Berry Pavlova

berry pavlova

If you’re looking for the perfect light and sweet guilt free dessert, then a mixed berry pavlova is the answer to your foodie dreams. A pavlova you will find is very easy to make, it’s just a simple meringue with some beautiful fresh fruit and cream.

The pavlova is a beloved dessert in Australia. It is named after Anna Pavlova, a Russian ballerina. Legend has it that the dessert was named in her honor after she traveled the region in the 1920’s.

I have been over the art of meringue making at length in earlier posts such as meringue mushrooms or meringue cookies. I would suggest you look back at those earlier posts if you have any questions before getting started with your pavlova.


  • 4 large egg whites
  • 1 cup superfine (caster) sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 tablespoon cornstarch


  • 1 cup heavy whipping cream
  • 1-1/2 tablespoons granulated white sugar
  • 1/2 teaspoon pure vanilla extract
  • fresh fruit


  1. Preheat oven to 250 degrees F and place oven rack in center of oven.
  2. Line a sheet pan with parchment paper. Draw a 7 inch circle in center of the paper and turn the parchment paper over so the circle is on the reverse side.
  3. In the bowl of an electric mixer with the whisk attachment, beat the egg whites on medium until soft peaks form.
  4. Start adding sugar a tablespoon at a time, while on high-speed until the meringue holds very stiff and shiny peaks. ( Test to see if the sugar is fully dissolved by rubbing the meringue between your thumb and index finger. The meringue should feel smooth, if it feels gritty the sugar is not yet fully dissolved. You should continue to mix until it feels smooth.)
  5. Beat in the vanilla extract then remove from mixer.
  6. Pour the lemon juice and cornstarch over the top of meringue and gently fold in using a rubber spatula.
  7. Spread the meringue inside the circle on the parchment paper, making sure the sides of the meringue are slightly higher than the middle and smooth. (You want a slight well in the middle of the meringue to later hold the whipped cream and fresh fruit.)
  8. Bake for 60-75 minutes or until the outside is dry and a very pale cream color.
  9. Turn the oven off. Leave the oven door slightly ajar and allow the meringue to cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get some cracking and you will see that the inside is soft and marshmallowy.)

Note* If you don’t have any superfine or castor sugar on hand you can make your own by using regular granulated sugar and processing it in your food processor for about 30-60 seconds.

Note* You can make the meringue up to a few days ahead of time provided that once it cools completely, you store it in a cool dry place and in an airtight container.

Note* Make sure you do not add the whipped cream or the fruit to the meringue until ready to serve. Once fully assembled it does not hold up long.

Note* One last note, if you want an even lighter and more diet friendly version you could use sorbet instead of whipped cream.

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Posted in Desserts, Recipes
2 comments on “Berry Pavlova
  1. Clarisse says:

    Hello! Yes I’m looking for a light and sweet guilty free cake! And I also love those fruits, so, thanks for the receipe… Maybe I can colour the cake with come vegetal colorant?

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