Berry Pavlova

Ingredients

• 5 largeegg whites, at room temperature
• 1.25 ml (¼ tsp)salt
• 5 ml (1 tsp)cream of tartar
• 200 g (1 cup), plus 12.5 g (1 tbsp) for the berriessuperfine white sugar
• 8 g (1 tbsp)cornflour
• 2.5 ml (½ tsp)almond extract
• 240 ml (1 cup)cold double cream
• 38 g (3 tbsp)granulated sugar
• 5 ml (1 tsp)vanilla extract
• 946 ml (1 quart)strawberries, hulled and sliced
• 473 ml (½ pint)blueberries
• 473 ml (½ pint)raspberries

Instructions

1. 1

   Prepare the tray

   Heat the oven to 93°C (200°F) and line a baking tray with baking parchment. Turn a 23 cm (9-inch) plate upside down on the parchment and trace around it with the tip of a knife, taking care not to cut through the paper.

2. 2

   Whisk the whites

   Put the egg whites, salt and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whisk at medium-high speed until glossy peaks form.

3. 3

   Add the sugar

   In a separate bowl, whisk together 200 g (1 cup) of sugar and the cornflour. Reduce the mixer speed and add the mixture gradually, about 3 tablespoons at a time, beating only until stiff peaks form. Add the almond extract and mix on low just until combined.

4. 4

   Shape the meringue

   Pile the meringue in the centre of the marked circle on the parchment-lined tray and spread it into an approximately 23 cm (9-inch) round. Keep the sides higher than the centre to make a hollow for the filling.

5. 5

   Bake and cool

   Bake for 2 hours. Turn off the oven and leave the meringue inside for a further 2–3 hours or overnight.

6. 6

   Whip the cream

   Using an electric mixer, beat the cream, granulated sugar and vanilla until stiff peaks form, taking care not to overbeat. Spread the cream in the middle of the pavlova.

7. 7

   Macerate strawberries

   Toss the sliced strawberries with 1 tablespoon of sugar. Stir and leave them for a few minutes to macerate.

8. 8

   Top with berries

   Spoon the strawberries, blueberries and raspberries over the sweetened whipped cream, leaving a border of cream and meringue visible.

9. 9

   Serve the pavlova

   Slice and serve immediately, or chill until serving.

What is a pavlova?

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova and associated with both Australia and New Zealand. This American-style version builds a soft-centred, crisp-edged shell into a nest for whipped cream and fresh berries.

The low oven temperature and extended cooling help the meringue dry without browning much. A shallow centre also keeps the cream and fruit gathered on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 241 calories, 4g protein, 39g carbs, 9g fat.

Most of the carbohydrates come from the sugar in the meringue, cream and macerated strawberries, while the cream contributes much of the fat. Egg whites and cream provide the protein, with berries adding fruit and fibre. Balance a slice with a meal built around vegetables and a source of protein.

The meringue ingredients

Room-temperature egg whites: these whip into the glossy foam that gives the pavlova its volume. Make sure the bowl and whisk are clean and free of grease.

Sugar and cornflour: the sugar sweetens and stabilises the whipped whites, while the cornflour is mixed into it before being added. Add the mixture gradually so it incorporates evenly.

Cream of tartar: this helps support the egg-white foam as it is whipped. Almond extract adds a light flavour; mix it in briefly at the end.

Shape a supportive nest

The traced circle gives you a guide for a roughly 23 cm round, but the edge need not be perfectly smooth. Shape the rim higher than the middle so the cream and berries have a place to sit.

Keep the parchment on the tray as the meringue is delicate. Avoid pressing the mixture flat, which would remove the raised edge the filling needs.

Bake gently, then cool

At 93°C, the meringue dries slowly rather than taking on much colour. Leave it in the switched-off oven for another 2–3 hours or overnight, as directed, so it can cool gradually.

The shell should feel dry on the outside, while its centre may remain softer. Handle it gently after cooling, as cracks and small breaks are common in meringue.

Whip the cream carefully

Cold double cream, sugar and vanilla make a lightly sweet filling. Beat until the cream holds stiff peaks, then stop; continued beating can make it grainy.

Spread the cream into the hollow only once the meringue has cooled. Warm meringue can soften the filling and make the assembled dessert less stable.

Prepare the berries

Strawberries: toss them with the tablespoon of sugar and leave them for a few minutes to draw out some juice. Slice them evenly so they are easy to spoon over the cream.

Blueberries and raspberries: add these fresh with the strawberries just before serving. Keep a rim of cream and meringue visible for the finished look.

Serve with a light contrast

Serve slices soon after adding the fruit, when the shell and cream are at their best. A sharp fruit salad alongside can complement the sweet meringue without competing with its berry topping.

For an easy finish, offer the pavlova as the dessert after a simple meal. The recipe serves 10, so cut carefully through the crisp shell when portioning.

Recipe notes & tips

• Bring the egg whites to room temperature before whipping, as specified in the recipe.
• Add the sugar and cornflour mixture gradually so it blends into the whipped whites.
• Stop beating as soon as the meringue forms stiff peaks to avoid overmixing.
• Let the shell cool fully in the switched-off oven before adding the cream.
• Assemble and top the pavlova close to serving time for the best contrast of textures.

Variations

• Use mixed berries: Keep the strawberries, blueberries and raspberries, or swap in other fresh berries.
• Add citrus: Grate a little lemon zest over the cream for a bright flavour.
• Change the extract: Use the same quantity of vanilla extract in the meringue instead of almond.
• Add toasted almonds: Scatter sliced toasted almonds over the fruit for extra crunch.
• Serve fruit separately: Offer extra berries at the table so guests can add more to their slices.

Common mistakes to avoid

• Greasy mixing bowl: Wash and dry the bowl and whisk thoroughly so the egg whites can whip properly.
• Adding sugar too quickly: Mix it in gradually, about 3 tablespoons at a time, for a more even meringue.
• Overbeating the meringue: Stop once stiff peaks form, then add the extract briefly on low speed.
• Flattening the centre and sides: Leave the rim higher than the middle to hold the filling.
• Filling a warm shell: Cool the meringue in the switched-off oven before spreading on the cream.
• Overwhipping the cream: Stop when stiff peaks form to keep the filling smooth.

How to store

Keep the unfilled meringue in an airtight container at room temperature once completely cool; avoid humid conditions, which can make it sticky. Store assembled leftovers covered in the fridge and eat within a day, though the shell will soften. Serve chilled leftovers as they are rather than reheating.

Frequently asked questions