This post and recipe for Summer Berry Pavlova walks you through creating a showstopping pavlova that’s crisp on the outside and marshmallow-soft inside. It’s finished with lightly sweetened whipped cream, a bright raspberry curd, and a generous mound of fresh summer berries.
What is a Pavlova?
Pavlova is a popular dessert from Australia and New Zealand made from meringue, topped with whipped cream and fresh fruit. The exterior bakes into a crisp, cookie-like shell while the center remains light, soft, and marshmallow-like. Its delicate sweetness pairs perfectly with fruit, chocolate, or caramel—and fresh berries are a classic choice.
A game-changing method for pavlova
Meringue-based desserts can be temperamental. I used to struggle with undissolved sugar, weeping, and pavlovas collapsing after baking. The turning point was adopting the Swiss meringue method. Instead of whipping raw egg whites and sugar (the French method), you heat the egg whites and sugar together over a bain-marie, then whip to stiff peaks. Gentle heat helps the sugar dissolve fully and creates a firmer, more stable meringue that’s less likely to weep or collapse.
How to make a perfect Summer Berry Pavlova
1. Heat egg whites and sugar: Combine egg whites and sugar in a heatproof bowl. Place the bowl over (but not touching) simmering water and whisk constantly until the mixture reaches 170°F (77°C).
2. Beat the meringue base: Remove the bowl from the bain-marie and transfer it to a stand mixer. Whisk on high for 4–5 minutes until the mixture is glossy and holds very stiff peaks.
3. Add cornstarch, vinegar, and vanilla: Mix these into the meringue and beat on high for about 10 seconds to incorporate.
4. Shape on baking sheet: Line a large baking sheet with parchment. Mound the meringue in the center and use an offset spatula to form an 8-inch disc with slightly higher edges and a shallow well in the center for filling.
5. Bake and cool: Bake the pavlova for about 2 hours. After baking, turn the oven off and leave the pavlova inside to cool slowly for at least 4 hours, preferably overnight.
Cooling the pavlova
Cooling slowly is essential. Meringues are sensitive to sudden temperature changes; a cold draft or abrupt cooling can cause cracking or collapse. Letting the pavlova cool in the turned-off oven—ideally overnight—reduces cracking and stabilizes the structure. For best results, bake in the evening and leave the pavlova to cool in the oven while you sleep; it will be ready the next day.
Get the Recipe:
Summer Berry Pavlova
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Ingredients
Summer Berry Pavlova
- 13 oz (370g) white sugar
- 7.4 oz (210g) egg whites (fresh egg whites, not carton)
- 2 tsp white vinegar
- 2 tsp cornstarch
- 1 tsp vanilla
Raspberry Curd
- 5 tbsp unsalted butter, room temperature
- 7 oz raspberries
- 3 large egg yolks
- 1/2 cup white sugar
- 1 ½ tsp fresh lemon juice
Topping
- 2 cups heavy cream
- 1/4 cup confectioners’ sugar
- 2 pounds assorted berries or fruit, such as strawberries, raspberries, cherries, etc.
Equipment
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Stand mixer
Instructions
Summer Berry Pavlova
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Preheat oven to 330°F. Line a large baking sheet with parchment and draw an 8” circle as a guide.
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Whisk egg whites and sugar together in a heatproof bowl. Set the bowl over simmering water (bain-marie), making sure it doesn’t touch the water.
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Continuously whisk while heating until the mixture reaches 165–170°F (74–77°C). Remove from heat and whip on high in a stand mixer for 4–5 minutes until glossy and very stiff peaks form.
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Turn off the mixer and add cornstarch, vinegar, and vanilla. Beat on high for 10 seconds to combine.
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Dollop a little meringue under the parchment corners to secure it. Spread the meringue within the 8” guide into a disk about 2–3” high with a 1/4” depression in the center.
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Place the pavlova in the oven and immediately reduce the temperature to 220°F. Bake for 2 hours. Turn the oven off and let the pavlova cool in the oven for at least 4 hours, preferably overnight; do not open the oven during cooling.
Raspberry Curd
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In a medium saucepan over medium heat, melt butter. Add raspberries and sugar, whisk to combine, then whisk in the egg yolks.
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Whisk constantly and simmer until the mixture thickens, about 8–10 minutes. Strain through a fine mesh sieve to remove seeds.
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Stir in lemon juice and let the curd cool to room temperature. Store in the refrigerator for 1–2 weeks.
Topping
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Whip heavy cream with confectioners’ sugar until stiff peaks form.
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Prepare fruit by slicing large berries and removing stems, leaves, or pits.
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Top the cooled pavlova with whipped cream, spoonfuls of raspberry curd, and the prepared fruit.