (1 cup) whipping cream: Whipped into clouds of smooth cream that complement the meringue.
- 2 tbsp sugar (for cream): Sweetens the whipped cream just right without overwhelming the fresh berries.
- 300 g (1 1/2 cups) mixed fresh berries: A vibrant mix of strawberries, blueberries, raspberries, or blackberries that bring tangy freshness and striking color.
How to Make Berry Pavlova with Whipped Cream Recipe
Step 1: Prepare the Oven and Parchment Paper
Start by preheating your oven—if it’s fan-assisted, set it to 100 °C (210 °F), or 110 °C (230 °F) for a conventional oven. Then, take a piece of parchment paper and draw a neat 20 cm (8-inch) circle. This will be your guide for shaping the pavlova. Make sure your mixing bowl and utensils are spotless and free from any grease or egg yolks by wiping them down with a little vinegar. This helps your egg whites whip to their full fluffy potential.
Step 2: Make the Pavlova Mixture
Combine your egg whites and cream of tartar in a stand mixer, starting to beat at a low speed. Gradually add the sugars—both granulated and vanilla—one tablespoon at a time, letting each addition dissolve before adding the next. This slow process is key to getting a glossy, thick meringue that will bake into the perfect crisp shell. Keep beating for 8 to 9 minutes until stiff peaks form and the mixture looks shiny and luscious.
Step 3: Add Cornstarch and Shape the Pavlova
Sift the cornstarch over your meringue and gently fold it in—this little ingredient is the secret to that soft, marshmallowy interior. Next, spread half of the meringue within the circle you drew, then add the rest on top. Use a spatula to carefully shape and smooth it out with neat lines and a level top. This makes the pavlova visually stunning and ready to wow your guests.
Step 4: Bake the Pavlova
Pop your pavlova into the oven and bake gently for 2 hours. The low temperature is essential to keep the meringue cracking-free and evenly cooked. When time’s up, turn off the oven and let your pavlova cool inside for 4 to 5 hours or ideally overnight. This slow cooling process is what locks in the perfect texture, allowing the outside to remain crisp while the inside stays soft.
Step 5: Whip the Cream and Assemble
Whip your cream with sugar until it forms stiff, billowy peaks that feel like little clouds. Then, spread that sweet cream lovingly over your cooled pavlova base, and crown it with a generous heap of your mixed fresh berries. The colors and flavors here are seriously breathtaking and the perfect finishing touch for this dessert masterpiece.
How to Serve Berry Pavlova with Whipped Cream Recipe
Garnishes
Besides the mixed fresh berries, you can add a few sprigs of fresh mint for a pop of green and an added burst of freshness. A light dusting of powdered sugar over the berries just before serving looks magical and adds a subtle sweetness that ties everything together.
Side Dishes
This dessert shines on its own but pairs beautifully with a small scoop of homemade vanilla ice cream or a drizzle of warm berry coulis. If you’re serving a crowd, consider some light almond biscuits on the side to add a crunchy contrast that complements the soft pavlova.
Creative Ways to Present
If you’re feeling extra festive, try serving individual mini pavlovas in ramekins topped with whipped cream and berries. Another fun twist is layering pavlova shards with cream and berries in a glass to create a pavlova parfait, adding a modern flair while keeping all those fabulous flavors.
Make Ahead and Storage
Storing Leftovers
If you have any leftover pavlova, store the meringue separately from the cream and berries to maintain crispness. Keep the meringue in an airtight container at room temperature, and whip up fresh cream and add berries just before serving to ensure every bite stays perfect.
Freezing
Pavlova doesn’t freeze well once assembled with cream and fruit because the texture changes, but unassembled meringue nests can be frozen in airtight containers for up to a month. When ready, thaw at room temperature and then add whipped cream and fresh berries just before enjoying your Berry Pavlova with Whipped Cream Recipe.
Reheating
A pavlova is best served fresh or at room temperature; avoid reheating since the meringue will lose its delicate texture. Simply let any stored pavlova come to room temperature before adding cream and berries, and you’re good to go!
