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Easy pavlova with berries is a sweet, crunchy, and light dessert as visually stunning as it is tasty topped with fresh cream. Fresh berries, sweet cream, and homemade jam sits atop a light crispy meringue with a marshmallow-like center to create this light and fresh treat. Once you taste this melt-in-your-mouth pavlova, you won’t be able to get enough!
If you love berry desserts, you won’t want to miss these recipes for chocolate ganache and raspberry tart and this strawberry panna cotta!
Quick Look: Easy Pavlova with Berries Recipe
- ⏲️ Prep Time: 15 minutes
- ⏲️ Cook Time: 2 hours 45 minutes
- ⏲️ Total Time: 4 hours (including 1 hour of cooling time)
- 👨👩👧👦 Servings: 6 servings
- 🦘 Cuisine & Heritage: Australian/Kiwi
- 🍽️ Calories: 489 calories per serving (more nutritional info in recipe card)
- 🥚 Dietary Info: Vegetarian, Gluten Free; can be Dairy Free & Vegan
- 🟢 Difficulty: Easy
- 🔥 Cooking Method: Oven Baked
- 🫐 Flavor Profile: creamy filling with sweetened fruit and crispy meringue.
- 🔑 Top Tip: Use room temperature egg whites and bake it on a less humid day.
- 🍷 Drink Pairings: Serve with chilled Prosecco or Moscato, a rosé, or iced mint tea, lemonade, or a flat white latte.
- ❄️ Storage: Store leftover pavlova without topping or filling in an airtight container and store in a dark, cool place for up to 2 days. Refrigerate the filling, jam, and garnishes in the fridge and top the meringue just before serving.
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Why You’ll Love This Recipe
- Simple, Yet Stunning: I adore desserts like this pavlova that look like they come from a bakery but are made with simple ingredients and a straightforward method.
- Perfect Texture: The crisp, delicate shell gives way to a marshmallow-soft center that quite literally melts on the tongue, making it light, airy, and utterly irresistible.
- Endlessly Adaptable: Dress it up, keep it rustic, change up the fruit with the seasons; this is the kind of recipe that becomes a beloved staple you return to again and again.
“It was so easy to follow, even with my kids helping out in the kitchen. We loved how light and airy it was, and it became a beautiful centerpiece filled with fresh berries. It was perfect as a weeknight treat.”
Table of Contents
Ingredients
If you follow my easy directions, this light and airy dessert will turn out perfect every time. Plus, this elegant treat only requires a few ingredients that are likely in your kitchen right now! Here’s the key ingredients for this dessert:
- Egg Whites: Use room temperature egg whites to get more volume in the meringue. This creates a light and crispy base for this fluffy dessert.
- Sugar: This is whipped into a thick foam and gives your egg whites a nice gloss.
- Vinegar: Adding a little white vinegar stabilizes the egg whites and makes them firmer.
- Cornstarch: This helps to dry out the finished pavlova.
- Salt: Just a pinch of salt helps promote coagulation of the egg proteins and adds flavor.
- Cold Water: A touch of cold water gives the meringue a light marshmallow middle.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Different Fruits: Swap the berries for sliced kiwi, passionfruit pulp, mango, poached pears, roasted plums, or citrus segments. A mix of tart and sweet fruit keeps the pavlova beautifully balanced. If you love berries, don’t miss my berry good cornmeal streusel muffins!
- Chocolate Lover’s Version: Fold a tablespoon of cocoa powder into the meringue, or drizzle the finished pavlova with melted dark chocolate. Chocolate shavings over the cream make it feel especially indulgent.
- Dairy-Free Pavlova: Replace the whipped cream with whipped coconut cream (chilled full-fat coconut milk whipped until fluffy).
- Vegan Version: Use 2 tablespoons of aquafaba (the liquid drained from a can of chickpeas) for each egg white. (You’ll need 10 tablespoons to replace the 5 egg whites.) Whip with sugar just as you would a traditional meringue. Top with coconut whipped cream.
How to Make Berry Pavlova
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Make a Meringue
Using an electric mixer, whip the egg whites to medium peaks. Add water and sugar and continue mixing to stiff peaks.
