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+ servings

Berry Pavlova

Prep Time20 mins
Cook Time2 hrs 30 mins
Servings: 1 9-inch cake


For the pavlova:

  • 5 large egg whites room temperature
  • teaspoon salt
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white wine vinegar
  • ½ teaspoon pure vanilla extract

For the whipped cream:

  • 1 cup heavy cream cold
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract

For the berry topping:

  • ¼ cup seedless raspberry jam
  • ¼ cup water
  • 1 cup fresh sliced strawberries
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries


Baking the pavlova:

  • Place oven rack in the center of the oven. Preheat oven to 180 degrees. Grab a sheet of parchment paper and track a 9-inch circle in the center. Turn over the paper and place onto a baking sheet. Set aside.
  • Add egg whites to the bowl of a stand mixer with salts. Using the whisk attachment, beat egg whites on medium high until the start to get foamy. At that time, with the mixer on medium, add sugar 2 tablespoons at a time, whisking for about 30 seconds before adding the next addition. This ensures the sugar gets completely dissolved into the egg whites. Once all the sugar has been added, take the speed up to medium high and whip into stiff peaks. The egg whites should be fluffy and glossy. Stop and scrape down the sides of the bowl to incorporate all the sugar and then beat for 15 more seconds.
  • With the mixer turned off, sift the cornstarch over the stiff egg whites. Add the white wine vinegar and vanilla extract and fold all three into the egg whites gently. Spoon the beaten egg whites onto the traced 9-inch circle of the parchment paper from Step 1. Spread egg whites into an even disk about 2 inches high. Place in preheated oven to bake for 90 minutes. Do not open oven door for any reason. You don't want to disturb the pavlova while it bakes.
  • After it's baked for 90 minutes, turn off the oven but leave the pavlova in the oven to cool for 1 hour. In the meantime, prepare the berries and whipped cream.

For the whipped cream:

  • Add heavy cream, sugar, and vanilla to a large bowl of a stand mixer. Beat until stiff peaks form. It's important for the whipped cream to be stiff so that it can stand up to the berry juice and protect the pavlova from the moisture.

For the berries:

  • Whisk raspberry jam and water together in a small sauce pan. Place over medium heat until simmering. Simmer for a few minutes to help it reduce slightly. Turn off heat and let it cool slightly.
  • Add all the berries to a medium bowl. Add raspberry sauce to the berries and toss them together to combine. Cover and refrigerate until assembly time.

Assembling the pavlova:

  • Remove the pavlova from the oven. If it's still warm, let it cool to room temperature before assembling.
  • Once the pavlova is cool, you can transfer it to a serving platter or keep it on the baking sheet if you're worried about it breaking. Dollop whipped cream gently oven the top of the pavolva. Then spoon on the berries, draining most of the juice. Serve directly on the baking sheet, or cut and serve onto plates, using a pancake spatula to keep the pavlova from falling apart.


Recipe adapted from Ina Garten