When it comes to show-stopping desserts that taste as heavenly as they look, Pavlova topped with whipped cream and berries steals the spotlight. This cloud-like treat features a crisp meringue shell with a marshmallow-soft center, crowned with billows of whipped cream and jewel-toned fresh berries. It’s the kind of dessert that impresses at dinner parties, brunches, or whenever you want to add a little magic to your table.
Whether you’re already a meringue lover or just dipping your toes into the world of egg-white wonders, this recipe will guide you through the process while sharing a few secrets to perfecting the classic Pavlova.
🌸 What Is Pavlova?
Pavlova is a delicate meringue-based dessert named after Russian ballerina Anna Pavlova. Its signature characteristics? A crispy exterior, soft and pillowy inside, and a topping of fresh whipped cream and fruits. While it originated from either Australia or New Zealand (the debate continues!), it’s loved worldwide for its light texture and visual beauty.
🧁 Ingredients You’ll Need
For the meringue base:
- 4 large egg whites, room temperature
- 1 cup (200g) granulated sugar
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 2 tsp cornstarch
For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Assorted fresh berries (strawberries, blueberries, raspberries, blackberries)
🥣 Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and draw an 8-inch circle in the center as a guide.
2. Whip the Egg Whites
In a clean, dry bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, increasing speed to high. Continue beating until stiff, glossy peaks form—about 6-8 minutes.
3. Fold in Extras
Gently fold in the vinegar, vanilla, and sifted cornstarch. These help stabilize the meringue and give it that marshmallowy center.
4. Shape the Meringue
Spoon the mixture onto the circle on the parchment paper, creating a well in the center for the toppings.
5. Bake Low & Slow
Bake for 60 minutes, then turn off the oven and leave the Pavlova inside (door closed) for another hour. This prevents cracks and helps it cool gradually.
6. Whip the Cream
In a chilled bowl, whip cream with powdered sugar and vanilla until soft peaks form.
7. Assemble & Top
Just before serving, spoon the whipped cream over the Pavlova and scatter with fresh berries. A dusting of powdered sugar or a drizzle of berry coulis adds an extra flourish.
🍓 Tips for Pavlova Success
- Use room-temperature egg whites: They whip better and create more volume.
- Avoid moisture: Humidity can make your meringue weep or collapse.
- Don’t open the oven door too soon: Letting the Pavlova cool gradually helps maintain its structure.
- Top right before serving: Moisture from the whipped cream and berries can soften the crisp shell if it sits too long.
❓ FAQs about Pavlova Topped with Whipped Cream and Berries
Can I make Pavlova in advance?
Yes! You can make the meringue base a day ahead. Store it in an airtight container at room temperature. Top it with whipped cream and berries just before serving.
What berries work best?
Any fresh berries you love! Strawberries, raspberries, blueberries, and blackberries offer a vibrant mix of colors and flavors.
Can I use frozen berries?
It’s best to stick with fresh berries. Frozen ones can release extra moisture and affect the texture of your Pavlova.
Why did my Pavlova crack?
Some cracking is natural and adds rustic charm. Large cracks can happen if the oven is too hot or if it cools too quickly. Always let it cool gradually in the oven.
What if I don’t have cornstarch?
You can use arrowroot powder or leave it out, though cornstarch helps keep the interior soft and marshmallow-like.
🥄 Conclusion: A Dessert That Dances on the Plate
Pavlova topped with whipped cream and berries isn’t just a dessert—it’s a celebration of texture, flavor, and elegance. The crisp shell contrasts beautifully with the creamy topping and the juicy burst of berries. Whether you’re serving it after a holiday feast or a weekend gathering, it’s bound to get compliments (and maybe even requests for the recipe).
So go ahead, whip up this cloud of sweetness and let it dance its way into your dessert repertoire. 🌸
