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Very Berry Pavlova Recipe

A step-by-step guide to master the pavlova; a simple and beautiful special occasion cake from @natashaskitchen

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My husband and I have been married 11 years this month. Time, slow down! This is a very special anniversary for us. Our first child is 5 and will be starting school this year. We didn’t go out of town to celebrate but we did go out to our favorite fancy restaurant and then shared dessert at home.

If you want to surprise your spouse and make dessert extra special, you should try this loaded berry pavlova. It’s light, airy and filled with all the best summer berries. It is crisp on the outside and marshmallowy soft inside. A sweet end to a sweet day!

Let me start out by saying the pavlova is EASY. Meringue is neither complicated or time consuming. It takes some time to bake/dry out in the oven, but your oven does all of the work.

I’ll be sharing all of my tips on getting the correct consistency and provide step-by-step photos of the process to give you confidence to re-create the recipe or make your own variation at home
A step-by-step guide to master the pavlova; a simple and beautiful special occasion cake from @natashaskitchen

Ingredients for Pavlova:

6 egg whites, room temperature (*see tip 1 below)
1 1/2 cups granulated sugar
2 tsp corn starch
1/2 Tbsp lemon juice
1/2 Tbsp vanilla extract

Ingredients for Frosting:

1 1/2 cups cold heavy whipping cream
2 Tbsp granulated sugar

Ingredients for Topping:

4-5 cups fresh berries (blueberries, raspberries, small strawberries, blackberries..) ** see tip 2 below
1-2 kiwi fruit, peeled and sliced

Very Berry Pavlova Recipe-7

*Tip 1: Pavlova eggs will beat best when they are at room temperature. If you forget this step, place un-cracked eggs in warm water for 15 minutes to bring them to room temp.
**Tip 2: Keep berries dry and chilled prior to use.

How to Make a Berry Pavlova:

Preheat the Oven to 250˚F. Line a large baking sheet with parchment paper.

1. Using the whisk attachment on your stand mixer, beat 6 egg whites and 1 1/2 cups sugar for 6 to 7 minutes on high speed, or until stiff peaks form. The mixture will be smooth and glossy.

Very Berry Pavlova Recipe

2. Add 1/2 Tbsp lemon juice, 1/2 Tbsp vanilla extract and 2 tsp corn starch and continue mixing another 15 seconds or until well blended. Transfer immediately to a large sheet of parchment paper and use spatula to form a 10″ round ring, making a deep indent in the center to accommodate the cream and berries later. The center will rise so make a substantial well in the center.

Very Berry Pavlova Recipe-8

Very Berry Pavlova Recipe-9

3. Bake at 250˚F for 1 hour and 30 minutes. Then turn off the oven and with door closed, let it sit inside the oven another 1 hour until cooled. You can keep it in the oven longer to cool since the oven will be off and you might have dinner plans ;). Remove pavlova from oven and let cool completely to room temp then cover and let stand in a dry, room temp room up to 2 days or assemble and serve right away.

How to Make the Topping:

1. Beat 1 1/2 cups heavy whipping cream with 2 Tbsp sugar on high speed 2-3 minutes or until frosting is stiff and spreadable but don’t over beat or it will become buttery. (note: you can make cream ahead of time, then cover with plastic wrap and refrigerate until ready to use).

2. Just before serving, spread whipped cream over the pavlova and top with plenty of your favorite berries. Refrigerate leftovers. It’s best served right away.

Very Berry Pavlova Recipe-2

A step-by-step guide to master the pavlova; a simple and beautiful special occasion cake from @natashaskitchen

Very Berry Pavlova Recipe

4.88 from 56 votes
A step-by-step guide to master the pavlova; a simple and beautiful special occasion cake from @natashaskitchen
This pavlova is light, airy and filled with all the best summer berries. A sweet end to a sweet day! Meringue is neither complicated or time consuming. It takes some time to bake/dry out in the oven, but your oven does all of the work. It is crisp on the outside and marshmallowy soft inside.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium

Ingredients

  • 6 egg whites room temperature (*see tip 1)
  • 1 1/2 cups granulated sugar
  • 2 tsp corn starch
  • 1/2 Tbsp lemon juice
  • 1/2 Tbsp vanilla extract
  • 1 1/2 cups cold heavy whipping cream
  • 2 Tbsp granulated sugar
  • 4-5 cups fresh berries blueberries, raspberries, small strawberries, blackberries..** see tip 2
  • 1-2 kiwi fruit peeled and sliced

Instructions

How to Make a Berry Pavlova:

