Mixed Berry Pavlova

This stunning Mixed Berry Pavlova is the ultimate summer dessert! With a crisp meringue shell, soft marshmallowy centre, and a topping of luscious cream and vibrant fresh berries, it’s a crowd-pleaser that’s as beautiful as it is delicious.

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Course: Dessert

Cuisine: Australian, New Zealand

Keyword: Meringue, Pavlova

Prep Time: 10

Cook Time: 1 30

Resting time (cooling): 6

Servings: people

Calories: 265kcal

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

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