Few desserts feel as at home on an Australian Christmas table as a pavlova. With its crisp meringue shell, soft marshmallowy centre and generous topping of whipped cream and fresh berries, it’s a dessert that’s light, celebratory and perfect for summer entertaining.
Pavlova also comes with a long-running and good-natured rivalry. Both Australians and New Zealanders lay claim to its invention, with the dessert named in honour of Russian ballerina Anna Pavlova during her tours in the 1920s. While its true origins may always be debated, there’s no doubt pavlova has become a much-loved classic on both sides of the Tasman — especially at Christmas.
This pavlova is part of our Australian Summer Christmas Menu, alongside other fresh, make-ahead dishes designed for entertaining.
Ingredients for Mixed Berry Pavlova
For the Pavlova:
- 5 large egg whites, at room temperature
- 1 1/4 cups (275g) caster sugar (superfine)
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp cornflour
For the Topping:
- 1 cup (250ml) thickened cream
- 1 tsp vanilla extract
- 2 tbsp icing sugar (optional)
- 2 cups fresh mixed berries (e.g., strawberries, blueberries, raspberries, blackberries)
- Fresh mint leaves, for garnish
Tips and Tricks for the Perfect Pavlova
Crafting the perfect Pavlova might seem daunting, but these tips will ensure you get a crisp shell, marshmallowy centre, and a flawless finish every time:
- Room Temperature Egg Whites:
Bring your egg whites to room temperature before whipping. They’ll whip up more easily, giving you maximum volume. - Spotless Equipment:
Ensure your mixing bowl and beaters are completely clean and grease-free. Even a hint of fat can stop the egg whites from whipping properly. - Add Sugar Gradually:
Adding caster sugar one tablespoon at a time is key. This allows it to dissolve completely, preventing a gritty texture. - Low and Slow Baking:
Pavlova needs a low oven temperature and a long baking time to create its signature crisp exterior without overbaking the soft centre. - Cool Completely in the Oven:
After baking, turn off the oven and leave the Pavlova inside to cool completely. This gradual cooling helps prevent cracks. This process can take several hours, so if you’re making it the night before, simply leave it in the oven overnight. - Avoid Humid Days:
Humidity can make the meringue sticky. If possible, choose a dry day for baking. - Assemble Just Before Serving:
Add the whipped cream and toppings shortly before serving to keep the meringue crisp and avoid it softening too much.
FAQ: Your Pavlova Questions Answered
1. Can I make Pavlova ahead of time?
Yes! Bake the meringue base up to 2 days in advance. Store it in an airtight container at room temperature, then add toppings just before serving.
2. What fruits work best for Pavlova?
While mixed berries are a classic, tropical fruits like kiwi, passionfruit, or mango add a delicious twist.
3. How do I store leftovers?
Store leftover Pavlova in the fridge for up to 2 days. Keep in mind the cream and berries may soften the meringue.
Join the Three Friends Cook Community
We’d love to see your creations! If you make this Mixed Berry Pavlova, tag us on social media with #ThreeFriendsCook. And don’t forget to subscribe to our blog for more delicious recipes like this.
Looking for more dessert inspiration? Check out our Rose and Raspberry Panna Cotta recipe or our Perfectly Imperfect Basque Cheesecake for your next kitchen adventure.
Happy cooking !
Mixed Berry Pavlova
Equipment
- electric beaters
- Large mixing bowl
- flat baking tray
Ingredients
For the Pavlova:
- 5 large egg whites at room temperature
- 1 ¼ cups 275g caster sugar
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp cornflour
For the Topping:
- 1 cup 250ml cream
- 1 tsp vanilla extract
- 2 tbsp icing sugar optional
- 2 cups fresh mixed berries e.g., strawberries, blueberries, raspberries, blackberries
- fresh mint leaves for garnish
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 120°C (100°C fan-forced).
- Line a baking tray with baking paper and draw a 20cm circle as a guide. Flip the paper so the drawing doesn’t touch the meringue.
Step 2: Whip the Meringue
- Using an electric mixer, beat egg whites on medium speed until soft peaks form.
- Gradually add caster sugar, one tablespoon at a time, beating well after each addition until the meringue is glossy and stiff. This can take 7-10 minutes.
- Gently fold in the vinegar, vanilla extract, and cornflour.
Step 3: Shape and Bake
- Spoon the meringue onto the prepared baking tray, shaping it into a circle use a spatula to swipe the up around the edges to create a slight dip in the centre.
- Bake for 1 hour and 30 minutes, then turn off the oven. Leave the Pavlova to cool completely inside the oven with the door slightly ajar (this will take several hours).
Step 4: Assemble the Pavlova
- Whip the cream, vanilla, and icing sugar until soft peaks form.
- Spread the whipped cream over the cooled Pavlova base.
- Arrange fresh berries on top, and garnish with mint leaves for a pop of colour and a dusting of icing sugar (optional).
Video
Nutrition
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