  1. Preheat the Oven to 250˚F. Line a large baking sheet with parchment paper.
  2. Using the whisk attachment on your stand mixer, beat 6 egg whites and 1 1/2 cups sugar for 6 to 7 minutes on high speed, or until stiff peaks form. The mixture will be smooth and glossy.
  3. Add 1/2 Tbsp lemon juice, 1/2 Tbsp vanilla extract and 2 tsp corn starch and continue mixing another 15 seconds or until well blended.
  4. Transfer immediately to a large sheet of parchment paper and use spatula to form a 10" round ring, making a deep indent in the center to accommodate the cream and berries later. The center will rise so make a substantial well in the center.
  5. Bake at 250˚F for 1 hour and 30 minutes. Then turn off the oven and with door closed, let it sit inside the oven another 1 hour until cooled. You can keep it in the oven longer to cool since the oven will be off and you might have dinner plans ;). Remove pavlova from oven and let cool completely to room temp then cover and and let stand in a dry, room temp room up to 2 days or assemble and serve right away.

How to Make the Topping:

  1. Beat 1 1/2 cups heavy whipping cream with 2 Tbsp sugar on high speed 2-3 minutes or until frosting is stiff and spreadable but don't over beat or it will become buttery. (note: you can make cream ahead of time, then cover with plastic wrap and refrigerate until ready to use).
  2. Just before serving, spread whipped cream over the pavlova and top with plenty of your favorite berries. Refrigerate leftovers. It's best served right away.

Recipe Notes

*Tip 1: Pavolva eggs will beat best when they are at room temperature. If you forget this step, place un-cracked eggs in warm water for 15 minutes to bring them to room temp.
**Tip 2: Keep berries dry and chilled prior to use.

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A step-by-step guide to master the pavlova; a simple and beautiful special occasion cake from @natashaskitchen

I hope you love this easy and wonderful Berry Pavlova Recipe!! 🙂

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Rai
    April 6, 2019

    May i reduce sugar? I want less sweet for pavlova Reply

    • Natashas Kitchen
      April 6, 2019

      Hi Rai, this ratio does work really well for pavlova and helps the meringue to form so I haven’t experimented with less. Maybe someone else has tried with good results? If so, please let us know and thanks in advance! Reply

  • Edy
    March 13, 2019

    I have made your recipe for pavlova 2 times and both times they turned out perfect! I followed your recipe except I used vinegar instead of lemon juice because I remember my mother using vinegar when she made pavlova 40 years ago. Thank you for sharing your recipe, delicious! Reply

    • Natashas Kitchen
      March 13, 2019

      I’m so happy you enjoyed that, Edy. Thank you for sharing that with us! Reply

  • Britney
    January 18, 2019

    This recipe looks great! I would like to do minis, how long do you think the bake time should be reduced to?

    Thanks in advance!
    Britney Reply

  • Sue
    January 9, 2019

    Was looking for a great Pavlova recipe. Looks like I found it! Can you tell me the serving size for your recipe? I plan to make it for 10 adults & am wondering if I need to make 2 separate pavlovas. Thanks. Reply

    • Natashas Kitchen
      January 9, 2019

      Hi Sue! I’m so happy you found our recipe. If you have another dessert, this will do for that many people (depending on how big you slice it). If this will be your only dessert then two may be best for everyone to have a generous slice. Reply

  • Nargis khan
    December 25, 2018

    I love pavlova but have a couple of issues with it when I bake it. The main issue is that it sometimes turns out all spongy, not crispy on the outside. Don’t know where I go wrong. The second issue is concerning the colour of the Pavlova, it doesn’t turn out as white as yours. My oven is fan assisted and in centigrade. I preheat the oven on 140 C and bring it down to 130 C when I bake the pavlova. Would really appreciate it if you can give me some suggestions to overcome these issues. Thanks Reply

    • Natasha
      December 25, 2018

      Hi Nargis, pavlovas are supposed to be marshmallow soft and spongy as you described in the center and crisp on the outside. That is a normal result. 🙂 With the color, I suspect the oven temperature is the culprit especially if you are using a convection setting – you might try reducing the temp to get the color you want and be sure to bake in the center of the oven. Reply

  • Hilda Price
    October 27, 2018

    my pavlova stuck to the parchment paper and fell in the center any idea why Reply

    • Natasha
      October 27, 2018

      Hi Hilda, are you certain you used parchment paper rather than wax paper? Also, be sure to beat the mixture adequately for it to bake up properly, otherwise it can start to “melt” at the base and can stick in that case – this can also happen if it is baked at too high of heat so be sure to bake in a conventional oven (not convection) and if your oven runs hot, you may need to reduce the heat. I hope that helps to troubleshoot. Reply

  • Bronwyn Bullock
    September 21, 2018

    Thanks for the recipe for pavlova.Very easy to make.I love it . Reply

    • Natashas Kitchen
      September 21, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Novella
    August 28, 2018

