Easy Pavlova Recipe: a favourite, easy to make, no-fail pavlova recipe. Make with summer berries, or any other favourite fruit.
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I love pavlova. It's delicious, easy to make, and always a hit with guests. The meringue is hard and crispy on the outside and marshmallowy and soft at it's centre. It pairs perfectly with fresh tangy summer berries, and soft and creamy whipped cream. This summer pavlova is an elegant dessert to serve to guests. This is a no-fail recipe you will love.
Pavlova History
Pavlova is the perfect combination of crisp meringue and ooey-gooey marshmallow-y inside. This combined with freshly whipped cream, and tart berries is the perfect combination. Pavlova is named after the Russian ballerina Anna Pavlova. It is thought to have originated in New Zealand or Australia in the 1920's while the ballerina was on tour there. It's a very popular dish in New Zealand and Australia, often served during their summer months, including Christmas. It's the perfect dessert for entertaining is often served during holidays.
Pavlova vs. Meringue
What is the difference between pavlova and meringue? The difference is in the textures. Both desserts are made from sweetened whipped egg whites, but meringue is usually crisp and dry all the way through. Pavlova has a crisp exterior, but on the inside it has a marshmallow like soft chewy texture.
Troubleshooting Pavlova
There's a few things that go wrong when you're making a pavlova. It can be a bit of a diva, but knowing what pitfalls to avoid can help. So here are some tips and things to watch out for when your baking pavlova:
- Even the tiniest bit of egg yolk in your egg whites will prevent them from whipping properly. Make sure your bowl and whisk and clean and grease free to for the best whip.
- Make sure you add your sugar to the egg white mixture slowly enough, this is so that the sugar can dissolve fully and not be gritty in the dessert.
- You can also over whip your egg whites causing them to loss too much moisture and curdle, or causing the meringue to collapse after it's baked.
- Don't make a pavlova on a really humid day. The humidity can affect the meringue base and cause it to be too sticky and chewy and not dry out properly.
- If your meringue isn't white, your oven may have been too hot. Sugar can caramelize at high heats. You may need to check your oven temperature with an oven thermometer.
- Your meringue base can sometime crack after it's baked if it has cooled too quickly. Some people like to leave it in the oven with the oven door open while it cools to prevent this problem.
- Pavlova is best eaten as soon as it's put together. You can make the base a day ahead and store in an airtight container, but you should assemble it hours before serving.
Assembling
It's best to put together the summer berry pavlova only a few hours before serving. If you want to make this dessert ahead of time, you can store the meringue discs in an airtight container at room temperature. Or if it's too large, just tightly wrap the cooled meringue on the baking tray with plastic wrap. You can also whip the cream and store the fridge, so that the day of all you have to do is assemble the dessert. After the pavlova is all assembled, be sure to store any leftovers in the refrigerator.
This summer berry pavlova dessert is always very well received. It always looks like a real show stopper on your dinner table. That combination of fresh summer berries, meringue base with it's marshmallow center, and fresh whipped cream is everyone's favorite special occasion dessert. It's the perfect light ending to a big meal on a summer evening.
Berries
We used mixed berries for our pavlova. Any kinds of berries work well. For our pavlova cake we used strawberries, blackberries, raspberries, and blueberries. You can use combination of berries or fresh fruit that you like.
Make It Mini
Mini pavlovas are a fun variation on this meringue-based dessert. Make individual size mini pavlova bases about 3 inches circle, and serve one per guest. You will need to reduce the baking time of smaller portions.
Recipe
Easy Pavlova Recipe
Ingredients
- 4 egg whites
- 1 ¼ cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch
- 1 pint heavy cream
- 3 cups assorted berries of strawberries, raspberries, blueberries, blackberries
Instructions
- Preheat oven temperature to 300 degrees F (150 degrees C).
- Separate your eggs and place egg whites in the large bowl of a stand mixer with the whisk attachment. Beat egg whites until stiff peaks form but not dry.
- Gradually add in the sugar, 1 tablespoon at a time, to your whisked egg whites, beating well after each addition. Beat until thick and glossy.
- Add in vanilla extract, white vinegar and cornstarch.
Spoon meringue mixture in a large circle on to a large baking sheet sprayed lined with parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center. - Bake for 1 hour. Cool.
- Whip cream until it's thick, add in 2 tablespoon of white sugar and 1 teaspoon vanilla. Fill the center of the meringue with sweetened whipped cream and add the summer berries on the top of the pavlova.
Nutrition
With this easy pavlova recipe, life really is a party!
More Recipe Inspiration
You might also like our Chocolate Pavlova Recipe here.
Also check out our Donut Strawberry Shortcake here.
Also check out our Strawberry Cobbler here.
Danielle says
I LOVE pavlova. I've never tried to make it at home but I think I need to try your recipe.
Cassie Bustamante says
you know, i have never made pavlova- gonna have to try!
Shauna says
Pavlova is my favourite summer dessert! Your photography is absolutely beautiful. Makes me want to dig right in!
Heather says
I've been making this recipe over and over again; it's simple but delicious 🙂
Josalyn says
I was just wondering what to serve my guests on Sunday....I think this is perfect!!