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Berry Pavlova Cake 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 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

Berry Pavlova Cake Recipe

4.91 from 96 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 

Servings: 0
  • 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: $$
Natasha's Kitchen Cookbook

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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 creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.91 from 96 votes (26 ratings without comment)

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Recipe Rating




Comments

  • M
    December 20, 2022

    Hi: I’m going to try this recipe? It looks delish! How many people does it serve?
    Thank

    Reply

    • Natashas Kitchen
      December 20, 2022

      Hi M, This should serve 6-8 people, depending on how big you like your slices. I hope you love this recipe!

      Reply

  • Claudia
    November 27, 2022

    Could i exchange corn starch for cream of tartar… and granulate sugar for icing sugar?

    Reply

    • Natasha's Kitchen
      November 28, 2022

      Hi Claudia, I haven’t tested that to advise.

      Reply

  • Hennie
    November 25, 2022

    Came out great, was a big hit.
    Want to make it again. I’m addicted!

    Reply

    • NatashasKitchen.com
      November 25, 2022

      I’m glad you loved it! Thanks for trying my recipe.

      Reply

  • Tanya
    August 23, 2022

    Natasha, I baked this cake followed your video instructions and my result was absolutely amazing!
    It’s really surprisingly easy and fantastic delicious. My husband said it’s the best summer cake forever.
    Thank you so much!

    Reply

    • NatashasKitchen.com
      August 23, 2022

      You’re so very welcome, Tanya! I’m so glad to hear that.

      Reply

  • Olga
    August 22, 2022

    Baked for 1h 30 min 250F when checking it was still soft,so I bake additional hour . After cooling it in oven it was still soft more of the marshmallow consistency and didn’t have a crisp crunchy top 🙁

    Reply

    • Natasha
      August 22, 2022

      Hi Olga, a pavlova is supposed to be marshmallow soft in the center. Maybe the cake you are looking for is a Boccone Dolce which is crips all the way through.

      Reply

  • Cynthia
    July 19, 2022

    Hello Natasha this pavlova is THE BEST!!!!
    I have a question, if I make this recipe with half the ingredients, should I also reduce the baking time by half?

    Reply

    • NatashasKitchen.com
      July 19, 2022

      Hi Cynthia! I’m so glad you enjoyed this recipe. I can’t really say without testing it that myself. Sorry, It will be done when it’s firm to the tap on the outside.

      Reply

  • Sarah
    June 4, 2022

    Hello! I made this Pavlova and it tasted amazing!! It looked great until i added the whipped cream and the whole cracked. What did i do wrong?

    Reply

    • Natashas Kitchen
      June 4, 2022

      Hi Sarah, I haven’t had that experience, but I’d love to help troubleshoot the problem. Did you do anything else differently? Were your eggs large? Were they at room temp? Did you maybe under beat the mixture? Also, it helps to wait to transfer or add cream until it’s thoroughly cooled to room temp.

      Reply

      • Sarah
        June 5, 2022

        My eggs were normal size and i had them at room temperature. Maybe i didn’t beat long enough?? I turned the oven off after 1.5 hours hours and left it in there overnight. I baked it in the evening.

        Reply

        • Natashas Kitchen
          June 6, 2022

          That may be the culprit!

          Reply

  • Cheryl
    May 30, 2022

    This is delicious exactly as written. Huge hit with my guests and gone within minutes! The outside was crispy and the inside was soft. I’m currently baking another (second one in two days!) Thank you so much!

    Reply

    • Natashas Kitchen
      May 30, 2022

      You’re welcome! I’m so happy you enjoyed it, Cheryl!

      Reply

  • Jen
    May 24, 2022

    Hi Natasha,
    I haven’t tried this recipe yet but am looking forward to it:). Can the meringue be made in advance? If so, how many days and what is the best way to keep the meringue so that it holds up and doesn’t get soggy?

    Reply

    • NatashasKitchen.com
      May 24, 2022

      Hi Jen, let it cool completely and it will keep well at room temperature in an airtight container for a few days. As long as there is no moisture and it is not assembled it won’t get soggy. You can assemble it before serving.

      Reply

  • Audrey
    May 20, 2022

    Hi Natasha. I made this Pavlova once and it was delicious. I would like to make it again but this time, with lemon curd. Do you by any chance have a recipe I can follow?