    Hy Natasha this is really delicious, I wanted to ask how many days can I store it? I need to bake a pavlova for 40 people, it’s for a Saturday lunch so can I start to bake it on Thursday? If I need to let it cool in the oven for at least 1 hour it takes time to bake all these quantity. What do you suggest me? And What is the best way to store it? Thanks a lot Reply

    • Natasha
      August 28, 2018

      Hi Novella, It’s best if used the same day it is made because of the soft center. You can make it in the morning and leave it at room temperature until the evening and just before you serve it, add the cream and toppings. The mini pavlovas work better as a make-ahead dessert to feed a crowd; you can make the meringues up to 3 days ahead of time and store loosely wrapped in a plastic bag then frost and assemble just before your event. Reply

  • Aldona
    August 3, 2018

    Hi Natasha – I’m at the cottage and don’t have my Kitchen Aid mixer. Can I use a hand blender for the meringue? How long should I beat the egg whites? Thanks! Reply

    • Natashas Kitchen
      August 3, 2018

      Hi Aldona! That would depend on how powerful it is! I would recommend mixing it a while longer than the recipe calls for, until you get those firm stiff peaks! Reply

      • Aldona
        August 3, 2018

        Thanks. I did just that. It’s in the oven. Since it is peach season here in Ontario, I’ve carmelized peaches with honey for the topping. Thanks so much for your advice. Reply

        • Natashas Kitchen
          August 3, 2018

          You’re welcome! Reply

  • Alex
    July 17, 2018

    I am not sure what happened but in about 40 minutes in the oven some liquid started coming out of the meringue at the bottom. Any reasons why that happened? Reply

    • Natashas Kitchen
      July 17, 2018

      Hi ALex. The oozing usually happens because the sugar is not thoroughly dissolved during the beating process if you are using a sugar that is not fine enough, possibly. It could be an oven temperature issue since those vary so often. Once it is done you should be able to just break off the dry sugar pieces. Reply

  • Sandee Schaefer
    February 15, 2018

    This is outstanding! Thanks so much for sharing your wonderful recipe! I am not great at making dessert and my family loved this!! It is beautiful too! Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad to hear the recipe was such a hit! Thanks for sharing your wonderful review Sandee! Reply

    • February 23, 2018

      Is there any possibility to add only one cup of sugar instead of 1 1/2 cup cause I don’t want it to be too sweet or is it just going to mess the pavlova ingredient ??? Thank you Reply

      • Natasha
        natashaskitchen
        February 23, 2018

        Hi Hind, this ratio does work really well for pavlova and helps the meringue to form so I haven’t experimented with less. I’m not sure if cutting it down that much would affect the outcome.

        Maybe someone else has tried with good results? If so, please let us know and thanks in advance! 🙂  Reply

  • Tonya
    August 30, 2017

    You should do a video for this cake! Reply

    • Natasha's Kitchen
      August 31, 2017

      I will keep your suggestion in mind Tonya! Reply

  • Tonya
    August 30, 2017

    So mine cracked on the sides. Any reason why? Reply

    • Natasha
      natashaskitchen
      August 31, 2017

      HI Tonya, it is normal for it to have some cracking on the outside since it is a crisp shell with a marshmallow soft center and the weight of the cream and berries can cause it to crack. Reply

  • Billie Martin
    August 17, 2017

    Every time I make this it comes out flat.
    It doesn’t have those nice tall sides. Tastes good. But I still think it’s wrong.
    Should I be beating it for longer. I am following the directions.😫 Reply

    • Natasha
      natashaskitchen
      August 17, 2017

      Hi Billie, are you beating for the recommended time with a high powered mixer? Also, be sure the egg whites are at room temp or they take longer to beat. I hope that helps! Reply

  • Valentina
    March 11, 2017

    Made this before and loved it. Was wondering if I could add some cocoa to this to make a chocolate version? Have you ever tried doing so? Reply

    • Natasha
      natashaskitchen
      March 11, 2017

      I haven’t tried that but I’m definitely intrigued! If you test it out, let me know how it goes 🙂 Reply

  • Hanit Kohli
    March 8, 2017

    Hi, if I double the recipe, what is the baking time then?? Reply

    • Natasha
      natashaskitchen
      March 8, 2017

      Hi Hanit, If you are planning to make 1 really large pavlova, I can’t really say without testing it that way myself. Sorry I can’t be more helpful, but you will have to experiment. It will be done when it’s firm to the tap on the outside. Reply

  • julie
    January 27, 2017

    how early in advice can I make the crunchy part? before putting on the frosting and serving? Reply

    • Natasha
      natashaskitchen
      January 28, 2017

      It’s best if used the same day it is made because of the soft center. You can make it in the morning and leave it at room temperature until the evening and just before you serve it, add the cream and toppings. Reply

