I made a Summer Berry Pavlova with impossibly crispy meringue edges and a marshmallowy center, crowned with whipped cream and a scatter of bright summer berries.

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I still get a small thrill when I separate egg whites and start whisking; the bowl goes from glassy to glossy, like a light trick. My Summer Berry Pavlova looks fragile on the table but hides those crunchy edges and a marshmallowy center that makes people pause.

Crowned with softly whipped heavy cream and a scatter of bright berries it somehow feels like the exact right level of showy and simple. If you’ve ever typed How To Make A Pavlova into a search bar, hang on, because this one has a few embarrassing shortcuts I actually love.

Try not to eat it all before guests arrive, dont say I didnt warn you.

Ingredients

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Egg whites give the pavlova it’s airy lift, mostly protein, very low fat.
Caster sugar sweetens the meringue, simple carbs, makes glossy peaks and crunch.
Cornflour stabilizes the shell, keeps inside marshmallowy, adds a slight chew.
A little vinegar or lemon brightens flavour, helps the meringue set, tangy.
Vanilla adds warm aroma and depth, it makes sweet taste more complex.
Whipped cream brings richness, it’s fat that gives softness and balances sweet.
Strawberries give juicy acidity, vitamin C and fibre, they’re bright and summer.
Mixed berries add tartness, colour, extra fibre and antioxidants, messy but lovely.
Mint gives herb brightness, tiny flavour lift, totally optional but pretty.

Ingredient Quantities

4 large egg whites room temperature

1 cup plus 2 tbsp (220 g) caster sugar

2 tsp cornflour (cornstarch)

1 tsp white vinegar or lemon juice

1 tsp pure vanilla extract

pinch fine salt

1 cup (240 ml) heavy cream cold

2 tbsp powdered sugar (icing sugar)

250 g strawberries

125 g raspberries

125 g blueberries

125 g blackberries

fresh mint leaves optional

How to Make this

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1. Preheat oven to 120°C (250°F). Line a baking sheet with parchment and lightly draw a 20 cm circle as a guide on the underside of the paper.

2. Make sure your mixing bowl and whisk are spotlessly clean and dry, room temp helps. Separate 4 large egg whites into the bowl and add a pinch of fine salt.

3. Beat the egg whites on medium until soft peaks form, then add 1 cup plus 2 tbsp (220 g) caster sugar very slowly, about 1 tbsp at a time, beating well after each addition until the meringue is glossy and holds stiff peaks and the sugar feels dissolved when rubbed between finger and thumb.

4. Sprinkle in 2 tsp cornflour (cornstarch), 1 tsp white vinegar or lemon juice, and 1 tsp pure vanilla extract, fold them in gently so you dont knock out too much air.

5. Spoon the meringue onto the parchment inside your circle and use a spatula to shape it into a round with slightly higher edges and a shallow well in the centre, rustic is fine.

6. Bake at 120°C (250°F) for about 1 hour 15 minutes to 1 hour 30 minutes until the outside is dry and a pale cream colour. Turn the oven off and leave the pavlova inside to cool completely for at least 2 hours or overnight, dont open the door while it cools.

7. When ready to serve, whip 1 cup (240 ml) cold heavy cream with 2 tbsp powdered sugar until soft peaks form, dont overbeat or it will get grainy.

8. Hull and slice 250 g strawberries and gently combine them with 125 g raspberries, 125 g blueberries and 125 g blackberries, reserve a few whole berries for decoration if you want.

9. Transfer the cooled pavlova to a serving plate, pile the whipped cream into the centre and top with the mixed summer berries, tuck in a few fresh mint leaves if using.

10. Serve straight away because pavlova will start to weep after a while; you can make the meringue a day ahead and store it in an airtight container but dont assemble until just before serving.

Equipment Needed

1. Oven (set to 120°C / 250°F)
2. Baking sheet
3. Parchment paper, with a 20 cm circle lightly drawn on the underside
4. Large, spotlessly clean dry mixing bowl (room temp)
5. Whisk or electric hand mixer (use whichever you got)
6. Rubber spatula for folding and shaping the pavlova
7. Measuring cups and spoons plus a kitchen scale for accuracy
8. Small chilled bowl and whisk or beaters for whipping the cream
9. Serving plate and a flat spatula to transfer the pavlova without cracking

FAQ

Why did my pavlova crack or collapse?

Cracks are normal if the oven was too hot or it cooled too fast. Collapse usually means underbaked centre, too much moisture, or you knocked the meringue before it set. Bake low and slow, then turn the oven off and let it cool inside with the door ajar so it dries gently.

How do I get a crisp shell and a soft marshmallow centre?

Whip room temperature egg whites to glossy stiff peaks, add the sugar slowly until it dissolves, fold in the cornflour and vinegar last. Bake at a low temp (around 120-130°C / 250-265°F) until firm, then cool in the oven. That combo helps a crisp outside and soft inside.

Can I use regular granulated sugar instead of caster sugar?

Caster or superfine sugar is best because it dissolves fast. If you only have granulated, blitz it in a food processor for 20-30 seconds to make it finer, then use as directed.

How do I keep the whipped cream from going runny?

Chill the bowl and beaters, use very cold cream, and add the powdered sugar near the end. Don’t overbeat or it’ll turn grainy. If you need it extra stable, a tiny splash of cream of tartar or a teaspoon of cornflour helps.

