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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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Comments

  • Nicole
    August 19, 2014

    Shared the post on my twitter page found here: https://twitter.com/lil_lady_dz/status/501806205460037633

    Reply

  • Nicole
    August 19, 2014

    Key lime pie is my favorite dessert. I can never pass it up.

    Reply

  • marina
    August 19, 2014

    my favorite would have to be cheesecake, and almond croissants!

    Reply

  • Diane Raymond
    August 19, 2014

    This recipe looks amazing! It even gives me hope that I could create something as nice. I love meringue so my favorite is definitely lemon meringue pie.

    Reply

  • Iryna B.
    August 19, 2014

    I love this cake! Thank you for sharing, Natasha!
    Oh, and the giveaway – there are so much sweet goodies one could buy with Visa card!
    I love farmers cheese cake with raisins – my childhood favorite

    Reply

  • Zina P
    August 19, 2014

    I love cheesecake with strawberries on top….mmmm!

    Reply

  • JOS PENNER
    August 19, 2014

    This is a different version to my New Zealand Pavlova recipe.
    Mine is a little less complicated and has some different ingredients.
    Simple cooking too…….the oven is heated to 400, then turned off.
    The Pav stays in the oven for one hour.
    Result – crisp on the outside and marshmallowy on the inside!

    Reply

  • Inna B
    August 19, 2014

    My favorite dessert is the russian tiramisu cake, but I’m excited to try making this! Im also excited to enter in this giveaway!!

    Reply

  • D Schmidt
    August 19, 2014

    Tweeted
    https://twitter.com/mummytotwoboys1/status/501793101166280704

    Reply

  • barbara n
    August 19, 2014

    My favorite dessert is lemon meringue pie!

    Reply

  • D Schmidt
    August 19, 2014

    My favorite dessert is definitely rhubarb crumble.

    Reply

  • Selina
    August 19, 2014

    Hello Natasha, Congratulations on your anniversary!! You are still newlyweds :)) So far, our favorite dessert is your cheesecake!! My husband can’t get enough of it. I’m excited to try this Pavlova–your pictures and editorial make it look so easy. In fact, you spoil me with your step-by-step guides.

    Again,thanks and congratulations!!

    Reply

  • Linda G
    August 19, 2014

    I love lemon meringue pie!

    Reply

  • Linda G
    August 19, 2014

    I love lemon meringue pie!

    Reply

  • Robin W.
    August 19, 2014

    Anything Red Velvet-esqe really makes me happy!! This dessert that you have outlined sounds so delicious!!! I may have to try it!!

    Reply

  • Inna
    August 19, 2014

    My favorite cake is spartak!!!

    Reply

  • Erin R.
    August 19, 2014

    I love anything with frosting, though I’ll never turn down dessert of any kind! This looks lovely. I’ve made meringue cookies before but always wanted to do a big pavlova. Thanks.

    Reply

  • sharon
    August 19, 2014

    https://twitter.com/rusthawk/status/501784217630806016

    Reply

  • sharon
    August 19, 2014

    My favorite dessert is Dobashe/Doberge cake.

    Reply

  • Amy S.
    August 19, 2014

    https://twitter.com/amybyu1/status/501786479925153792

    Reply

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