    Thanks for all your wonderful recipes and videos.

    Reply

    • NatashasKitchen.com
      May 21, 2022

      Hi Audrey! So glad you enjoy this recipe. You can use the instructions for lemon curd from my tartlets with lemon curd recipe.

      Reply

  • Mary
    May 7, 2022

    Can sweetener substitute like granular Steva be used. I want to serve to someone who is careful about sugar intake.

    Reply

    • NatashasKitchen.com
      May 7, 2022

      Hi Mary, I have not tested it but I think something like Stevia, erythritol, or monk fruit sweetener may work. You’d have to experiment with it. Let us know how it works for you.

      Reply

  • Lombard Sandra-Dee
    April 16, 2022

    Ok my Irish family (in laws) love pavlova and I have made their recipes a few times but I made the best pavlova today! (Your recipe) It took some convenience for my grandson (3 yrs) to try it but then there was no sharing after he finally tried it. I was going to share a photo but unable.

    Reply

    • Natashas Kitchen
      April 16, 2022

      Thank you so much for sharing that with me, Lombard! It sounds like you found a new family favorite!

      Reply

  • chaz
    February 15, 2022

    why did my Povlova get brown?
    the directions said to bake at 300 deg. for 1 hour.

    Reply

    • Natashas Kitchen
      February 16, 2022

      Hi Chaz, we bake at 250˚F. The higher heat is likely why it turned brown.

      Reply

  • Gg
    October 2, 2021

    Can I use cream of tartar for this recipe and if yes how much?

    Reply

    • Natasha
      October 2, 2021

      Hi, I would recommend making the recipe as written without substitutions for the right texture inside. I use cream of tartar when I’m making meringue with a crisp center like our Boccone Dolce Cake. Pavlova on the other hand has a soft marshmallow center.

      Reply

  • Anna
    August 22, 2021

    Great Pavlova recipe.

    Reply

    • Natasha's Kitchen
      August 22, 2021

      Thanks, Anna!

      Reply

  • Pat
    August 12, 2021

    When in Iceland I had a pavlova that had a “pudding” filling. Then with a chocolate ganache over top. It was scrumptious!!!
    What type of pudding would be good for this? I don’t want it too heavy, but heartier than whipped cream.
    Can you help me please???

    Reply

    • Natasha
      August 12, 2021

      Hi Pat, I haven’t tried anything like what you are describing, but it sounds delicious!

      Reply

    • Claudita
      April 2, 2022

      Hello Pat! I have always add pastry cream to my Pavlova, besides the whipped cream. It is outstanding! I make the pastry cream from scratch then fold a so very slight amount of whipping cream to it, just to make it a little lighter. When ready to serve, add the pastry cream first, then whipped, then fruit! 🙂

      Reply

      • Natashas Kitchen
        April 2, 2022

        Thank you so much for sharing that with us!

        Reply

  • Marla
    May 4, 2021

    This looks perfect for Mother’s Day! Can it be made in a bundt pan, then put the fruit in the middle?

    Reply

    • Natasha
      May 4, 2021

      Hi Marla, I honestly have never tried a pavlova in a bundt cake and haven’t seen it done. I suspect it would stick badly to a bundt pan.

      Reply

  • Dora Chan
    March 17, 2021

    Is the oven temperature for the pavlova for a regular oven or a fan oven?

    Reply

    • Natashas Kitchen
      March 17, 2021

      Hi Dora, we used a regular oven.

      Reply

  • Rainnie
    December 23, 2020

    Hai. Can i bake pavlova 2 tray in one time?

    Reply

    • Natasha
      December 23, 2020

      Hi Rainnie, that should work but it may take a little longer in the oven. I haven’t tested two together, but my guess is that you might add an extra 10 minutes of bake time before turning off the oven and letting them sit in there.

      Reply

      • Sharainnie C/o Hamdani Hj Yusof
        December 23, 2020

        Ok, i will try soon. Thank you for replying❤

        Reply

  • Alla Osiychuk
    December 9, 2020

    Made this last week and it was gone in a day! Thank you for the yummy recipe. I actually tried making it with monkfruit sweetener instead of cane sugar and it did NOT work. So if anyone is wondering, monkfruit will not work.

    Reply

    • Natashas Kitchen
      December 9, 2020

      Thank you for sharing that with us, Alla! Our readers will find this helpful!

      Reply

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