Best Pavlova with Berries: A Step-by-Step Guide to Creating the Perfect Dessert

Savor a delightful dessert and impress your guests with the Best Pavlova Recipe! This heavenly dessert is a delightful combination of crispy outside, chewy inside meringue, fluffy whipped cream, and bright, fresh fruit – a showstopper on any occasion. In this step-by-step guide, I’ll walk you through the process of making a Pavlova from scratch – from whipping the egg whites and sugar correctly for the base, all the way through assembling the final masterpiece. Plus, I’ll share all my tips and tricks for ensuring your Pavlova turns out flawlessly every time.

this Recipe

The Best Pavlova Recipe!

What is Pavlova?

Pavlova vs Meringue

While both Pavlova and meringue are made from whipped egg whites and sugar, Pavlova has additional ingredients that give it a distinct texture and flavor. So, I guess you could say the base of a Pavlova is a type of meringue since it’s primary ingredients are the same.

Pavlova with Berries Ingredients

Here’s what you’ll need to make this masterpiece of a dessert:

Meringue Base (no substitutions here – these ingredients work together to give the Pavlova its signature texture and flavor)

• Granulated sugar
• Cornstarch
• Egg whites
• Table salt
• Cream of tartar
• White wine vinegar
• Vanilla extract

Whipped Cream Topping

• Heavy whipping cream
• Powdered (Confectioners’) sugar
• Vanilla-flavored brandy, Cointreau, or Grand Marnier, optional
• Vanilla extract

For Berry Topping

• Mixture of blueberries, blackberries, raspberries, sliced strawberries and/or peeled, sliced kiwi

Here’s a step-by-step guide for how to prepare the Pavlova meringue base. Note that this recipe makes 2 (7 inch) Pavlovas. You can use the same recipe to make 1 (9 inch) Pavlova.

1. Prep oven and baking pan.
   Preheat the oven to 250 degrees. In the middle of a piece of parchment paper cut to fit a half-sheet pan, draw two 7-inch circles that are at least 2 inches apart. Place on a half-sheet pan, circle side down.
2. Beat egg whites and sugar.
   With an electric mixer fitted with the whisk attachment, beat the egg whites, salt, and cream of tartar together on medium speed (4 to 6), until frothy and starting to form soft peaks. Turn the mixer speed down to medium-low (3) and slowly add the remaining sugar to the egg white mixture, 1 tablespoon at a time.
3. Add cornstarch, vinegar and vanilla.
   Next, add the sugar-cornstarch mixture, then the vinegar and vanilla. Beat on medium speed (4 to 6) until the mixture is glossy, forms stiff peaks, and the sugar is dissolved – 10 to 15 minutes. (To test if it’s ready, gently rub a small amount between your fingers. If it feels smooth with no granules, it’s good to go.)
4. Shape meringues.
   Divide the meringue mixture evenly between the circles on your parchment paper – just plop it in the middle. Using a spatula, first smooth the outsides. Then slowly start spreading it out from the middle to around 1/2 to 1 inch from the circle. Next, take a spoon and spread the mixture so it’s slightly higher around the edges than in the middle. It should be around 7 inches in diameter now. Don’t worry about making it perfect – the beauty of Pavlova lies in its rustic charm! Bend down and look at the meringues from the side, to make sure they’re even.
5. Bake.
   Place in oven and bake for 10 minutes. Reduce heat to 225 degrees and bake for an additional 70 minutes. When done, the meringues should be dry and crisp. They may crack around the edges, and that’s okay. Watch carefully starting at 60 minutes. You don’t want to see any weeping (small beads of liquid) – that means they’re getting overcooked.
6. Cool.
   Turn off oven, leave the door closed, and leave meringues inside to cool for 1 1/2 hours. Prop the oven door open (I use a wooden spoon) and leave for another 30 minutes or until meringue is completely cool.

Our recipe for Pavlova calls for traditional toppings of whipped cream and fresh fruit. Specifically, we fill the meringue cavity with whipped cream spiked with liqueur, and top it with a medley of fresh berries. There are many, many other toppings you can use, including:

• Other flavors of whipped cream
• Other fruits – kiwi, peach, plum, mango
• Lemon curd
• Chocolate ganache
• Fruit jam
• Chopped toasted nuts
• Drizzle of chocolate sauce
• Garnish of mint leaves
• Sprinkle with powdered sugar (although it’s very sweet already)

In addition to the above, mom often served it with a raspberry sauce, which was delicious (recipe is in our first cookbook “A Well-Seasoned Kitchen®”).

While the classic Pavlova meringue base is wonderful as is, there are several possibilities for variations. Here are a few suggestions of ingredients that could be added to the egg white-sugar mixture:

• An extract such as almond, rum, or coconut
• Chopped toasted nuts
• Chocolate chips

Pavlova became my mom’s signature dessert and was served at many a dinner party and birthday celebration by request. I also have several Jewish friends who serve Pavlova for Passover Seder dinner, substituting whipped coconut milk for the whipped cream and omitting the alcohol.
 
Pavlova is best served fresh on the day it is made. The contrast between the crisp meringue and the soft whipped cream and fruit is what makes it so irresistible. Place Pavlovas on two large round serving dishes or cake stands. To slice, dip a sharp knife in hot water and slice slowly, from the midpoint of the Pavlova out.