Mixed Berry Pavlova
This pavlova has a crispy shell that cracks when you cut it, revealing marshmallow-soft insides. The berries get tossed with a touch of sugar to pull out their juices.
You’ll get the best results using room temperature egg whites and superfine sugar.
Room Temperature Eggs Whip Better
Cold egg whites won’t reach full volume no matter how long you beat them. Pull your eggs from the fridge an hour before you start. If you forget, place the whole eggs in warm water for 10 minutes. Separate them carefully – even a speck of yolk will prevent proper whipping.
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Bake Low and Slow
Pavlova needs gentle heat to develop that signature texture contrast. Start at 300°F for 5 minutes, then drop to 225°F for the remaining time. The outside should sound hollow when tapped, but don’t worry if it cracks slightly. Those imperfections add character.
Why Cornstarch Prevents Collapse
The cornstarch and vinegar aren’t random additions – they stabilize the meringue structure. Cornstarch absorbs moisture that could make your pavlova weep, while acid strengthens the egg proteins. Fold them in gently after you reach stiff peaks to avoid deflating your work.
Preventing Humidity Disasters
- Make pavlova on dry days – humidity will make the meringue sticky and prevent proper crisping no matter how perfect your technique.
- Store the bare pavlova wrapped in plastic for up to 3 days, but add cream and berries only when serving to prevent sogginess.
Frequently Asked Questions
Should I worry about cracks in my pavlova?
Small cracks are completely normal and won’t affect taste. Large collapses usually mean the oven was too hot or the meringue was under-whipped.
Which berries work best for this recipe?
Any combination of strawberries, blueberries, raspberries, or blackberries works well. Avoid frozen berries as they release too much liquid when thawed.
How far ahead can I make the components?
Bake the pavlova base up to 3 days ahead and store covered. Macerate berries and whip cream on serving day for best texture.
Must-Have Items
Mixed Berry Pavlova
Equipment Needed
- Stand mixer with whisk attachment
- 9-inch springform pan
- Parchment paper
- Large mixing bowl
Instructions
- Prepare pan: Preheat oven to 300°F. Line a 9-inch springform pan with parchment paper, leaving overhang for easy removal.
- Whip meringue: Beat egg whites in stand mixer on medium speed until soft peaks form, about 3 minutes. Gradually add superfine sugar, one tablespoon at a time, beating until stiff, glossy peaks form and mixture feels smooth when rubbed between fingers, about 8-10 minutes total.
- Add stabilizers: Beat in vanilla and vinegar. Gently fold in cornstarch with a large spoon until just combined.
- Shape pavlova: Spoon meringue into prepared pan, creating a shallow well in center with slightly raised edges. Place in oven and immediately reduce temperature to 225°F.
- Bake and cool: Bake for 1 hour 15 minutes until pavlova sounds hollow when tapped and is pale cream colored. Turn off oven and let cool completely in oven with door ajar, about 2 hours.
- Prepare berries: Combine all berries with granulated sugar and lemon juice in bowl. Let macerate for 30 minutes until juicy.
- Make cream: Whip cream with powdered sugar until soft peaks form. Carefully remove pavlova from pan and transfer to serving plate.
- Assemble and serve: Top pavlova with whipped cream and macerated berries just before serving. Cut with sharp knife, wiping blade between cuts.
Nutrition Facts
Per Serving (1 serving)
