This easy mixed berry pavlova recipe is the ultimate summer dessert. This berry pavlova is light, sweet, fruity and creamy. Perfection served up in the most beautiful way!
How to make an easy mixed berry pavlova
- To make the pavlova, preheat the oven to 120ºC and line a baking sheet with baking paper.
- In a mixing bowl, beat the egg whites and cream of tartar on a medium speed until frothy.
- Once frothy, add all the sugar one teaspoon at a time while continuously whisking.
- Increase the speed of your mixer and whisk until stiff peaks are reached.
- Sprinkle over the cornflour, vanilla essence, and vinegar.
- Fold together until combined.
- Spoon the meringue mixture onto the prepared baking sheet and shape with a palette knife forming a small nest on top.
- Turn oven down to 100ºC and place the baking sheet on the bottom rack of the oven.
- Bake the meringue for one hour and then turn the oven off leaving the meringue in the oven for another five hours.
Using my beautiful Kitchen Inspire baking utensils, I made this Mixed Berry Pavlova meringue in minutes. These incredible products keep my baking simple and my kitchen looking oh-so-pretty!
The best pavlova toppings
- Cherries
- Strawberries
- Blackberries
- Blueberries
- Pomegranate seeds
- Fresh mint
- Whipped cream
- Chopped nuts
What is the difference between meringue and pavlova
Although pavlova and meringue are incredibly similar, there is a slight difference. They are both made with egg white but meringue is dry and crispy throughout, whereas pavlova is crispy on the outside and soft and marshmallow-y on the inside. This homemade pavlova recipe is the perfect no fail, fluffy on the inside kind of pavlova.
How far ahead can you make a pavlova with berries
Pavlovas are great to make ahead of time. You can whip up an easy pavlova 3-4 days before serving. Make sure to store the pavlova in a cool dry place. You want to make sure there is no moisture around the pavlova as that will soften the meringue. Once ready to serve, simply add the whipped cream and toppings just before serving.
More pavlova recipes to try
Mixed Berry Pavlova
Equipment
- 1 electric mixer
- 1 baking tray
Ingredients
- 9 egg whites
- 1 pinch cream of tartar
- 500 grams castor sugar sifted
- 2 teaspoon cornflour sifted
- 1 teaspoon white vinegar
- 1 tablespoon vanilla essence
Topping
- 500 ml fresh cream whipped
- ¾ cup strawberries
- ¼ cup pomegranate seeds
- ¼ cup blackberries
- ½ cup cherries
- ½ cup blueberries
- 6 - 8 sprigs fresh mint
Instructions
- To make the pavlova, preheat the oven to 120ºC and line a baking sheet with baking paper.
- In a mixing bowl, beat the egg whites and cream of tartar on a medium speed until frothy.
- Once frothy, add all the sugar one teaspoon at a time while continuously whisking.
- Increase the speed of your mixer and whisk until stiff peaks are reached.
- Sprinkle over the cornflour, vanilla essence, and vinegar.
- Fold together until combined.
- Spoon the meringue mixture onto the prepared baking sheet and shape with a palette knife forming a small nest on top.
- Turn oven down to 100ºC and place the baking sheet on the bottom rack of the oven.
- Bake the meringue for one hour and then turn the oven off leaving the meringue in the oven for another five hours.
Topping
- Once cooled, top the meringue with the whipped cream.
- Arrange the berries and fresh mint on top of the cream, and enjoy!
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