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 Cake:

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 Cake:

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

Natasha's Kitchen Cookbook

Berry Pavlova Cake Recipe

4.91 from 93 votes
Author: Natasha of NatashasKitchen.com
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.

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:

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

  • 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).
  • 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.

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.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Berry Pavlova Cake
Skill Level: Easy/Medium
Cost to Make: $$

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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!! 🙂

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Anthony
    February 14, 2024

    I made this a number of times and it flew every time with flying colors….. thou it is a traditional Australian and New Zealand desert whom are still trying to work out who takes out the honors. #1 recipe

    Reply

    • Natasha's Kitchen
      February 14, 2024

      Hello Anthony, thank you for your great comments and feedback. I’m happy to know that hyou love our Berry Pavlova Cake Recipe!

      Reply

  • Nat
    January 6, 2024

    So I made this for when I had friends over a week ago. I’ve made the mini pavlova using your recipe multiple times but wanted to try this in cake form and it was disappointing. It cracked and the middle collapsed while baking. It was super dry too. I think the baking time is too long as with the minis I have always reduced baking time to no more than an hour but figured that since this is much bigger I should try the full 1.5hrs. Will try again but will reduce baking time to no more than 1.25hrs. And definitely need to use A LOT of berries and kiwi to balance out the sweetness.

    Reply

    • Natasha
      January 8, 2024

      Hi Nat, if you typically are needing to reduce the heat for a pavlova, I suspect maybe your oven runs hot or maybe you are using a convection oven which does need adjustments in either temperature or timing. I highly recommend investing in an oven thermometer which can tell you if your oven is off.

      Reply

  • Sam Smith
    December 1, 2023

    Hello Natasha,

    can granulated raw sugar be used?
    Also, is it possible to avoid using sugar in the whipped cream to make the cake less sweat?

    Reply

    • NatashasKitchen.com
      December 1, 2023

      Hi Sam! You can experiment with other sugar. Just be sure to use a “fine” sugar that dissolves well (not coarse) it’s important to guarantee success in making the meringue. You can choose to use less sugar in your whipped cream if you prefer less sweet.

      Reply

  • liliana
    November 20, 2023

    Hi Natasha, you are wonderful!! and I love all your recipes. The Pavlova was perfect following all your tips. My question is can I use the liquid egg whites and how will be the proportions. Thank you!! Best wishes and Happy Holiday!!

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Hi Liliana! We found this doesn’t work that well with carton egg whites.

      Reply

  • Eliana
    September 19, 2023

    I made this and while it was still baking in the oven, the middle collapsed, and cracks appeared on the whole thing. Did this happen because I opened the oven to check on it? But it was still delicious taste wise but ugly look wise.

    Reply

    • NatashasKitchen.com
      September 19, 2023

      Hi Eliana. Over-beating the egg whites can cause this or a drastic change in temperature as well.

      Reply

  • K
    May 25, 2023

    You can bake it in the shape of a ring, but leave a little trench all the way around. And then put the fruit in the trench. Every Christmas, I make a “Christmas wreath” pavolva. I put fresh whipped cream in the trench. And then I top it with berries, some mint leaves, and a dusting with a little bit of powdered sugar

    Reply

    • NatashasKitchen.com
      May 25, 2023

      That sounds amazing. I bet it’s beautiful. You can tag me on Instagram or Facebook for the holidays if you make it again. I’d love to see a picture. #natashaskitchen

      Reply

  • Kim
    April 9, 2023

    So delicious! The recipe was easy to follow and was so good. My family all loved it.

    Reply

    • Natasha's Kitchen
      April 9, 2023

      Great to hear that your family enjoyed this recipe, Kim!

      Reply

  • Debbie Stewart
    January 14, 2023

    In the video you say bake for 1 hour 15 min. But in this recipe you say bake 1 1/2 hrs?? I’m making these today and don’t want them to come out wrong?? Also I ate pink ones, did they just use food coloring ? Just checking, I know they did but a certain kind like gel?. These are so good and just take along time in the oven. S9 I’m checking first

    Reply

    • NatashasKitchen.com
      January 16, 2023

      Hi Debbie! The video which states 1hr 15mins is for the miniature pavlova’s. This recipe above is for the larger pavlova, that is why the baking time is different. As for the coloring, it’s generally added to the meringue at the very end and then mixing for 10-20 more seconds until its incorporated. Powder or gel food colors work best.

      Reply

  • Inna Sysun
    December 27, 2022

    My go-to recipe for pavlova! It’s always a hit and never a piece leftover! However, I will suggest that FINE granulated sugar works best for meringue in order for it to dissolve all the way and not have a gritty texture!

    Reply

    • NatashasKitchen.com
      December 27, 2022

      That’s wonderful, Inna! Thank you for sharing.

      Reply

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