Mixed Berry Pavlova Recipe

Light, crispy meringue with a soft marshmallowy center, topped with whipped cream and fresh mixed berries. A stunning gluten-free dessert perfect for holidays or summer gatherings.

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Course: Dessert

Cuisine: Australian, New Zealand

Prep Time: 20

Cook Time: 1 15

Cooling Time: 2

Total Time: 3

Servings: servings

Calories: 310kcal

Cost: $12

Equipment

1 Stand mixer or hand mixer For whipping egg whites
1 Large mixing bowl Metal preferred
1 Baking sheet Flat, large
1 Parchment paper Non-stick base
1 Oven thermometer For accurate baking
1 Large metal spoon For folding ingredients
1 Serving plate Flat, wide
2 Large spoons For transferring pavlova

Ingredients

Meringue Base

4 large Egg whites Room temperature
1 cup Superfine sugar Caster sugar preferred
1 teaspoon Vanilla extract Pure
1 teaspoon White vinegar Stabilizes meringue
1 tablespoon Cornstarch Chewy texture

Topping

2 cups Heavy whipping cream Minimum 35% fat
2 tablespoon Powdered sugar Adjust to taste
1 teaspoon Vanilla extract For whipped cream
1 cup Strawberries Hulled & sliced
¾ cup Blueberries Fresh
¾ cup Raspberries Fresh
¼ cup Blackberries Optional
Fresh mint leaves For garnish

Instructions

Preheat oven to 300°F (150°C), line baking sheet with parchment, draw 9-inch circle
Beat egg whites until soft peaks form, gradually add sugar until glossy stiff peaks
Fold in vanilla, vinegar, cornstarch gently
Spoon mixture onto circle, shape well in center
Reduce oven to 225°F (110°C), bake 1 hr 15 min, let cool inside oven
Whip cream with sugar + vanilla until soft peaks
Transfer pavlova, spread cream, top with berries & mint
Serve immediately for best texture

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition