There is something truly magical about the airy sweetness of a perfectly made pavlova, especially when it’s crowned with fresh, vibrant berries and luscious whipped cream. This Berry Pavlova with Whipped Cream Recipe is a celebration of textures and flavors that will enchant your taste buds and impress anyone lucky enough to share it with you. The melt-in-your-mouth meringue creates a delicate crisp shell with a soft, marshmallow-like center, while the whipped cream adds a smooth richness and the berries bring a burst of tartness and color. You’re not just making a dessert here; you’re crafting an experience that feels like a summer garden in every bite.
Ingredients You’ll Need
The beauty of this Berry Pavlova with Whipped Cream Recipe is how it relies on simple, staple ingredients that come together to create something exceptional. Each item plays a key role, from the egg whites that transform into a cloud-like base, to the sugars that add sweetness and structure, and finally, the fresh berries that lend a natural freshness and brilliant color contrast.
- 180 g egg whites: These provide the fluffy, airy structure essential for that classic pavlova texture.
- 1/4 tsp cream of tartar or 1 tsp lemon juice: Helps stabilize the egg whites for a perfect meringue.
- 210 g granulated or powdered sugar: Sweetens and helps form the crisp exterior of the pavlova.
- 10 g vanilla sugar: Adds a subtle, comforting vanilla flavor that complements the meringue beautifully.
- 2 tsp cornstarch: Gives the pavlova its signature melt-in-the-mouth center texture.
- 250 ml whipping cream: Creates the airy, creamy layer that balances the crisp pavlova.
- 2 tbsp sugar for cream: Sweetens the whipped cream just enough without overpowering the berries.
- 300 g mixed fresh berries: The star topping that adds freshness, color, and juicy bursts of flavor.
How to Make Berry Pavlova with Whipped Cream Recipe
Step 1: Prepare the Oven and Parchment Paper
Start by preheating your oven—if using a fan-assisted model, set it to 100 °C (210 °F), or 110 °C (230 °F) for a conventional oven. Next, take a large sheet of parchment paper and draw a neat 20 cm (8-inch) circle using a plate as your guide. This will be your pavlova’s boundary, ensuring a consistent shape. Also, make sure your mixing bowl and utensils are cleaned with vinegar to remove any traces of egg yolk, which can prevent the egg whites from whipping properly.
Step 2: Make the Pavlova Mixture
Pour the egg whites into your stand mixer bowl along with the cream of tartar. Begin beating at a low speed until soft peaks start to form. Then, gradually add the combined granulated sugar and vanilla sugar one tablespoon at a time, allowing about 15-20 seconds between each addition. This slow incorporation of sugar is key to achieving that glossy, thick meringue texture. Beat continuously for about 8-9 minutes or until your mixture is thick, shiny, and holds stiff peaks.
Step 3: Add the Cornstarch and Shape the Pavlova
Sift the cornstarch over the meringue to avoid lumps, then gently fold it in with a spatula. Folding carefully helps keep the air in the mixture, which is crucial for the airy texture of the pavlova. Spread about half of the mixture evenly within your drawn circle on the parchment paper, then dollop the remaining meringue on top. Use a spatula to shape the top, creating elegant waves or neat lines for a decorative finish while leveling the surface.
Step 4: Bake the Pavlova
Place the pavlova in the preheated oven and bake for 2 hours. Once the baking time is up, turn off the oven but leave the pavlova inside to cool gradually for 4-5 hours or better yet, overnight. This slow cooling process prevents cracks and helps lock in that chewy interior we all adore.
Step 5: Whip the Cream and Assemble
When your pavlova is completely cooled, whip the cream with sugar until stiff peaks form. Spread this fluffy cloud of whipped cream generously over your pavlova base. Top it with a heaping handful of mixed fresh berries, cutting the pavlova into slices and serving immediately to enjoy the delightful combination of textures and flavors.
How to Serve Berry Pavlova with Whipped Cream Recipe
Garnishes
While the classic mixed berries offer a beautiful presentation, don’t be afraid to add a sprinkle of fresh mint leaves or a dusting of powdered sugar for a little extra flair. A small drizzle of passionfruit pulp or a splash of berry coulis can also elevate your pavlova, adding brightness and zing that make each bite even more exciting.
Side Dishes
This pavlova shines mostly on its own, but pairing it with a light, crisp glass of sparkling wine or a refreshing iced tea infused with lemon and mint can complement the sweet and tangy notes perfectly. For a slightly heartier twist, a simple fruit salad or a scoop of vanilla bean ice cream alongside the pavlova will delight your guests.
Creative Ways to Present
For gatherings, try making individual mini pavlovas using cupcake pans lined with parchment for charming single servings. Another fun idea is to assemble a layered pavlova trifle, alternating chunks of pavlova, whipped cream, and fresh berries in a clear glass bowl—this gives a dazzling visual and a portable way to enjoy the same irresistible flavors.
Make Ahead and Storage
Storing Leftovers
Because pavlova is most enjoyable freshly assembled, best results come from storing the meringue base and whipped cream separately. Keep the pavlova shell in an airtight container at room temperature away from moisture to preserve its crispiness. Whipped cream should be refrigerated and used within a day or two for peak freshness.