  • margaret
    December 24, 2016

    Can you use wax paper instead of parchment? Reply

    • Natasha
      natashaskitchen
      December 24, 2016

      It sticks pretty badly to wax paper. I would highly recommend using parchment paper. Reply

  • Inna Gavrishchuk
    December 21, 2016

    Natasha I’ve attempted to make this recipe twice already and both times it has failed. Mine just isn’t as fluffy as yours. I don’t understand what more i need to add to make it easier to spread onto the pan. It comes on almost at a half liquid. Reply

    • Natasha
      natashaskitchen
      December 21, 2016

      Hi Inna, if it’s liquid when you put it on the pan, that means you aren’t whipping your mixture long enough. Are you using a high powered stand mixer on high speed to whip your egg whites and sugar? Also, are you whipping until stiff peaks form? Are you baking right away without letting the unbacked pavlova sit on the counter too long? If it stands out of the oven for awhile, it can get liquidly at the base. Finally, are you changing anything about the recipe – substitutions? I hope that helps! Reply

      • Inna
        December 22, 2016

        I followed the recipe to a T. The first time around I kept whipping for almost 15 min while adding more and more sugar because the peaks didn’t look like yours. And I am using a high speed mixer. Would it turn out differently if I whipped it by hand quickly? Reply

        • Natasha
          natashaskitchen
          December 22, 2016

          Hi Inna, are you using a stand mixer or hand held electric mixer? Generally, the hand held ones take longer to whip and the stand mixer with whisk attachment is more effective in incorporating air into the egg whites. That is a really long time for the egg whites. Are you using regular egg whites at room temperature and not egg carton whites? Also, are you using granulated or organic sugar? Reply

  • Julie
    December 11, 2016

    Hi, Natasha. My question seems silly but I will ask it anyway 🙂 how do you cut it without having each slice fall apart? Is there some sort of secret? Reply

    • Natasha
      natashaskitchen
      December 11, 2016

      Hi Julie, I like to use a serrated knife so it slices through better without pressing down the cake. The slices still do fall apart somewhat if they are sliced thinner. Reply

      • Julie
        December 11, 2016

        That makes sense. Thank you for your quick reply. I love cooking with your recipes. I have made a ton and NEVER have been disappointed 🙂 Reply

  • Krystal
    December 10, 2016

    Hi Natasha,
    Just wanted to clarify… Is 1.5 cup 1 and a half?
    Looking forward to trying this recipe
    I’ve made your berry sauce panna cotta and it was amazing!
    Krystal Reply

    • Natasha
      natashaskitchen
      December 11, 2016

      Hi Krystal, yes, sorry I used to write measurements like that until I changed to the standard measurements. I updated it to read 1 1/2 cups. Thanks for the wonderful review! I’m so glad you liked the panna cotta 🙂 Reply

  • Cora
    November 23, 2016

    One really important step to this recipe is to add the sugar GRADUALLY while whisking the egg whites PLUS you should add a pinch of salt to the egg whites before adding the sugar. This will make it stiff otherwise it will be too runny if you just add the 1.5 cups of sugar with the eggs all together. Most pavlova’s add a little vinegar too instead of lemon juice. (at least that is the traditional recipe). Reply

  • Angie
    November 21, 2016

    Hi Natasha. I don’t know if you got my message or not, but do you bake your pavlova at the convection bake oven setting? Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Angie, I recall replying to that question but just in case, I do bake on the bake oven setting. Reply

  • Angie
    November 20, 2016

    Do you use the convection bake setting whenever you bake this and other desserts? Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Angie, I don’t use convection settings for pavlova or any desserts because the bake time is altered drastically and I have to provide uniform baking times that work in most ovens. I’d be concerned about making pavlova on a convection setting because the center needs to form as well as the outside so quick baking might not be ideal. I haven’t tested it that way but those are my thoughts on it anyway 🙂 Reply

  • Nora
    October 2, 2016

    Natasha….i cant make a toping for my pavlova. All desaster..😭😭😭😭😭😭😭😭please Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Are you having trouble making the whipped cream? Are you using HEAVY whipping cream? Is it cold? How long are you beating it? Reply

  • Natalie
    July 9, 2016

    This cake is by far my favorite! I’ve made it 4 times within a year probably but everytime I make it, it seems to crack in the middle. I’ve tried different methods as to why it might crack but no luck 🙁 any idea what is causing it to crack? Reply

    • Natasha
      natashaskitchen
      July 9, 2016

      Hi Natalie, since it is a delicate dessert, it’s pretty normal for it to crack under the weight of the berries and it’s more likely to crack depending on how many berries you add. Reply

  • Vika
    July 6, 2016

    Hello Natasha

    Do I have let it dry for 2 days ? Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      Hi Vika, no you don’t have to. It is dry after baking and ready. That is jut a make-ahead option. You can make it 2 days ahead if you wish but it will be ready once it is at room temp 🙂 Reply

