If you’ve ever wanted to wow your friends with a dessert that’s as stunning as it is delicious, this Berry Pavlova Cake Recipe is exactly what you need. Crisp on the outside, marshmallow-soft on the inside, and piled high with fresh, juicy berries and whipped cream, this dessert brings a perfect balance of sweetness and tartness that simply sings on your palate. Imagine slicing through a delicate cloud of meringue topped with luscious cream and vibrant berries—pure magic on a plate that’s guaranteed to be the star of any gathering.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step towards creating your own Berry Pavlova Cake Recipe. Each one plays a unique role: the egg whites create that iconic airy meringue, sugar adds the perfect sweetness, and the fresh berries provide both vibrant color and a tangy contrast that lifts the whole dessert.
- 6 egg whites (room temperature): These form the light, airy base of the meringue—make sure they’re fresh and at room temperature for best volume.
- 1 1/2 cups granulated sugar: Gradually added to ensure a glossy, crisp shell and a soft interior texture.
- 2 tsp corn starch: This helps stabilize the meringue so it doesn’t weep or collapse after baking.
- 1/2 Tbsp lemon juice: Adds a gentle acidity that balances the sweetness and helps stabilize the egg whites.
- 1/2 Tbsp vanilla extract: Brings a warm, fragrant note to the meringue without overpowering it.
- 1 1/2 cups cold heavy whipping cream: Whipped to soft peaks, it creates a luscious, creamy layer that contrasts perfectly with the crispy meringue.
- 2 Tbsp granulated sugar: Sweetens the whipped cream lightly without making it cloying.
- 4-5 cups fresh berries: A mix of blueberries, raspberries, small strawberries, and blackberries adds beautiful color and tanginess—choose the freshest you can find.
- 1-2 kiwi fruit (peeled and sliced): Adds a burst of bright green color and a refreshing tart flavor for contrast.
How to Make Berry Pavlova Cake Recipe
Step 1: Prepare the Meringue Base
Start by preheating your oven to 250°F (120°C). In a clean, dry bowl, whisk the egg whites on medium speed until soft peaks form. Gradually add sugar, a tablespoon at a time, while continuing to beat until the mixture is stiff and glossy. Carefully fold in the corn starch, lemon juice, and vanilla extract, which will lend structure and flavor to your meringue. On a lined baking sheet, shape the mixture into a rough 8-inch circle with slightly raised edges—this will help hold the toppings later.
Step 2: Bake the Meringue
Place the meringue in the oven and bake slowly for about 1 hour and 15 minutes. The goal is to dry out the meringue so that the outside becomes crisp while the inside stays marshmallow-soft. Once baked, turn off the oven and let the meringue cool completely inside it with the door slightly ajar—this prevents cracking and keeps it tender.
Step 3: Whip the Cream
While the meringue cools, beat the cold heavy cream with 2 tablespoons of sugar until soft peaks form. This whipped cream will be the rich, velvety layer that complements the crisp meringue and fresh berries beautifully.
Step 4: Assemble the Berry Pavlova Cake Recipe
Transfer the cooled meringue base to a serving plate. Spread the whipped cream generously over the top, making sure to keep the edges visible for that classic look. Next, artfully arrange your fresh berries and kiwi slices over the cream, letting their colors and textures shine in contrast to the white cream and golden meringue. The key is to pile the fruit high for maximum impact and flavor.
How to Serve Berry Pavlova Cake Recipe
Garnishes
A light dusting of powdered sugar or a few fresh mint leaves can add an elegant touch and enhance the cake’s natural beauty. You can also drizzle a little berry coulis or honey for extra flavor depth.
Side Dishes
This airy, fruity dessert pairs wonderfully with a simple cup of freshly brewed coffee or a mild herbal tea. For a more festive experience, serve it alongside a glass of sparkling wine or a crisp dessert wine to complement the lively sweetness and tang of the berries.
Creative Ways to Present
Try serving individual pavlova portions in clear glass jars layered with whipped cream and berries for a charming, rustic display. Alternatively, slice the cake and plate it with additional fresh fruit and a mint sprig for a refined presentation.