Freezing
You can freeze the pavlova base before assembling if needed. Wrap it tightly in plastic wrap and place it in a freezer-safe container. When ready to use, thaw at room temperature for a few hours before adding whipped cream and berries. However, fresh toppings never freeze well and should be added just before serving.
Reheating
Reheating pavlova is not recommended since the delicate meringue can soften and lose its signature texture. Instead, enjoy leftovers at room temperature, reassembled with fresh whipped cream and berries for the best experience.
FAQs
Can I use frozen berries for the topping?
While fresh berries deliver the best texture and flavor contrast, frozen berries can work in a pinch. Just make sure to thaw and drain them well to avoid sogginess that might weigh down the pavlova.
What’s the difference between granulated sugar and powdered sugar in this recipe?
Granulated sugar helps create the crisp shell typical of pavlova, while powdered sugar tends to dissolve more quickly and can lead to a softer texture. For the perfect balance, granulated sugar is preferred but powdered can be substituted if needed.
Can I make the whipped cream dairy-free?
Absolutely! Use coconut cream or a plant-based whipping cream alternative and whip it with a little sugar just as you would traditional cream. The flavor will be slightly different but still delicious.
Why is it important to clean the mixing bowl with vinegar before whipping egg whites?
Any trace of fat or yolk can prevent egg whites from whipping properly, so vinegar helps remove grease and also stabilizes the whites, ensuring you get those perfect stiff peaks for your pavlova.
How long does the meringue base hold its texture once topped with cream and berries?
Once assembled, the pavlova is best eaten within an hour or two. The moisture from whipped cream and berries gradually softens the meringue, so serving promptly keeps its delightful contrast of textures.
Final Thoughts
There is nothing quite as satisfying as pulling a golden pavlova from the oven and decorating it with a cloud of whipped cream and a rainbow of fresh berries. This Berry Pavlova with Whipped Cream Recipe is not only a stunning dessert but one packed with memories of joyful celebrations and leisurely afternoons. Give it a try—you’ll find yourself reaching for it again and again, sharing the magic with friends and family.
Print
Berry Pavlova with Whipped Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 6 hours 20 minutes (including cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
- Diet: Vegetarian
Description
This Berry Pavlova with Whipped Cream is a light and airy dessert featuring a crisp meringue base topped with fluffy whipped cream and fresh mixed berries. Perfect for special occasions or a refreshing summer treat, this pavlova offers a delightful combination of textures and flavors, balancing sweet, tart, and creamy elements with ease.
Ingredients
For Pavlova:
- 180 g (6.3 oz) egg whites
- 1/4 tsp cream of tartar or 1 tsp (5 ml) lemon juice
- 210 g (1 cup) granulated sugar or powdered sugar
- 10 g vanilla sugar
- 2 tsp cornstarch
For Whipped Cream:
- 250 ml (1 cup) whipping cream
- 2 tbsp sugar (for cream)
For Topping:
- 300 g (1 1/2 cups) mixed fresh berries
Instructions
- Prepare the Oven and Parchment Paper: Preheat your fan-assisted oven to 100 °C (210 °F) or a conventional oven to 110 °C (230 °F). Draw a 20 cm (8-inch) circle on a piece of parchment paper using a plate as a guide. Clean your mixing bowl and utensils with vinegar to ensure no traces of egg yolks remain.
- Make the Pavlova Mixture: In a stand mixer, combine the egg whites and cream of tartar. Begin beating at low speed. Gradually add the blended sugars—granulated or powdered and vanilla sugar—one tablespoon at a time, waiting 15-20 seconds between each addition. Continue beating until the mixture turns thick, glossy, and holds stiff peaks, which should take about 8-9 minutes.
- Add the Cornstarch and Shape the Pavlova: Sift the cornstarch over the meringue and gently fold it in to maintain the airy texture. Spread half of the meringue mixture evenly within the drawn circle on parchment paper, then add the remaining half on top. Use a spatula to shape the pavlova, creating neat lines and leveling the top for an inviting appearance.
- Bake the Pavlova: Place the pavlova in the preheated oven and bake for 2 hours. Once baked, turn off the oven but leave the pavlova inside to cool slowly for 4-5 hours or ideally overnight, allowing it to dry out and become crisp without cracking.
- Whip the Cream and Assemble: In a clean bowl, whip the heavy cream with sugar until stiff peaks form. Spread the whipped cream generously over the cooled pavlova base. Top with fresh mixed berries, slice carefully, and serve immediately to enjoy the contrast of crisp meringue, silky cream, and juicy berries.
Notes
- Make sure no egg yolk contaminates the egg whites, as this prevents proper meringue formation.
- Use a clean, dry bowl and utensils to beat the egg whites for best volume.
- Gentle folding of cornstarch preserves the airy texture of the meringue.
- Cooling the pavlova inside the oven helps avoid cracks by gradual temperature change.
- This dessert is best served the day it is assembled to keep the meringue crisp.
- You can substitute lemon juice for cream of tartar if unavailable.