      • Vika
        July 7, 2016

        Thank you Natasha Reply

  • Anna
    May 17, 2016

    This recipe is so easy and delicious!! My mom and everyone who tried it really enjoyed it. I can’t stress enough how easy and delicious it is. I’m so glad I tried it!! Reply

    • Natasha
      natashaskitchen
      May 17, 2016

      Anna, thank you for such a great review, I’m so happy to hear that 😁. Reply

  • Alina
    February 26, 2016

    Do you beat the eggs and then add the sugar? Because my mixture would not thicken 🙁 I even added more sugar and nothing worked. Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      That seems odd because if you use the correct proportions it will thicken if you beat on high-speed. I am always happy to help troubleshoot. What kind of mixer were you using and what setting was it on? How long did you beat it for? Where your egg whites at room temperature? Was the bowl that you were beating it in clean and dry and free of any egg yolk? Reply

    • Hmac
      April 14, 2016

      Hi Alina. Pavlova can be fussy! Your bowl must be absolutely free from moisture or residue grease and your beaters must be perfectly dry. If there is just a trace of egg yolk in the mixture, it will not thicken. I always break each egg into a separate bowl to collect my whites, so in the unfortunate event of a yolk breaking, it will not contaminate the entire mixture. Reply

      • Natasha
        natashaskitchen
        April 14, 2016

        Awesome tip! thank you so much! Reply

  • asvit
    January 3, 2016

    Question.. why does my pavlova Ooze out suryp..and even with letting it dry put it sticks to the bottom and cracks and breaks.. and sometimes kinda hollow.. thanx Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      The center of a pavlova is not like a meringue because it is meant to be marshmallow soft and not fully dried out, but it also should definitely not be oozing. Are you using a conventional oven and baking in the center of the oven without opening the door too often to check on it (which can cause heat loss and and under-baked final product). If it’s oozing, I’d definitely recommend baking longer (not all ovens are created equal and some take longer to bake). For the sticking issue, do you make sure to cook it on parchment paper and NOT WAX Paper? Wax paper sticks to pavlovas and is not recommended. I hope that helps! 🙂 Reply

    • April 14, 2016

      Hi as it, your pavlova oozes out syrup because the sugar is not thoroughly dissolved during the beating process. I recommend using castor sugar. Also, if you rub little of the mixture between your thing and finger prior to baking, it should feel absolutely smooth. If it is just a touch grainy, you would need more beating. Reply

  • Louise Duncan
    May 31, 2015

    I am right now in the middle of cooking Natasha’s Very Berry Pavlova and I am a little annoyed that I misread the 250 deg F and put the oven onto 250 degrees as I have a gas oven. 12 mins in I have a lovely dark brown and almost black in places top to my pavlova. I pretty much use the internet alot for recipes be it savoury or sweet. It would be a kindness to at least put the other types of oven temperatures to match. In trying to resurrect the mistake I will most likely have to throw it into the compost bin and waste 6 whites. And the result is no desert so please add the matching temperatures albeit gas mark, celsius. Alot of cooks do do this and it helps when you are busy with kids, dogs and life in general. Reply

    • Natasha
      natashaskitchen
      June 1, 2015

      Hi Louise, I’m sorry that happened to you! That is a major bummer! I only add the temperatures in Farenheight to reduce confusion since most of my readers have ovens that read in F. Otherwise someone might miss the F and set their oven to the Celcius measurement. I hope that makes sense. Thank you for writing in. Reply

  • Valentina
    May 16, 2015

    Also I don’t want my pavlova to be soft centered but more like maringue. Should I bake it longer? Reply

    • Natasha
      natashaskitchen
      May 17, 2015

      If you want the cake to be crisp on the inside rather than soft, you probably should check out my Boccone dolce cake recipe. Those layers are crunchy rather than soft and the cake itself is delicious. Reply

  • Valentina
    May 16, 2015

    My pavlova is in the oven now.. so if I will be assembling it tomorrow I just leave it out without wrapping with plastic wrap or anything? Reply

    • Natasha
      natashaskitchen
      May 17, 2015

      Hi Valentina, sorry for the late reply. You can leave it at room temperature and just loosely cover it with plastic wrap or a plastic bag once it is at room temperature. Reply

  • Nadia
    February 28, 2015

    Any suggestions on what temperature to bake and for how long if I want to make mini size pavlova?? Reply

    • Natasha
      natashaskitchen
      March 1, 2015

      I do have a recipe posted for mini Pavlovas on my blog. That should help. 🙂 Reply

  • Angela
    December 9, 2014

    I have a question regarding pavlova, why does it crack and instead of being fluffy mine sit down. I hope it makes sence? I baked it few times and sometimes it’s fine and others not. Need help. Thank you Reply

