Desserts
Berry pavlova with whipped cream
A pavlova with a crisp meringue shell and soft centre, topped with whipped cream, strawberries and blueberries. Includes full cooling in the oven and assembly tips.
- Total time
- 240 min
- Servings
- 8
- Difficulty
- Medium
- Cuisine
- Australian and New Zealand
Ingredients
Method
Prepare the equipment
Preheat a conventional oven to 150 °C. Draw an 18 cm circle on baking parchment and lay it pencil-side down on a tray. Weigh 150 g egg whites into a clean, dry, grease-free bowl.
Whisk the whites
Beat at medium speed until white foam forms soft peaks: the tip should bend when the beaters are lifted. Do not add cream or fruit yet.
Add the sugar
Add 300 g caster sugar a tablespoon at a time while beating. Continue for 8–10 minutes until glossy with stiff peaks. Rub a small sample between clean fingers: you should barely feel sugar grains; beat a little longer if gritty.
Fold in starch and flavourings
Sift 10 g cornstarch over the meringue and add 5 g white vinegar and 5 g vanilla extract. Fold gently with a spatula just until combined.
Shape the nest
Spread the meringue inside the 18 cm circle. Make a tall disc with a shallow central hollow and slightly raised sides to hold the topping. Do not add cream or fruit before baking.
Bake gently
Put the tray in and immediately reduce to 110 °C. Bake for 90 minutes without opening the door. The outside should be dry and pale, not toasted; the centre should be soft meringue, not raw liquid.
Cool in the oven
Switch off and leave inside with the door closed for at least 120 minutes until completely cold. Do not move it while hot. Small cracks are normal.
Assemble and serve
Whip 300 g cold cream to soft peaks without sugar. Put the cold base on a plate and spread with cream. Top with 250 g sliced strawberries and 150 g blueberries, well dried. Assemble just before serving and cut into 8 portions.
The step photos are illustrative.
Notes
Weigh the whites: egg sizes vary. Use fine white caster sugar, not icing sugar with added starch. Bowl and beaters must be clean, dry and free of fat or yolk. Use a conventional oven without a fan. The 120-minute rest is cooling in the switched-off oven; if still warm, wait longer before topping. Humidity can make the surface sticky and small cracks are normal. Contains egg and milk. Store the completely cold bare base in a dry airtight container until the next day; assemble just before serving. Once topped, refrigerate at 4 °C or below and eat within 24 hours, although texture will soften. Never top a warm base.
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Nutrition facts
1 of 8 portions
- Protein
- 3.5 g
- Carbohydrates
- 45 g
- Fat
- 13.7 g
- Saturated fat
- 8.6 g
- Fiber
- 1.1 g
- Sugars
- 42.1 g
- Sodium
- 42.3 mg
Recipe-based estimate; brands, actual portions and cooking losses affect the values. Not a laboratory analysis.
Reference source: USDA FoodData Central SR Legacy + documented reference labels
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
A pavlova with a crisp meringue shell and soft centre, topped with whipped cream, strawberries and blueberries. Includes full cooling in the oven and assembly tips.
Frequently asked questions
Why does pavlova crack?
Meringue is fragile and can crack as it cools. Cool slowly in the switched-off oven; small cracks do not prevent serving.
Can I make the base ahead?
Yes. Keep the completely cold base in a dry airtight container until the next day, without cream or fruit. Add toppings at serving time.
Why is it sticky?
Humidity, undissolved sugar or insufficient drying can contribute. Use caster sugar, check the meringue and do not cover a still-warm base.
