Pavlova with Berries and Cream

Name: Pavlova with Berries and Cream
Prep time: 20 min
Cook time: 60 min
Total time: 140 min
Ingredients: 4 large egg whites (room temperature); 1 cup 200 g granulated sugar; 1 teaspoon white vinegar (5 ml); ½ tablespoon cornstarch (4 g); ½ teaspoon pure vanilla extract (2.5 ml); 1 cup 240 ml heavy whipping cream, cold; 1 cup 240 g mascarpone cheese; 1 tablespoon powdered sugar (or more to taste (8 g)); ½ teaspoon pure vanilla extract (2.5 ml); 2 cups 300 g mixed fresh berries (strawberries, blueberries, raspberries, etc.)

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Want a dessert that is both easy to make and looks amazing? This Pavlova with Berries and Cream is crisp on the outside, soft and marshmallow-like on the inside, and topped with fluffy whipped cream and fresh berries. It's perfect for family meals, parties, or any special day, and everyone will love it

Delicious berry cheesecake topped with strawberries, blueberries, and whipped cream on a glass cake stand.

Pavlova is popular in spring and summer when berries are fresh. It is often served at celebrations like Mother's Day, holiday brunches, and summer parties.

This recipe was inspired by my other berry dessert on this site, Mini Granola Cups with Berries, which also uses fresh fruit. It also goes well with simple sweet recipes for a berry-themed menu!

Delicious meringue with fresh strawberries, blueberries, and whipped cream on a glass platter.

Ingredients

Egg whites whipped to make the light meringue base.
Sugar sweetens and helps the meringue hold its shape.
White vinegar helps the center stay soft.
Cornstarch keeps the inside soft and marshmallow-like.
Vanilla extract adds flavor to the meringue.
Heavy cream makes the topping smooth and fluffy.
Mascarpone cheese adds creaminess to the whipped cream.
Powdered sugar sweetens the cream.
Mixed fresh berries strawberries, blueberries, and raspberries for flavor and color.

See recipe card for quantities.

How to Make Pavlova with Berries and Cream

Lightly greased baking pan prepared with parchment for dessert, with fresh whipped cream in the mixer.

Preheat the oven to 300°F (150°C).
Line a baking sheet with parchment paper. Using a 7-inch (18 cm) circle template, trace the shape onto the parchment, then flip it over so the pencil marks are on the underside.

Delicious baking ingredients with powdered sugar, eggs, and liquids ready for mixing.

In a large, clean bowl, beat the egg whites on medium speed until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, beating on high speed for 8-10 minutes until glossy, stiff peaks form and the mixture feels smooth between your fingers.

Silky white whipped cream in a stainless steel bowl with a wooden spatula.

Sprinkle in the cornstarch, add vinegar and vanilla, then gently fold until combined.

Close-up of fluffy whipped cream in a bowl on a baking tray.

Spoon the meringue into the center of your traced circle and shape into a round nest with slightly raised edges.
Place in the oven, immediately reduce the temperature to 225°F (110°C), and bake for 60 minutes.
Turn the oven off and let the pavlova cool inside with the door closed for 1 hour.

Delicious whipped cream with strawberries and blueberries in a bowl, perfect for desserts or topping.

In a chilled mixing bowl, beat the heavy cream, mascarpone, powdered sugar, and vanilla until soft peaks form. Keep refrigerated until ready to use.

Cream cheese frosting in a glass bowl with berries in a black bowl upstairs.

Carefully transfer the cooled pavlova to a serving platter.

Hand piping whipped cream into a bowl for dessert topping.

Spread the whipped cream on top and finish with fresh berries.

Fresh berries on a cake with whipped cream and meringue, with additional berries in a bowl nearby.

Serve immediately, or refrigerate uncovered for up to 2 hours.

Hint: Make sure your mixing bowl and beaters are clean and dry before whipping egg whites. This helps the meringue rise properly.

Substitutions & Variations

Gluten-free: Pavlova is naturally gluten-free. Make sure your vanilla and other ingredients are also gluten-free if needed.
Extra flavor: Add a thin layer of berry sauce under the whipped cream.
Kids-friendly: Let kids place berries on top to make it fun.

See my related recipe, Mini Granola Cups with Berries, for another easy berry dessert.

💭Crucial Success Tips

Let the pavlova cool completely in the oven before opening the door so it stays crisp outside and soft inside. Beat the cream to soft peaks only to keep it smooth and fluffy. Fold the cornstarch, vinegar, and vanilla gently so the meringue stays light. Add the berries just before serving to prevent the meringue from getting soft.

FAQ

Why is my pavlova sticky?

High humidity or opening the oven too soon can make it soft. Let it cool completely with the door closed.

Can I use different fruits?

Yes. You can use any fresh fruits you like, such as kiwi, mango, or peaches. Just add them before serving.

Can I freeze pavlova?

The meringue base can be frozen for up to 1 month. Do not freeze once it is topped with cream and berries, as the texture will change.

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📖 Recipe

Top view of pavlova topped with whipped cream and fresh berries.

Tina

Pavlova with Berries and Cream

A classic pavlova with a crunchy meringue shell and soft, tender inside. The dessert is layered with whipped cream and fresh mixed berries, creating a balance of sweetness and freshness. It makes a beautiful centerpiece for any table.

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Prep Time 20

Cook Time 1

Cool Time 1

Total Time 2 20

Servings: 8 servings

Course: Dessert

Cuisine: Australian

Ingredients Method

Ingredients

For the Pavlova

4 large egg whites room temperature
1 cup 200 g granulated sugar
1 teaspoon white vinegar 5 ml
½ tablespoon cornstarch 4 g
½ teaspoon pure vanilla extract 2.5 ml

For the Topping

1 cup 240 ml heavy whipping cream, cold
1 cup 240 g mascarpone cheese
1 tablespoon powdered sugar or more to taste (8 g)
½ teaspoon pure vanilla extract 2.5 ml
2 cups 300 g mixed fresh berries (strawberries, blueberries, raspberries, etc.)

Method

Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. Using a 7-inch (18 cm) circle template, trace the shape onto the parchment, then flip it over so the pencil marks are on the underside.
In a large, clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating on high speed for 8-10 minutes until glossy, stiff peaks form and the mixture feels smooth between your fingers.
Sprinkle in the cornstarch, add vinegar and vanilla, then gently fold until combined.
Spoon the meringue into the center of your traced circle and shape into a round nest with slightly raised edges. Place in the oven, immediately reduce the temperature to 225°F (110°C), and bake for 60 minutes. Turn the oven off and let the pavlova cool inside with the door closed for 1 hour.
In a chilled mixing bowl, beat the heavy cream, mascarpone, powdered sugar, and vanilla until soft peaks form. Keep refrigerated until ready to use.
Carefully transfer the cooled pavlova to a serving platter.
Spread the whipped cream on top and finish with fresh berries.
Serve immediately, or refrigerate uncovered for up to 2 hours.

How to Store Pavlova with Berries and Cream

Store the baked and cooled pavlova base in an airtight container for up to 2 days. Keep the whipped cream in the refrigerator until ready to use. Once the pavlova is topped with cream and berries, serve it within a few hours for the best texture and flavor. Do not freeze after adding the cream and berries.