    • Natasha
      natashaskitchen
      December 9, 2014

      I’ve had mine crack before. It helps to let it cool completely before frosting it and you can leave it in the oven a little bit longer to dry it out more. The center of a pavlova is supposed to be soft so cracking is not unusual. You can always cover it up with frosting 🙂 Reply

  • Tanya
    November 6, 2014

    Thank you so much for all of your hard work. God bless you and your baby.
    I like beze kind of style cakes and currently trying pavlova for the first time. Quick question what do u do with leftover egg yolks? Just curious, bc I never really knew that to do with them.
    I wanted to give this recepy a 5 but the phone didn’t let me. Sorry Reply

    • Natasha
      natashaskitchen
      November 6, 2014

      To be honest, I usually toss them unless I’m feeling really creative and ambitious. They can be used for creme brûlée or custard. 🙂 Reply

  • Leah
    October 12, 2014

    Boccone Dolci — 3 layers of meringue, chocolate, shipped cream, and sliced strawberries with a peekaboo lacy meringue top layer. Reply

  • sveta khochay
    September 17, 2014

    im in it for the money hahahahahahaha Reply

  • Estera N
    September 16, 2014

    Chocolate cake or cheese cake for me 🙂 Reply

  • Svetlana
    September 16, 2014

    This is a wonderful recipe. Reply

  • Stacey Roberson
    September 16, 2014

    Chocolate eclairs! My all-time favorite. Reply

  • Marcie
    September 16, 2014

    My favorite dessert is probably the 30th anniversary cheesecake from Cheesecake Factory. I wish I could claim it to be something I make at home, but it’s just SO GOOD! Reply

  • Lena
    September 16, 2014

    I love tiramisu and the cake rolls from your website. Yum!! Reply

  • Olga B
    September 16, 2014

    We love chocolate sour cream bundt cake 🙂 and your Pavlova looks delicious 🙂 so will try it next. Thnx a lot for this giveaway and the new recipe! Reply

  • Olga B
    September 16, 2014

    We love chocolate sour cream bundt cake 🙂 and your Pavlova looks delicious 🙂 so will try it next. Thnx a lot for this giveaway and the new recipe! Reply

  • Alla Yeremeyev
    September 16, 2014

    I love a few cakes and it’s Markiza, grafskie razvaliny and muraveinik.  Reply

  • Liya
    September 16, 2014

    Cookies oreshki… Reply

  • Kimmy Ripley
    September 16, 2014

    That looks divine!
    My favorite dessert to make is rainbow cake! I have a 4 year-old daughter so she always gets a kick out of it when I make one. 🙂 Reply

  • Olya
    September 16, 2014

    Love any dessert with meringue in it:):):) Reply

  • Tatyana R
    September 16, 2014

    My favorite cheesecake, and I did try almost all your dessert recipes, thank you for your nice recipes. Reply

  • kjasus
    September 16, 2014

    my favorite dessert is german chocolate cake Reply

  • Anna Rotari
    September 16, 2014

    I absolutely love molten chocolate cake with vanilla ice cream Reply

  • olga
    September 16, 2014

    Thank you for ur giveaway! Reply

  • Ilona
    September 16, 2014

    My favorite dessert is a hot fudge sundae with extra hot fudge! Reply

  • Svetlana
    September 16, 2014

    Very yummy cake , love your recipes . Reply

  • Thomas Murphy
    September 16, 2014

    Cheesecake is my favorite dessert. Reply

  • Inna
    September 16, 2014

    Love Medovij(Medovik) cake 🙂 Your Pavlova looks beautiful!:) Reply

  • Ana Hrizhynku
    September 16, 2014

    Thank you for the giveaway. I must say that my favorite dessert now is your biskvit cake, you know the one with wine syrup. Yumm. Reply

  • Tatyana
    September 16, 2014

    I love the raspberry pretzel jello dessert! On a few occasions made it for my coworkers and they all just loved it!!! Thank you for all of the recipes! Reply

  • Alla
    September 16, 2014

    Excited about trying those pavlova recipe, it’s my hubby’s favorite dessert. Thank you for the giveaway 🙂 Reply

  • Tanya
    September 16, 2014

    I love the chocolate spartak!:) Reply

  • Mila L
    September 16, 2014

    Tiramisu and fruit tarts are my favorite at the moment. I love berries and love coffee so I guess that may explain why those 2 are my favorite. 🙂 Reply

  • Katerina P
    September 16, 2014

    This looks delicious! Love all the berries, and the gift card doesn’t sound to bad either 😉 Reply

  • Paul
    September 16, 2014

    definitely chcolate cake! Reply

  • lyuba
    September 16, 2014

    My family is in love with your tiramisu cake. Reply

  • Julia
    September 16, 2014

    fav dessert is banana bread or honey cake! Reply

  • Dina Shk.
    September 16, 2014

    My favorite desert is macaroons! I have tried making pavlova cake by your recipe and it was delicious! Thank you! Reply

