Berry Pavlova with Whipped Cream is one of those desserts that takes center stage at any gathering, combining the magical crispness of baked meringue with lush, billowy whipped cream and the bright pop of fresh berries. The contrasting textures and colors come together in an almost cloud-like creation, offering the perfect balance between sweet, tart, creamy, and crisp. If you’re looking to impress your guests or simply treat your family to something special, this show-stopping treat is simpler to make than it looks and celebrates the very best of summer’s bounty.
Ingredients You’ll Need
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For the pavlova:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups mixed fresh berries (such as strawberries, blueberries, raspberries, blackberries)
- Fresh mint leaves for garnish (optional)
How to Make Berry Pavlova with Whipped Cream
Step 1: Prepare Your Pavlova Base
Start by preheating your oven to 250°F, and line a baking sheet with parchment paper. Trace an 8-inch circle in the center, then flip the paper over so the tracing won’t touch the pavlova. This guide ensures a lovely, uniform shape and keeps cleanup easy.
Step 2: Whip the Meringue
In a perfectly clean, dry mixing bowl, beat your room-temperature egg whites on medium-high speed until soft peaks barely hold their shape. Begin adding the granulated sugar, one tablespoon at a time, continuing to beat until your meringue is thick, glossy, and forms stiff peaks—this could take 6–8 minutes but is key for stability in Berry Pavlova with Whipped Cream.
Step 3: Add the Magic Touches
With a gentle hand, fold in the vinegar, cornstarch, and vanilla extract. This step locks in that dreamy marshmallow center and delicate flavor. Don’t over-mix, as you want to preserve all the lovely volume you just created.
Step 4: Shape and Bake
Spoon the pillowy meringue onto your prepared circle, spreading it out to fill the guide and using the back of a spoon to create a slight well in the center. This well is where your whipped cream and berries will nestle later. Bake for 1 hour and 15 minutes, then turn off the oven and let it cool inside with the door closed for another hour—this slow cooling helps prevent cracks and keeps the exterior crisp.
Step 5: Whip the Cream and Get Topping
When the pavlova is cool, combine the heavy whipping cream, powdered sugar, and vanilla extract. Mix just until soft peaks form—overbeating will turn it grainy. Spoon that glorious whipped cream into the pavlova’s center and mound the berries on top for the signature look of Berry Pavlova with Whipped Cream.
How to Serve Berry Pavlova with Whipped Cream
Garnishes
A sprig of fresh mint or a light dusting of powdered sugar lends a final touch of elegance, making each serving feel extra special. Not only does it add beauty, but a touch of mint also amplifies the freshness of the berries.
Side Dishes
Because Berry Pavlova with Whipped Cream is both light and celebratory, it’s best paired with simple side sips—think herbal teas, a crisp glass of sparkling wine, or fresh lemonade. These gentle accompaniments let the pavlova shine as the finale of your meal.
Creative Ways to Present
If you want to add a twist, try making personal-size pavlovas on individual parchment squares, or layer crumbled meringue, whipped cream, and berries in clear glasses for an elegant parfait. Serve on a cake stand or scatter edible flowers around the platter for a dramatic reveal—this dessert loves to make an entrance!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the pavlova (without cream and berries) in an airtight container at room temperature for up to one day. Once assembled, it’s best enjoyed the day of, as the cream and fruit soften the crisp shell over time.
Freezing
Freezing Berry Pavlova with Whipped Cream is not recommended once fully assembled, but you can freeze the bare meringue base. Wrap it gently in plastic and then foil, and freeze for up to one month. Thaw at room temperature still wrapped to prevent surface moisture from forming.
Reheating
Pavlova doesn’t need reheating. Serve it straight from room temperature, as meringue doesn’t take well to recooking. The whipped cream and berries should be freshly added just before serving for the best texture and taste.
FAQs
How do I know when my meringue is whipped enough?
The meringue should be glossy and form stiff peaks that hold their shape when you lift the beaters. Rub a bit between your fingers; if it feels gritty, keep beating until all the sugar dissolves for the ideal Berry Pavlova with Whipped Cream base.
What if my pavlova cracks?
Even the pros get a few cracks now and then! Simply spoon the whipped cream and berries over the crack—no one will notice, and it will still taste delicious. It’s all part of the rustic charm.
Can I use frozen berries?
Fresh berries are best for Berry Pavlova with Whipped Cream, as frozen ones release extra moisture and can make the dessert soggy, but if you must use frozen, thaw and pat dry thoroughly before topping.
Is there a dairy-free alternative for the whipped cream?
Absolutely! You can whip coconut cream or use a dairy-free whipped topping in place of traditional cream. Just be sure to chill your dairy-free substitute and don’t overwhip it.
Why did my pavlova weep or become sticky?
Humidity is usually the culprit—it affects the sugar in the meringue. Try to make your pavlova on a dry day, and always cool it in the oven to minimize sticky surfaces and ensure the best possible result for Berry Pavlova with Whipped Cream.
Final Thoughts
This Berry Pavlova with Whipped Cream is truly a celebration in every bite, combining crisp meringue, luscious cream, and juicy berries. If you’re searching for a dessert that’s impressive yet totally doable, this is your answer—so don’t wait for a special occasion to give it a try!
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Berry Pavlova with Whipped Cream Recipe
- Total Time: 2 hours 40 minutes (including cooling)
- Yield: 8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the light and airy delight of this Berry Pavlova with Whipped Cream. A crispy meringue base topped with fluffy whipped cream and a colorful assortment of fresh berries, this dessert is a perfect balance of sweetness and freshness.
Ingredients
For the pavlova:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups mixed fresh berries (such as strawberries, blueberries, raspberries, blackberries)
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 250°F. Line a baking sheet with parchment paper and trace an 8-inch circle in the center. Flip the parchment over so the pencil mark doesn’t transfer to the pavlova.
- Beat egg whites: In a clean, dry mixing bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating until the mixture is glossy and forms stiff peaks (about 6–8 minutes).
- Fold in ingredients: Gently fold in the vinegar, cornstarch, and vanilla extract. Spoon the meringue onto the prepared parchment, spreading it into the circle and creating a slight well in the center for the toppings.
- Bake: Bake for 1 hour and 15 minutes, then turn off the oven and let the pavlova cool inside the oven with the door closed for another hour (this prevents cracks).
- Whip cream: While the pavlova cools, whip the cream, powdered sugar, and vanilla extract together until soft peaks form.
- Assemble: Once the pavlova is completely cool, spoon the whipped cream into the center and top with fresh berries. Garnish with mint leaves if desired. Serve immediately.
Notes
- Make the meringue base a day ahead and store it in an airtight container until ready to assemble.
- Avoid making pavlova on humid days, as moisture affects the texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 28g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