Make Ahead and Storage
Storing Leftovers
Berry Pavlova Cake Recipe is best enjoyed fresh, but if you have leftovers, store them uncovered in the fridge for up to 24 hours to maintain the crunch of the meringue. Covering tightly can cause sogginess due to moisture buildup.
Freezing
Freezing the assembled pavlova isn’t recommended as the texture of the cream and berries can suffer. However, you can freeze the baked meringue base tightly wrapped in plastic wrap and foil for up to 1 month; thaw completely before adding cream and fruit.
Reheating
The pavlova doesn’t require reheating. If you want to refresh the crispiness of a leftover meringue base, pop it into a low oven for 5-10 minutes before assembling your cake.
FAQs
Can I make the meringue base ahead of time?
Absolutely! You can bake the meringue base a day or two in advance. Just keep it well wrapped in an airtight container in a cool, dry place to preserve the crunch.
What’s the best way to beat egg whites for this recipe?
Ensure your bowl and whisk are completely clean and dry, and the egg whites are at room temperature. Start whisking on medium speed and add sugar slowly to achieve a stable, glossy meringue.
Can I use frozen berries if fresh ones aren’t available?
Using frozen berries is an option, but they may release extra moisture, which can soften the meringue. If using frozen, thaw and drain them well before topping your pavlova.
How do I prevent the pavlova from cracking?
Cooling the pavlova slowly in the turned-off oven with the door ajar helps prevent cracks by reducing sudden temperature changes that can cause the meringue to split.
Is there a substitute for corn starch in the recipe?
Corn starch is key for stabilizing the meringue and keeping it tender, but if you don’t have it, using a small amount of vinegar or cream of tartar may also help stabilize the egg whites.
Final Thoughts
If you want a stunning, crowd-pleasing dessert that’s as fun to make as it is to eat, this Berry Pavlova Cake Recipe should definitely be on your must-try list. With its harmonious mix of textures and fresh flavors, it’s a true celebration of what simple ingredients can become when treated with a little love. Go ahead, bake one and watch those smiles bloom around your table!
Print
Berry Pavlova Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 8 hours 35 minutes (includes cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Description
This Berry Pavlova Cake is a light and airy dessert featuring a crisp meringue shell topped with luscious whipped cream and a medley of fresh berries and kiwi. Perfect for summer gatherings, it combines the sweetness of berries with the delicate crunch of pavlova for a delightful treat.
Ingredients
Meringue
- 6 egg whites (room temperature)
- 1 1/2 cups granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
Topping
- 1 1/2 cups cold heavy whipping cream
- 2 Tbsp granulated sugar
- 4–5 cups fresh berries (blueberries, raspberries, small strawberries, blackberries)
- 1–2 kiwi fruit, peeled and sliced
Instructions
- Prepare the meringue: Preheat your oven to 250°F (120°C). In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add 1 1/2 cups granulated sugar, one tablespoon at a time, beating on high until stiff glossy peaks develop and sugar dissolves completely.
- Incorporate stabilizers: Gently fold in the corn starch, lemon juice, and vanilla extract to the meringue mixture. These ingredients help stabilize the meringue and improve texture.
- Shape and bake: Line a baking sheet with parchment paper. Spoon the meringue onto the sheet, shaping it into a circular base with slightly higher edges to cradle the toppings. Bake in the preheated oven for about 1 hour 15 minutes until dry and crisp on the outside. Turn off the oven and leave the pavlova inside to cool completely, ideally overnight, to avoid cracking.
- Make the whipped cream: In a chilled mixing bowl, beat the heavy whipping cream with 2 tablespoons of granulated sugar until soft peaks form. Stop before it becomes too stiff to maintain a soft, silky texture.
- Assemble the dessert: Carefully transfer the cooled pavlova to a serving plate. Spread the whipped cream evenly over the center, then top generously with fresh berries and sliced kiwi. Serve immediately to enjoy the contrast of textures.
Notes
- Use room temperature egg whites for better volume and stability.
- Select fresh, ripe berries to maximize flavor and juiciness.
- To prevent cracks, avoid opening the oven door during baking and allow the meringue to cool gradually.
- This dessert is best enjoyed the day it is assembled for optimal texture.
