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Easy Pavlova dessert topped with fresh berries and whipped cream on a plate.

Pavlova

A light, sweet, and tangy meringue dessert topped with whipped cream and fresh berries, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Australian
Calories: 250
Ingredients Method Notes

Ingredients
  

Meringue Ingredients
  • 4 large Egg whites Separated carefully
  • 1 cup Granulated sugar Add slowly to egg whites
  • 2 tablespoons Cornstarch Helps create a soft center
  • 1 teaspoon White vinegar or lemon juice Stabilizes the meringue
  • 1 teaspoon Vanilla extract For flavor
Topping Ingredients
  • 1 cup Heavy cream For whipping
  • 2 tablespoons Powdered sugar Optional, for sweetness
  • 1 lemon Zest and juice For a lemon twist, optional
  • 2 cups Fresh berries Strawberries, blueberries, raspberries, blackberries, or your choice

Method
 

Preparation
  1. Preheat oven to 250°F and line a baking sheet with parchment paper, drawing a circle of about 8 to 9 inches wide on the underside.
  2. Beat the egg whites on medium speed until foamy and opaque. Once soft peaks form, gradually add sugar, one tablespoon at a time, beating well until the meringue is glossy and holds stiff peaks.
  3. Sprinkle cornstarch, add vinegar or lemon juice, and vanilla extract to the meringue, then beat until just combined.
  4. Shape the meringue into a tall mound on the prepared parchment, creating a small dip in the center.
Baking
  1. Bake for approximately 1 hour and 15 minutes until the outside feels dry. Turn off the oven, crack the door, and let it cool inside for at least an hour.
Topping and Serving
  1. Whip the heavy cream until thick, optionally adding powdered sugar and a splash of vanilla. Spread over the cooled pavlova and top with fresh berries.
  2. If preparing in advance, bake the meringue shell the day before and top just before serving.

Notes

Ensure all bowls and utensils are clean and free from grease. Let egg whites come to room temperature for better volume. Store the completed pavlova in a dry area at room temperature until serving.