Name: Berry Pavlova
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Australian
Ingredients: Meringue; 6 egg whites; 1 ½ cups caster sugar; 2 tsp white vinegar; 1 tbsp cornstarch; 1/8 tsp salt; Topping; 2 cups whipping cream; 2 tbsp caster sugar; 1 tsp vanilla extract; 1 pound fresh berries (strawberries, blueberries, raspberries, etc.)

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Berry Pavlova is my favorite kind of summer indulgence—light, crisp, and refreshingly fruity. This classic dessert combines a delicate meringue shell with a marshmallow-like center, a layer of lightly sweetened whipped cream, and a crown of vibrant fresh berries. It’s a showstopper that feels both luxurious and effortless, perfect for warm-weather gatherings or weekend treats.

Why You’ll Love This Recipe

I love this pavlova because it’s a perfect balance of textures and flavors. The outside is crisp and golden, the center soft and airy, and the berries add just the right tang to offset the sweetness. It’s a surprisingly simple dessert to make but always feels elegant. Plus, I can switch up the fruit depending on the season or what I have on hand, making it incredibly versatile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Meringue
6 egg whites
1 ½ cups caster sugar
2 tsp white vinegar
1 tbsp cornstarch
1/8 tsp salt

Topping
2 cups whipping cream
2 tbsp caster sugar
1 tsp vanilla extract
1 pound fresh berries (strawberries, blueberries, raspberries, etc.)

Directions

I begin by preheating the oven to 300°F (150°C) and tracing an 8-inch circle on two sheets of parchment paper, flipping them over onto baking sheets.
In a clean mixing bowl, I whip the egg whites and salt until soft peaks form. Then, I gradually add the caster sugar while continuing to whip until the mixture turns glossy and thick—this usually takes 7 to 8 minutes.
I gently fold in the vinegar and cornstarch with a spatula.
I divide the mixture between the two parchment-lined baking sheets, spreading each into a round 8-inch meringue disk.
I bake both meringue layers for 1 hour, until they’re dry and crisp on the outside with a light golden color. Then I let them cool completely.
I whip the cream until soft peaks form, then add the sugar and vanilla and whip just until combined.
To assemble, I place one meringue layer on a serving plate, spread half the whipped cream, and top with about 7 oz of fresh berries. I gently place the second meringue on top and finish with the remaining cream and berries. I sometimes add a few mint leaves for a fresh touch.

Servings and timing

This recipe makes 8 servings.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

I’ve played around with this pavlova in so many ways. Sometimes I add a swirl of berry purée or lemon curd into the whipped cream for a burst of flavor. If I’m craving a richer version, I fold mascarpone into the cream. For a winter twist, I use roasted plums or poached pears instead of fresh berries.

Storage/Reheating

Pavlova is best enjoyed fresh after assembly, but if needed, I store any leftovers in the fridge and eat them within a day. The meringue can soften from the cream and berries, so I usually assemble just before serving. If I want to prep ahead, I bake the meringues a day in advance and keep them in an airtight container until ready to layer.

FAQs

Why is my meringue cracking?

Some cracks are totally normal—it adds to the rustic charm. I avoid opening the oven door too early and let the meringue cool gradually to reduce cracking.

Can I make the meringue in advance?

Yes, I often bake the meringue layers the day before and store them in an airtight container at room temperature.

What berries work best for pavlova?

I love a mix—strawberries, raspberries, blueberries, and blackberries. Tart berries balance the sweetness beautifully.

Can I use granulated sugar instead of caster sugar?

Caster sugar dissolves more easily, which is ideal for meringue. If I only have granulated sugar, I pulse it in a food processor first to make it finer.

How do I know when the meringue is done baking?

It should feel dry and crisp on the outside and lift easily from the parchment. The inside should remain soft and marshmallow-like.

Conclusion

This Berry Pavlova is my go-to dessert when I want something that’s as impressive as it is refreshing. The crisp shell, soft center, airy cream, and juicy berries come together in perfect harmony. It’s simple enough for a casual afternoon treat but elegant enough for a dinner party. Once I made it the first time, it became a summer tradition I look forward to every year.