Transfer the meringue onto a parchment-lined baking sheet. Shape into a heaped, medium-sized circle with a slight crater in the middle and the top flattened.
It may help to trace something round, about 6-inches in diameter, onto the parchment paper so you have a template. Turn the parchment over so the side you traced is now facing the baking sheet. You will still be able to see the circle.
2
Bake the Meringue
Bake the pavlova in the preheated oven until dried out and matte, about 1 hour. Reduce the heat now to 250°F and bake an additional 45 minutes more.
During the bake, it is important NOT to open the oven door. Turn the oven off and allow the meringue to cool at least 1 hour or overnight in the oven. Again, leave the oven door closed the whole time.
3
For the Jam and Cream
While the pavlova is baking, make the jam by simmering together the berries, sugar, and lemon juice until mushy and thick. Set aside.
Create the filling by first whipping the heavy cream to very stiff peaks. Fold in the vanilla and a bit of the homemade jam and gently distribute.
4
Assembling
Place the baked meringue on a pretty serving platter or rimmed cake stand. Fill the baked pavlova with the ‘berry kissed’ cream and drizzle on the remaining jam.
Garnish with fresh berries, mint leaves, and powdered sugar. Serve and enjoy!
Recipe FAQs
A berry pavlova is a light and elegant dessert made from a crisp-on-the-outside, marshmallow-soft-on-the-inside meringue base, topped with softly whipped cream and fresh fruit or berries. It is airy with a crisp crust, lightly sweet, and beautifully balanced by the natural tartness of the fruit.
A pavlova is a classic meringue-based dessert named for the ballerina Anna Pavlova, and is celebrated for its delicate, cloud-like texture. The meringue shell becomes crisp while the center remains tender and almost marshmallowy, creating a dessert that feels both elegant and wonderfully comforting.
While both begin with whipped egg whites and sugar, a traditional meringue is typically crisp and dry throughout, whereas a pavlova is intentionally soft and marshmallow-like in the center. Pavlovas also often include a little cornstarch and acid (vinegar in this recipe), which help create that signature soft texture inside.
Finished pavlova will be pale and look dry. It might even be a light brown on the very edge and have fissures or cracks. When you insert a skewer into the center of the meringue, it will come out with a thick marshmallow-like coating.
Pavlova is a dessert that’s best served immediately after garnishing. The textures and flavors are best when fresh and at room temperature. You can slice and serve your pavlova with a cake cutter or serrated knife.
If at all possible, store any leftover pavlova without any topping or filling. Keep your baked meringue in an airtight container and store in a dark, cool place for up to 2 days. Store the filling, jam, and garnishes in the fridge and add it to your dessert just before serving.
Serving Suggestions
I always think of pavlova as a “special occasion” dessert. Whether it is Easter, Passover, Mother’s Day, the 4th of July, a baby shower, or a birthday celebration, this decadent dessert will be the perfect finale to your meal. It tastes great after a spread of summer squash antipasto salad, smoked Carolina pulled pork sandwiches, and classic Southern potato salad for a memorable summer meal!
Expert Tips
- Make your pavlova on a dry day. Allow it to cool in the oven with the door ajar until room temperature. This usually takes at least 1 hour, but it’s best to leave it in the cool oven overnight.
- Overbeating the egg whites will result in a collapsed dessert during baking. If the egg whites start to separate or look curdled when you are whisking, they’ve been overbeaten. Start over with fresh egg whites.
- It’s ok for your pavlova to not look perfect! This is a rustic dessert that’s often served misshaped or cracked.
- Store leftover pavlova without topping or filling if possible. Keep your baked meringue in an airtight container and store in a dark, cool place for up to 2 days. Store the filling, jam, and garnishes in the fridge and add it to your dessert just before serving.
- When serving pavlova, it’s best served immediately after garnishing. The textures and flavors are best when fresh and at room temperature. Use a serrated knife to cut and a cake server to carefully lift each slice.