  • Alla K
    September 16, 2014

    Honey cake. Love it. Reply

  • Nat Kravchuk
    September 16, 2014

    My favorite dessert would most definitely be your kiwi-berry cake. I make it for every occasion/birthday in my family! 🙂 Reply

  • susan gantyuk
    September 16, 2014

    This is actually my favorite dessert! Ive tried quite a few versions so cant wait to try this one! Reply

  • nadya
    September 16, 2014

    I love honey/prune/walnut cake 🙂 Reply

  • Larisa
    September 16, 2014

    My all time favorate dessert will have to be Napolian Cake 🙂 reminds me of childhood. Reply

  • Cindy M.
    September 16, 2014

    I think one of my all time favorite desserts is just a good ol’ apple pie (warm, of course!) with vanilla ice cream! I have had a lot of decadent desserts, but this one just saves yummies & comfort to me!!! Reply

  • Yana Malanka
    September 16, 2014

    Happy Anniversary Natasha! And I loove all ur recipes . My fav is the 8 layer honey cake . Its so simple to make and delicious . Hopeing to win this amazing giveaway Reply

  • Roxanne P.
    September 16, 2014

    My favorite dessert would have to be crepes. They’re so versatile and delicious ^^ Reply

  • Vita
    September 16, 2014

    Love oreshki but need a good recipe! Love cheesecake as well Reply

  • Yuliya
    September 16, 2014

    My favorite is the spartak cake, no one makes it better than my sister (even I can’t achieve her perfection)! Reply

  • Alvira Kiselev
    September 16, 2014

    My all time favorite dessert is the Raspberry Jello Pretzel Cake. Very delicious and oh so tasty! Such a big hit at parties! Thank you Natasha for a perfect and easy recipee! 🙂 Reply

  • Maria
    September 16, 2014

    Cant wait to try your Pavlova, looks amazing! Reply

  • Zoya Brown
    September 16, 2014

    This looks amazing! My favorite would be a toss up between pumpkin pie and creme brulee. Reply

  • Katie
    September 16, 2014

    My favorite dessert is chocolate Prague cake. Love it Reply

  • Dina Skobyak
    September 16, 2014

    Brownies! So simple yet so delicious because you can make different kinds! Reply

  • nadia
    September 16, 2014

    My favorite dessert is anything with ice cream. And it has to be ice cream with nuts! Reply

  • Viktoriya Y.
    September 16, 2014

    My favorite would have to be cheesecake, can eat it day after day (; Reply

  • September 16, 2014

    ooo that is hard! I love so many! LOL BUT I guess I would have to choose cheesecake. I just love it so much! Reply

  • Amanda Sakovitz
    September 16, 2014

    I love red velvet cake! Reply

  • ewhatley
    September 15, 2014

    My favorite dessert is crème brulee but I’ve never tried to make it Reply

  • sharonjo
    September 14, 2014

    I’ve made individual Pavlovas but never one quite like yours, which is beautiful and perfect looking. I appreciate your detailed instructions.

    One of my very favorite desserts is Salted Caramel Panna Cotta, which is a basic Italian custard topped with homemade salted caramel, sprinkled with additional flakes of sea salt. Yum! Reply

  • Tabathia B
    September 14, 2014
  • Tabathia B
    September 14, 2014

    I am partial to german chocolate cake and pecan pie, but this place called cupcake confections has the best sliced cake and you choose your topping, frosting and filling and I always choose buttercream, ganache and pecans

    tbarrettno1 at gmail dot com Reply

  • Amber L
    September 13, 2014

    I love ice cream especially on a peace of apple pie Reply

  • Rebecca Graham
    September 13, 2014

    My favorite dessert is tiramisu. Reply

  • Neiddy
    September 12, 2014

    tweeted -https://twitter.com/neiddy_ruiz/status/510459490073083904 Reply

  • Neiddy
    September 12, 2014

    My favorite dessert is Tres Leches Cake Reply

  • Katherine
    September 12, 2014

    I have a cream puff dessert we relly like Reply

  • Kerry
    September 11, 2014

    This time of year, my favorite dessert is anything pumpkin! Reply

  • maria cantu
    September 9, 2014

    Love lemon meringue pie. Reply

  • anna pry
    September 9, 2014

    my fave dessert is either tiramisu or cheesecake
    pryfamily5@gmail.com Reply

  • Erica Best
    September 8, 2014

    CHEESECAKE IS MY FAVORITE Reply

  • Susan Smith
    September 5, 2014

    My favorite desert is strawberry cheesecake. Reply

  • Tatiana
    September 5, 2014

    This pavlova looks delicious! Thanks for the recipe.
    My favorite desert has got to be a Molten Lava Cake. Gotta love chocolate!! 🙂 Reply

