Fresh Berry Pavlova With Meringue Topping

How to make the best berry pavlova recipe with a delicious mascarpone frosting. This pavlova is very easy to make and has no cracks, no cream of tartar, crisp on the outside, and a chewy marshmallow-like center.

Jump to:

• Why you'll love this recipe
• Ingredients Notes
• Hot to make Fresh Berry Mascarpone Pavlova Cake
• Tips for this recipe
• Storage instructions
• Variations & Substitutions
• Recipe Questions
• Fresh Berry Pavlova

This berry pavlova is a delicious meringue shell topped with light and fluffy whipped cream and lots of fresh fruits perfect for any summer dessert to share with the family.

Pavlova is a traditional dessert very popular in New Zealand and Australia. It was designed as a memorial to the famous Romanian ballerina Anna Pavlova, hence the lovely name of this dessert "Pavovla" made in his image de ballerina, graceful and full of lightness.

Pavlova is a French meringue recipe disk made of egg whites and sugar whipped together and baked for a long time at a very low temperature.

This fabulous dessert is light, delicious, and full of freshness. It is often served with sweetened whipped cream, fresh seasonal fruits such as fresh berries or passion fruit, a fruit coulis, and icing sugar.

Ingredients Notes

You need these ingredients to make this perfect pavlova meringue nest:

• Egg whites: Only room temperature egg whites, basic ingredients, the egg whites will give its voluminous shell. Use fresh large egg whites, not several days old, separated from the yolks when they are cold, but brought to room temperature to make the French meringue.
• Sugar: Use only white fine granulated sugar to make the meringue shell. If you don't have fine sugar you can blend it for a few moments in a food processor to refine the size of the sugar grains.
• White vinegar: The acidity of white vinegar helps stabilize the egg whites to make a firm meringue. You can replace the white vinegar with cream of tartar, fresh lemon juice or apple cider vinegar.
• Cornstarch: The combination of white vinegar and cornstarch helps create the marshmallow-like soft center that sets it apart from other meringues.
• Vanilla extract: The meringue base is only composed of whites and sugar, adding a little liquid or powdered pure vanilla extract will bring a little extra flavor to this dessert.
• Mascarpone frosting: Heavy cream or heavy whipping cream, cold mascarpone, powdered sugar and vanilla extract.
• Fresh Berries: preferably a mixture of fresh red fruits.

Hot to make Fresh Berry Mascarpone Pavlova Cake

Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!

• Place the egg whites at room temperature and pure vanilla extract in the mixing bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer.
• Beat the egg white on low speed until the whites begin to form bubbles for about 5 minutes.
• Then increase to medium speed until soft peaks form for an additional 5 minutes.

• Slowly add the superfine sugar gradually into the whipped egg whites while letting the stand mixer run on low speed, one tablespoon at a time, making sure the sugar is well incorporated for another 10 minutes.
• Then increase speed to medium and mix for another 10 minutes until you have a glossy meringue.
• Check that the sugar is completely dissolved by touching the meringue between your fingers. You should no longer feel the grains of sugar if this is the case mix again for about 5 to 10 minutes more.
• Add the cornstarch, white vinegar or lemon juice to the meringue and beat on high speed for 1 - 2 minutes until stiff peaks form.

Shaping

• Using a pencil, draw a large circle (8 inches / 20 cm in diameter) on a sheet of parchment paper using a large plate.
• Turn the paper with the markings on a baking sheet.
• Pile the meringue in the center of the marker on the baking sheet with the parchment paper.
• Using an offset spatula or the back of a spoon, shape the meringue mixture into a pretty meringue shell with a good thickness to keep the soft inside.

Baking

• Preheat the oven to 248°F/120°C fan oven and line a baking sheet with parchment paper containing the pavlova.
• Lower the oven temperature to 230°F/110°C and bake the meringue for 1 hour to 1h30 without opening the oven door.
• Turn off the oven and allow the meringue to cool completely inside with the door closed for at least 1 hour and ideally overnight to dry and crisp.

Mascarpone whipped cream

• Place all the ingredients in a large bowl – mascarpone, heavy cream, powdered sugar, and vanilla – and whisk with an electric mixer for 2-3 minutes at medium speed until you achieve a smooth mixture.
• At the last moment, top the cooled and cooked pavlova with fresh mixed berries and serve with raspberry or strawberry coulis.

Storage instructions

In the fridge: Store the pavlova in an airtight container in the refrigerator for optimal freshness. If garnished with fruits or cream, it can last up to 2-3 days.

Room temperature: If left ungarnished, the pavlova can be stored at room temperature in a cool, dry place away from direct sunlight for up to 1 day.

Freeze: While pavlova can be frozen, it's not recommended as the texture may become compromised. If necessary, tightly wrap the pavlova (ungarnished) in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving, but note that the texture may not be as crisp once thawed.

Recipe Questions

Can I prepare the meringue ahead of time?

Yes, you can prepare the meringue base ahead of time and store it in an airtight container at room temperature for up to 2 days before assembling the pavlova.

How do I prevent my pavlova from collapsing?

To prevent collapse, ensure your oven is preheated accurately and bake the pavlova at a low temperature for a longer time. Additionally, avoid opening the oven door frequently during baking.

Can I use frozen berries for the topping?

Yes, you can use frozen berries for the topping, but thaw them completely and pat them dry before adding them to the pavlova to prevent excess moisture.

What can I do with leftover pavlova?

Leftover pavlova can be crumbled and used as a topping for ice cream or yogurt, or incorporated into desserts like Eton mess.

How far in advance can I assemble the pavlova with toppings?

It's best to assemble the pavlova with toppings shortly before serving to maintain the crispness of the meringue. If necessary, you can assemble it up to 1-2 hours ahead and store it in the refrigerator.

How can I prevent my pavlova meringue from cracking?

To prevent cracking, bake the pavlova at a low temperature for a longer time, avoid opening the oven door frequently, allow it to cool gradually in the turned-off oven, and ensure the sugar is completely dissolved before baking.

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