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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 minutes
Cook Time 1 hour
Cool Time 1 hour
Total Time 2 hours 20 minutes
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
 

  1. 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.
  2. 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.
  3. Sprinkle in the cornstarch, add vinegar and vanilla, then gently fold until combined.
  4. 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.
  5. In a chilled mixing bowl, beat the heavy cream, mascarpone, powdered sugar, and vanilla until soft peaks form. Keep refrigerated until ready to use.
  6. Carefully transfer the cooled pavlova to a serving platter.
  7. Spread the whipped cream on top and finish with fresh berries.
  8. Serve immediately, or refrigerate uncovered for up to 2 hours.