FAQs
Can I use regular sugar instead of vanilla sugar?
Yes, you can substitute vanilla sugar with regular granulated sugar if needed. While you’ll miss the subtle vanilla aroma, adding a teaspoon of vanilla extract to the egg whites can bring back that lovely flavor.
Why is my pavlova cracking?
Cracking usually happens if the oven temperature is too high or if you cool the pavlova too quickly. Make sure to bake at a low temperature and cool the pavlova slowly inside the turned-off oven for the best results.
What berries work best for this recipe?
Mixed fresh berries like strawberries, raspberries, blueberries, and blackberries are perfect. Feel free to use any combination you love or what’s in season to keep the dessert fresh and colorful.
Can I make the whipped cream ahead of time?
You can whip the cream a few hours ahead and keep it refrigerated, but for the lightest texture, it’s best to whip it fresh just before serving your pavlova.
Is it possible to make mini pavlovas instead of one large one?
Absolutely! Making mini pavlovas is a fun and elegant way to serve this dessert, especially for parties. Just adjust the baking time to about 1 to 1 1/2 hours depending on the size, and keep an eye on the oven.
Final Thoughts
There’s something truly magical about mastering the Berry Pavlova with Whipped Cream Recipe and watching the smiles when it’s served. It’s a dessert that feels fancy but is surprisingly approachable, making it an ideal choice to celebrate any occasion or just to elevate an ordinary day. Give it a try—you won’t regret creating this beautiful, delicious showstopper that brings joy with every bite.
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Berry Pavlova with Whipped Cream Recipe
- Total Time: 6 hours 20 minutes (including cooling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Berry Pavlova with Whipped Cream is a light and elegant dessert featuring a crisp meringue base topped with fluffy whipped cream and fresh mixed berries. Perfect for special occasions or a refreshing treat, it combines a crunchy exterior with a soft, marshmallow-like center and vibrant berry flavors.
Ingredients
For Pavlova:
- 180 g (6.3 oz) egg whites
- 1/4 tsp cream of tartar or 1 tsp (5 ml) lemon juice
- 210 g (1 cup) granulated sugar or powdered sugar
- 10 g vanilla sugar
- 2 tsp cornstarch
For Whipped Cream:
- 250 ml (1 cup) whipping cream
- 2 tbsp sugar
For Topping:
- 300 g (1 1/2 cups) mixed fresh berries
Instructions
- Prepare the oven and parchment paper: Preheat your fan-assisted oven to 100 °C (210 °F) or conventional oven to 110 °C (230 °F). On parchment paper, draw a 20 cm (8-inch) circle using a plate as a guide. Ensure your mixing bowl and utensils are clean and free of any egg yolk by wiping them with vinegar.
- Make the Pavlova mixture: Place egg whites and cream of tartar in a stand mixer. Beat on low speed, gradually adding the sugar (combined granulated and vanilla sugar) one tablespoon at a time, waiting 15-20 seconds between additions. Continue beating until the mixture is shiny and thick, approximately 8-9 minutes.
- Add the cornstarch and shape the Pavlova: Sift the cornstarch over the meringue and fold gently to combine. Spread half the meringue inside the drawn circle, then add the remaining mixture on top. Use a spatula to shape and smooth the surface, creating neat lines and an even top.
- Bake the Pavlova: Bake the meringue in the preheated oven for 2 hours. Once baked, turn off the oven and allow the Pavlova to cool inside the oven for 4-5 hours or overnight to prevent cracks and ensure a soft center.
- Whip the cream and assemble: Whip the whipping cream with sugar until stiff peaks form. Spread the whipped cream evenly over the cooled Pavlova base. Top generously with mixed fresh berries just before serving to maintain freshness and vibrant color.
Notes
- Ensure no traces of egg yolk are in the mixing bowl to help the egg whites whip properly.
- Use fresh, room temperature egg whites for better volume.
- Allow the Pavlova to cool completely in the oven to avoid cracking.
- Serve immediately after topping with berries to keep the meringue crisp.
- You can substitute cream of tartar with lemon juice as a stabilizer for the egg whites.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: Australian