  • Sarah
    September 4, 2014

    WOW amazing…Can’t wait to try. U look way too young to be married for 11 years 🙂 Reply

  • September 3, 2014

    My fave dessert is pineapple upside down cake!! But I pretty much go crazy for anything salted caramel or s’mores flavored too! Reply

  • janetfaye
    August 31, 2014

    My favorite dessert is cheery pie with whipped cream on top.

    janetfaye (at) gmail (dot) com Reply

  • Marina
    August 30, 2014

    My best dessert ever 🙂 Reply

  • Ilona
    August 29, 2014

    Wow. This looks so pretty and too good to eat. I’ve always wanted to try pavlova. it look so fancy but easy to make.

    I am not sure if i am doing this correct, but it seems everyone is responding to what their favorite dessert is. I have to say any type and form of cheesecake is my favorite..Your latest cheesecake recipe is on my to do list. Reply

  • Kris
    August 29, 2014

    Definitely boccone dolce with a cup of fresh cappuccino 🙂 Reply

  • Zhanna K
    August 29, 2014

    My favorite is Honey cake 🙂 Reply

  • Natalie Yarbrough
    August 28, 2014

    I have a HUGE sweet tooth and my favorite dessert is cookie dough ice cream!! Yum! Reply

  • Natalie Yarbrough
    August 28, 2014

    I tweeted about the giveaway under @yarbr012 : https://twitter.com/yarbr012/status/505106704359772160 Reply

  • rachel
    August 27, 2014

    Death by Chocolate always gets me. Reply

  • Alina
    August 27, 2014

    I love spartak! Reply

  • Tanya
    August 26, 2014

    Salted caramel cake Reply

  • Tina M
    August 26, 2014

    i love key lime pie. Reply

  • Tanya
    August 26, 2014

    I love many sweets, but one of my favorite is spartak cake. Reply

  • August 26, 2014

    My daughter-in-law is British. She introduced us to pavlovas during one of their visits to the States. It’s pretty high up there among my favorite desserts. Yours is absolutely gorgeous! Reply

  • Mila Ivanov
    August 25, 2014

    My all time favorite dessert is the vaccine dolce, which looks similar to this so I’m sure it’s delicious! I love how simple it is to make and how light and tasteful is is with every bite. Sometimes I need to be careful bc it’s light fluffy can make you want to eat one too many slices 😉 Reply

  • August 25, 2014

    This looks amazing! I’m not a huge dessert eater, but fresh berries with cream are a favorite! Reply

  • August 24, 2014

    Gorgeous pavlova, I love the berry topping! I have many favorite desserts but I’m currently all about homemade ice cream! Reply

  • Jessie C.
    August 24, 2014

    -https://twitter.com/tcarolinep/status/503742564043075584 Reply

  • Jessie C.
    August 24, 2014

    I like peanut butter butterfinger cheesecake.
    tcarolinep at gmail dot com Reply

  • Calli
    August 24, 2014

    my favorite is chocolate cherry brownies. Reply

  • Ashley C
    August 24, 2014

    I love New York Style Cheesecake!

    demureprincess7(at)gmail(dot)com Reply

  • Natalie J Vandenberghe
    August 24, 2014

    I tweeted again–because, apparently, I didn’t include the hashtag the first time. Here’s the URL for the appropriate tweet: https://twitter.com/lexiquin/status/503577072510701569

    I don’t see how I can delete my previous comment. Could you please delete that comment for me (so it doesn’t look like I have more than two entries) Thank you for your time. Sorry for the inconvenice.

    I did it as you asked :).  Reply

    • Valentina
      September 7, 2014

      Very Berry Pavlova Recipe and Giveaway
      natashaskitchen.com
      4:10pm – 7 Sep 14 Reply

    • Valentina
      September 7, 2014

      My favorite dessert is boson dos cake. Very similar to this one. Love your blog! Reply

  • Natalie J Vandenberghe
    August 24, 2014

    I love my Fresh Strawberry O’Cheese dessert! I also love Peanut Butter Dream, but I don’t make it myself–I buy it from a restaurant in Corvallis, OR. Your dessert looks beautiful–thanks for sharing the recipe. Reply

  • Yang
    August 24, 2014

    My favorite dessert is chocolate cake with salted Carmel frosting.
    I’ve recently discovered your blog. I have tried your waffle cake and zucchini dip. I’ll have to try this Pavlova soon since berry season is nearing an end here in CA.
    Also there is a Korean internal market here in Sacramento that has a HUGE selection of Russian and Middle Eastern foods as well as Asian. Reply

  • Natasha tikhonov
    August 24, 2014

    My favorite dessert is spartak. Reply

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