Can I make the meringue ahead of time and how long will it keep?

Yes, make the meringue 1-2 days ahead and store in an airtight container in a cool, dry place. Don’t refrigerate it, or it will absorb moisture and go soggy. Add cream and berries just before serving.

Are frozen berries ok to use and is raw egg white safe?

Frozen berries thaw into a lot of juice which can sog the pavlova. If using frozen, thaw, drain or simmer briefly to make a compote. As for the eggs, the meringue is cooked in the oven, but if you’re worried use pasteurized eggs for extra safety.

Summer Berry Pavlova Recipe Substitutions and Variations

Egg whites: swap for aquafaba (chickpea can brine) — use about 2 tbsp aquafaba per egg white, whip longer and add 1/4 tsp cream of tartar or a little extra vinegar so it holds up. Meringue will be a bit softer.
Caster sugar: use superfine granulated sugar or blitz regular granulated in a blender until fine; use the same weight (220 g) so it dissolves properly.
Cornflour (cornstarch): swap 1:1 with tapioca starch or arrowroot — same stabilizing effect in the crisp crust.
Heavy cream: for dairy free use chilled canned coconut cream (scoop the solid part) and whip with 2 tbsp powdered sugar, or use regular whipping/double cream if thats all you have, just chill it well first.

Pro Tips

1) Make sure the egg whites are room temp and absolutely yolk free, and use a spotless metal or glass bowl thats totally dry. Any grease and the meringue wont climb to stiff peaks.

2) Add the caster sugar very slowly and test by rubbing a bit between thumb and finger — if it feels smooth it’s dissolved. If your caster is a bit grainy pulse it in a blender for a few seconds to make it finer.

3) Fold in the cornflour, vinegar and vanilla gently with a big spatula, just a few folds so you dont knock out air. Shape the pavlova with slightly higher edges and a shallow centre so the cream and berries dont roll off.

4) Bake low and slow, then turn the oven off and leave the pavlova inside to cool completely, overnight if possible. Dont make it on a humid or rainy day, meringue soaks up moisture and will weep.

5) Whip the cream only to soft peaks and assemble right before serving. If your berries are very juicy, toss them with a little sugar and let excess juice drain off so the pavlova doesnt get soggy; transport components separately if you need to move it.

Summer Berry Pavlova Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made a Summer Berry Pavlova with impossibly crispy meringue edges and a marshmallowy center, crowned with whipped cream and a scatter of bright summer berries.

Servings

servings

Calories

266

kcal

Equipment: 1. Oven (set to 120°C / 250°F)
2. Baking sheet
3. Parchment paper, with a 20 cm circle lightly drawn on the underside
4. Large, spotlessly clean dry mixing bowl (room temp)
5. Whisk or electric hand mixer (use whichever you got)
6. Rubber spatula for folding and shaping the pavlova
7. Measuring cups and spoons plus a kitchen scale for accuracy
8. Small chilled bowl and whisk or beaters for whipping the cream
9. Serving plate and a flat spatula to transfer the pavlova without cracking

Ingredients

4 large egg whites room temperature
1 cup plus 2 tbsp (220 g) caster sugar
2 tsp cornflour (cornstarch)
1 tsp white vinegar or lemon juice
1 tsp pure vanilla extract
pinch fine salt
1 cup (240 ml) heavy cream cold
2 tbsp powdered sugar (icing sugar)
250 g strawberries
125 g raspberries
125 g blueberries
125 g blackberries
fresh mint leaves optional

Directions

Preheat oven to 120°C (250°F). Line a baking sheet with parchment and lightly draw a 20 cm circle as a guide on the underside of the paper.
Make sure your mixing bowl and whisk are spotlessly clean and dry, room temp helps. Separate 4 large egg whites into the bowl and add a pinch of fine salt.
Beat the egg whites on medium until soft peaks form, then add 1 cup plus 2 tbsp (220 g) caster sugar very slowly, about 1 tbsp at a time, beating well after each addition until the meringue is glossy and holds stiff peaks and the sugar feels dissolved when rubbed between finger and thumb.
Sprinkle in 2 tsp cornflour (cornstarch), 1 tsp white vinegar or lemon juice, and 1 tsp pure vanilla extract, fold them in gently so you dont knock out too much air.
Spoon the meringue onto the parchment inside your circle and use a spatula to shape it into a round with slightly higher edges and a shallow well in the centre, rustic is fine.
Bake at 120°C (250°F) for about 1 hour 15 minutes to 1 hour 30 minutes until the outside is dry and a pale cream colour. Turn the oven off and leave the pavlova inside to cool completely for at least 2 hours or overnight, dont open the door while it cools.
When ready to serve, whip 1 cup (240 ml) cold heavy cream with 2 tbsp powdered sugar until soft peaks form, dont overbeat or it will get grainy.
Hull and slice 250 g strawberries and gently combine them with 125 g raspberries, 125 g blueberries and 125 g blackberries, reserve a few whole berries for decoration if you want.
Transfer the cooled pavlova to a serving plate, pile the whipped cream into the centre and top with the mixed summer berries, tuck in a few fresh mint leaves if using.
Serve straight away because pavlova will start to weep after a while; you can make the meringue a day ahead and store it in an airtight container but dont assemble until just before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.