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Pavlova with Fresh Berries

Light as a cloud with a crisp shell and marshmallow-soft center, this Pavlova with Fresh Berries feels downright special every single time it hits the table. Even though it looks bakery-worthy, the process is surprisingly approachable once you take it step by step.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 4 egg whites from large eggs
  • 200 grams granulated sugar corresponds to about 1 cup
  • 1 tsp vanilla extract
  • lemon juice splash
  • 360 ml heavy whipping cream corresponds to 1.5 cups
  • 1-2 tsp granulated sugar optional, for whipped cream
  • vanilla extract splash, for whipped cream
  • 110 grams raspberries corresponds to 1 cup
  • 125 grams blackberries corresponds to 1 cup
  • 135 grams strawberries quartered or halved, corresponds to 1 cup
  • 1-2 tbsp granulated sugar for fruit topping
  • lemon juice splash, for fruit topping
  • mint leaves optional garnish

Method
 

  1. Preheat the oven to 220 F (100 C).
  2. Separate the egg whites from the yolks carefully, ensuring no yolk gets into the whites.
  3. Add egg whites and a splash of lemon juice to a completely clean stand mixer bowl fitted with the whisk attachment.
  4. Whip the egg whites until frothy.
  5. Add vanilla extract and slowly add the granulated sugar one tablespoon at a time while mixing.
  6. Scrape down the sides of the bowl occasionally while whisking.
  7. Continue whisking until stiff peaks form.
  8. Line a baking sheet with parchment paper and place a little meringue under each corner to hold the paper in place.
  9. Shape the meringue into an 8–9 inch circle with slightly raised edges and a well in the center.
  10. Swirl a palette knife along the edges to create a wavy pattern if desired.
  11. Bake the pavlova on the center rack for 90 minutes.
  12. Turn off the oven and let the pavlova cool inside for at least 1 hour, preferably 2 hours.
  13. Crack open the oven door and allow the pavlova to cool for another 30 minutes to 1 hour.
  14. Wash the berries and quarter or halve the strawberries.
  15. Combine raspberries, blackberries, strawberries, sugar, and lemon juice in a mixing bowl.
  16. Let the berry mixture sit while preparing the whipped cream.
  17. Add heavy whipping cream, optional sugar, and vanilla extract to a mixing bowl.
  18. Whisk until soft peaks form.
  19. Transfer the cooled pavlova to a serving plate.
  20. Spoon whipped cream into the center well of the pavlova.
  21. Top with the berry mixture.
  22. Garnish with mint leaves if desired and serve immediately.

Notes

Store leftover assembled pavlova in the refrigerator for a few days, though the texture may soften over time. For best results, assemble just before serving. Serve with coffee, iced tea, or fresh fruit for a beautiful dessert spread.