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Pavlova with Berries
Equipment
- stand mixer with ship attachment or electric mixer
Ingredients
For the Meringue
- 5 large egg whites, reserve yolks for another use
- pinch Kosher salt
- ¼ cup cold water
- 1¼ cups granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1½ tablespoons cornstarch, sifted
For the Jam
- 1 pound fresh berries, cleaned; such as blueberries, strawberries, raspberries, or blackberries
- 1 cup granulated sugar
- 1 tablespoon lemon juice, freshly squeezed
For the Berry Cream
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Garnish
- fresh berries, cleaned
- confectioners' sugar
Instructions
Make the Meringue Base
- Preheat oven to 275°F. Trace around a 6-inch round bowl onto a sheet of parchment paper. Turn the parchment paper over and lay flat on a large rimmed baking sheet. You will still be able to see the circle.
- Using an electric mixer, whip the egg whites to medium peaks. Add water and sugar and continue mixing to stiff peaks.
- Transfer the meringue onto a parchment-lined baking sheet. Shape into a heaped, medium-sized circle with a slight crater in the middle and the top flattened.
- Bake the pavlova until dried out and matte, about 1 hour. Reduce the heat now to 250°F and bake an additional 45 minutes more. During the bake, it is important NOT to open the oven door. Turn the oven off and allow the meringue to cool at least 1 hour, or overnight, in the oven. Again, leave the oven door closed the whole time.
Make the Jam & Cream
- While the pavlova is baking, make the jam by simmering together the berries, sugar, and lemon juice until mushy and thick. Set aside.
- Create the filling by whipping the heavy cream to very stiff peaks. Fold in the vanilla and a bit of the homemade jam and gently distribute.
Assembling the Pavlova
- Once cooled, carefully shimmy the baked meringue onto a pretty serving platter or rimmed cake stand. The use of parchment will help it to glide more easily, but you should go slow to avoid unnecessary cracking of the fragile exterior.
- Fill the baked pavlova with the ‘berry kissed’ cream and drizzle on the remaining jam. Garnish with fresh berries, mint leaves, and powdered sugar. Serve and enjoy!
Notes
- Make your pavlova on a dry day. Allow it to cool in the oven with the door ajar until room temperature. This usually takes at least 1 hour, but it’s best to leave it in the cool oven overnight.
- Overbeating the egg whites will result in a collapsed dessert during baking. If the egg whites start to separate or look curdled when you are whisking, they’ve been overbeaten. Start over with fresh egg whites.
- It’s ok for your pavlova to not look perfect! This is a rustic dessert that’s often served misshaped or cracked.
- Store leftover pavlova without topping or filling if possible. Keep your baked meringue in an airtight container and store in a dark, cool place for up to 2 days. Store the filling, jam, and garnishes in the fridge and add it to your dessert just before serving.
- When serving pavlova, it’s best served immediately after garnishing. The textures and flavors are best when fresh and at room temperature. Use a serrated knife to cut and a cake server to carefully lift each slice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! I am going to make this for Passover this year. I will top it with fresh berries for a delicious and to dinner. Thank you for sharing!
It was so easy to follow, even with my kids helping out in the kitchen. We loved how light and airy it was, and it became a beautiful centerpiece filled with fresh berries. It was perfect as a weeknight treat.
Making pavlova has been on my list of things to try, but it always looked so intimidating until I came across your detailed recipe. Have bookmarked it to make over the weekend.
This is fantastic! The meringue is light and airy, with just the right sweetness. I love the fruity flavor of the jam, and the whipped cream topping is perfect. Everybody loved it!
I love pavlovas and the berries in these look perfect! What a great Easter dessert! YUM!
Light, perfectly sweet and super delicious pavlova! Came out perfect and this was absolutely easy to follow recipe. Super love the jam and thanks for this yummy recipe!
Thank you for sharing this recipe! I wish I could show you my pavlovas as this has become a family favorite. Now Easter’s coming up and I can’t wait to make them again. Great recipe!!
This is so very lovely! What a tasty recipe Jenny! Stopping by to say Hi from SeniorSalonPitStop. Have a great day, see you next week
Thanks for sharing at the What’s for Dinner party. Hope your week is great!