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–+ servings

Classic Australian Pavlova with Fresh Berries

A true Australian classic, this showstopping dessert features a crisp meringue base with a soft, cloud-like interior, topped with pillowy sweetened whipped cream and a colorful array of fresh berries. The combination creates the perfect balance of textures and flavors in every bite.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Australian
Calories: 186
Ingredients Method Nutrition

Ingredients
  

  • 4 large egg whites at room temperature
  • 1 cup white sugar divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups mixed fresh berries strawberries, blueberries, raspberries
  • 2 kiwis peeled and sliced (optional)
  • 1 tablespoon fresh mint leaves for garnish optional
  • 1 tablespoon passion fruit pulp optional

Method
 

  1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the parchment as a guide (flip the paper so the pencil mark is on the underside).
  2. In a large, clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Make sure your bowl and beaters are completely free of grease.
  3. Continue beating while adding the sugar one tablespoon at a time, allowing each addition to incorporate before adding the next. This slow addition ensures a stable, glossy meringue.
  4. Continue beating until the meringue is thick and glossy with stiff peaks, and all sugar has dissolved (rub a bit between your fingers—it shouldn't feel gritty).
  5. Gently fold in the cornstarch, vinegar, and vanilla extract with a spatula. These ingredients help create that signature marshmallowy center.
  6. Spoon the meringue onto the parchment paper, using your circle as a guide. Form a slight depression in the center (this will hold your toppings later).
  7. Place in the preheated oven, then immediately reduce the temperature to 250°F (120°C). Bake for 1 hour and 15 minutes. The outside should be crisp and pale, not browned.
  8. When baking is complete, turn off the oven and leave the pavlova inside with the door slightly ajar until completely cool (at least 1 hour or overnight if possible). This prevents cracking from sudden temperature changes.
  9. Just before serving, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  10. Gently transfer the cooled pavlova to a serving plate. Spread the whipped cream over the top, leaving a small border around the edge. Arrange fresh berries and optional kiwi slices over the cream. If using, drizzle with passion fruit pulp and garnish with mint leaves.

Nutrition

Calories: 186kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 6gCholesterol: 34mgSodium: 24mgFiber: 1gSugar: 23g
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