Pavlova with Whipped Cream & Fresh Berries

WANT TO SAVE THIS RECIPE?

A Pavlova with Whipped Cream & Fresh Berries is the showstopper dessert you didn’t know you needed—until now. Light, airy, and slightly crisp on the outside with a soft marshmallow-like interior, this classic meringue-based treat is crowned with pillowy whipped cream and a generous tumble of seasonal berries. It’s as beautiful as it is delicious.

Whether you’re entertaining or simply want to indulge in something elegant, Pavlova brings that “wow” factor to the table. Its natural sweetness and vibrant toppings make it perfect for spring and summer occasions, garden brunches, or as a festive holiday centerpiece.

Why You’ll Love This Pavlova with Whipped Cream & Fresh Berries

This dessert isn’t just pretty—it’s practical too. The base can be made ahead of time and assembled when you’re ready to serve, making it ideal for stress-free entertaining. It’s naturally gluten-free and endlessly adaptable depending on your favorite fruits or even seasonal edible flowers.

Its contrast in textures—from the crisp shell to the creamy topping and juicy fruit—makes every bite a celebration. If you’re looking for a dessert that feels fancy but doesn’t require advanced pastry skills, this Pavlova is your perfect match.

What Kind of Berries Should I Use?

The best part about topping your Pavlova is the freedom to use whatever fresh berries you love or have on hand. Strawberries, raspberries, blueberries, and blackberries all work beautifully, each bringing their own burst of flavor and color. Try to choose ripe, in-season berries for maximum taste.

---

Ingredients for the Pavlova with Whipped Cream & Fresh Berries

Each ingredient in this dessert plays a crucial role in creating its delicate structure and delightful taste. Let’s take a closer look:

• Egg Whites – These form the base of the meringue, providing volume and structure. Make sure they are room temperature for maximum volume.
• Granulated Sugar – Essential for stabilizing the egg whites and creating that signature glossy, crisp meringue shell.
• Cornstarch – A small amount of cornstarch helps give the Pavlova its marshmallowy interior.
• White Vinegar – Just a touch of acid stabilizes the egg whites and helps create the perfect texture.
• Vanilla Extract – Adds a lovely layer of warm flavor to the meringue.
• Heavy Cream – Whipped to soft peaks, this is the rich and fluffy base for your fruit topping.
• Powdered Sugar – Lightly sweetens the whipped cream without making it grainy.
• Fresh Berries – A mix of strawberries, raspberries, blueberries, and blackberries bring freshness, color, and tart contrast to the sweetness of the Pavlova.
• Edible Flowers (optional) – For a stunning presentation, edible flowers elevate the visual appeal.

---

How To Make the Pavlova with Whipped Cream & Fresh Berries

Step 1: Prepare and Preheat

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide.

Step 2: Whip the Meringue

In a clean, grease-free bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.

Step 3: Add the Finishing Touches

Sprinkle in the cornstarch, vinegar, and vanilla. Gently fold everything together until just combined—don’t overmix.

Step 4: Shape and Bake

Spoon the meringue onto the parchment, spreading it into the circle and smoothing the edges. Create a slight well in the center for the toppings. Bake for 60–70 minutes, then turn off the oven and let the Pavlova cool completely inside the oven with the door slightly ajar.

Step 5: Whip the Cream

Beat the heavy cream and powdered sugar together until soft peaks form. This will be your creamy layer atop the meringue.

Step 6: Assemble

Once the meringue is completely cool, spoon the whipped cream into the center. Top generously with fresh berries and edible flowers. Serve immediately.

---

How to Serve and Store This Pavlova with Whipped Cream & Fresh Berries

This dessert is best served immediately after assembling to preserve the texture of the crisp meringue. The contrast between the crunchy shell, creamy topping, and juicy berries is truly divine when freshly put together.

If you need to prep ahead, you can make the meringue shell a day in advance and store it in an airtight container at room temperature. Whip the cream and assemble just before serving. Leftovers can be refrigerated for up to 1 day, but note that the meringue will soften from the cream.

This Pavlova feeds 6 to 8 people, making it perfect for small gatherings or dinner parties.

---

What to Serve With Pavlova?

Pair your Pavlova with light, refreshing sides or drinks to complement its delicate sweetness.

Fresh Mint Tea

The herbal notes of mint tea balance the sweetness of the dessert without overpowering it.

Sparkling Rosé

A light, bubbly rosé works wonderfully with the tart berries and sweet cream.

Lemon Sorbet

A small scoop on the side offers a tart contrast and helps cleanse the palate.

Vanilla Bean Ice Cream

For an indulgent pairing, serve with a dollop of real vanilla bean ice cream.

Toasted Almonds

Sprinkle a few over the top for a nutty crunch.

Passion Fruit Coulis

Drizzle a tangy passion fruit sauce over the whipped cream for tropical flair.

Dark Chocolate Shavings

Add a subtle bitterness to balance the Pavlova’s sweet profile.

Lavender-Infused Honey

A delicate drizzle over the top adds floral notes and a touch of sophistication.

---

Frequently Asked Questions

Can I make the Pavlova base ahead of time?
Yes, the meringue base can be made up to 24 hours in advance. Store it in an airtight container at room temperature. Assemble with whipped cream and berries just before serving to keep the texture perfect.

Why did my Pavlova crack?
Cracks are normal and part of the charm! However, large cracks may result from opening the oven too early or cooling too quickly. Let the Pavlova cool gradually in the oven with the door slightly ajar.

Can I use frozen berries?
Fresh is best for presentation and texture, but if frozen is all you have, thaw them thoroughly and drain excess moisture before topping your Pavlova.

What’s the best vinegar for Pavlova?
White vinegar is most commonly used, but apple cider vinegar or lemon juice can also work. The acid helps stabilize the egg whites and achieve that marshmallowy interior.

---

Save This Pin For Later

Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with classic berries or try something tropical? Did you sneak in some lemon zest or use lavender cream?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For more delicious inspiration, check out Meals We Share By Sally on Pinterest.

---

Conclusion

Pavlova with Whipped Cream & Fresh Berries is a dessert that turns simple ingredients into something unforgettable. With its crispy shell, creamy filling, and bright burst of fresh fruit, it’s an easy yet elegant choice for any occasion. Whether you’re hosting a brunch, a dinner party, or just treating yourself, this Pavlova is guaranteed to impress.

Print

WANT TO SAVE THIS RECIPE?