Pavlova With Berries and Cream
I was scared to make pavlova for the longest time. You know when something just seems too fancy? That was me with this dessert. But then my friend showed me one day how and I realized it’s not that hard at all, so now I am here to encourage you to try it too! The deliciousness is totally worth it.
The texture is what makes it so special – crispy on the outside, then once you bite in and it’s all soft and chewy like marshmallow. I love making these in the summer, for parties. Honestly, at this point, the hardest part is just not opening the oven door while it bakes.
Mine cracks occasionally and that’s fine – it still tastes just as amazing. You can make the meringue part earlier in the day, then just pile on the cream and berries when people are about to eat. Now let’s get to the recipe part.
Ingredients
Serves 8 people
For the Pavlova
- 4 large egg whites (room temperature). This is really important – cold eggs won’t whip up right. I take mine out of the fridge about an hour before I start. Also make sure there’s zero egg yolk in there or the meringue won’t work.
- 1 cup (200 g) granulated sugar. Regular white sugar is what you need. Don’t use powdered sugar for this part.
- 1 teaspoon white vinegar (5 ml). Sounds weird but it helps stabilize the meringue. You won’t taste it at all.
- ½ tablespoon cornstarch (4 g). This creates that soft marshmallow center. Don’t skip it.
- ½ teaspoon pure vanilla extract (2.5 ml). I always use the real stuff, not imitation.
For the Topping
- 1 cup (240 ml) heavy whipping cream, cold. It needs to be cold or it won’t whip properly. Sometimes I even chill my mixing bowl in the freezer for 10 minutes first.
- 1 cup (240 g) mascarpone cheese. This makes the cream extra rich and thick. You can find it near the fancy cheeses at most grocery stores.
- 1 tablespoon powdered sugar (or more to taste) (8 g). Start with one tablespoon and taste it, you might want it sweeter.
- ½ teaspoon pure vanilla extract (2.5 ml). Again, real vanilla makes a difference here.
- 2 cups (300 g) mixed fresh berries (strawberries, blueberries, raspberries, etc.). Whatever looks good at the store. I usually get a mix because it looks prettier.
How to do it
Prep the oven and baking sheet
Turn your oven to 300°F. You’ll need parchment paper on a baking sheet. Draw a 7-inch circle on the parchment using a plate or bowl as a guide, then flip the paper over so you won’t get pencil marks on your meringue. The circle outline will still show through.
Make the meringue
Get a large clean bowl – this matters more than you’d think. Even a tiny bit of grease will ruin your meringue. Beat the egg whites on medium speed until they start to look foamy and form soft peaks.
Now add the sugar really slowly, just one tablespoon at a time. Keep beating on high speed for 8 to 10 minutes. The meringue is ready when it’s shiny and forms stiff peaks that stand straight up. Rub a bit between your fingers – if you feel sugar grains, keep beating until it’s completely smooth.
Sprinkle the cornstarch over the top, add your vinegar and vanilla, then fold everything together gently with a spatula.
Shape and bake
Spoon all the meringue into the middle of your traced circle. Use the back of a spoon to shape it into a round nest shape with the edges slightly higher than the center. This is where the cream will go later.
Put it in the oven right away, then immediately turn the temperature down to 225°F. Bake for 60 minutes without opening the oven door. When the timer goes off, turn the oven completely off but leave the pavlova inside. Let it cool in there with the door shut for a full hour. Opening the door too early can make it crack.
Make the whipped cream
Chill your mixing bowl first if you have time. Pour in the heavy cream, mascarpone, powdered sugar, and vanilla.
Beat it all together until soft peaks form. Don’t overbeat or you’ll end up with butter. Keep this in the fridge until you’re ready to put everything together.
Assemble and serve
Move your cooled pavlova base carefully to whatever plate or platter you’re serving it on. They crack easily so use both hands. Spread the whipped cream mixture on top, right in that nest you made.
Pile the fresh berries on top of the cream. Serve it right away or keep it in the fridge for up to 2 hours. Don’t cover it though or the meringue will get soggy.
Pavlova with Berries and Cream
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.)
Instructions
- Prep the Oven and Baking Sheet
- 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.
Make the Meringue
- 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.
Shape and Bake
- 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.
Make the Whipped Cream
- In a chilled mixing bowl, beat the heavy cream, mascarpone, powdered sugar, and vanilla until soft peaks form. Keep refrigerated until ready to use.
Assemble and Serve
- 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.
