There is no dessert that gets a bigger reaction for less actual effort than a mixed berry pavlova. You set it on the table, someone gasps, and you accept the compliment like a person who definitely did not secretly stress about the meringue. The good news is the meringue is fine. It always looks a little cracked on the outside, that’s not a mistake, that’s the texture. Inside it’s soft and marshmallowy, and once you pile it with clouds of yogurt whipped cream and a heap of jewel-bright berries, no one is looking at the cracks.
This recipe has become my go-to for entertaining because almost all of the work happens well in advance. The meringue bakes, cools, and waits. The pesto, sorry, wrong recipe. The cream gets whipped. The berries get tossed in a little jam. And then right before you want people to fall over, you assemble it. Dinner parties should be this easy.
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Why You’ll Love This Mixed Berry Pavlova
This isn’t your average pavlova with plain whipped cream. The whipped cream here has Greek yogurt folded in, which adds a subtle tang and gives it a little more body and staying power than straight cream. It’s the kind of detail that makes people ask, “What did you do to this? Why is it so good?” And you can tell them, or you can be mysterious. Totally your call.
The berry mixture is tossed in a little apricot jam, which dissolves into a light glaze that makes everything look glossy and gorgeous. It also adds a soft sweetness that ties all the different berries together. This is a small step that makes a big difference.
And because the pavlova base is baked low and slow, it’s stable, not fragile. It holds up. It slices into wedges like a dream. It is genuinely one of the most impressive-looking things you can put on a table.
Ingredients
For the Pavlova
- 6 egg whites
- 1½ cups granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
For the Yogurt Whipped Cream
- 1½ cups 35% cream
- ¼ cup icing sugar, sifted
- ¾ cup plain Greek yogurt
- 2 teaspoons vanilla
For the Berries
- 4 cups mixed fresh berries (blueberries, raspberries, quartered strawberries)
- 2 tablespoons apricot jam (strawberry or raspberry also work)
Tips for the Best Mixed Berry Pavlova
Your Bowl and Whisk Must Be Completely Clean
Egg whites will not whip properly if there’s any trace of fat on your equipment, not a smear of butter, not a drop of water, nothing. Wipe your bowl and whisk attachment down with a paper towel and a splash of white vinegar before you start. It takes ten seconds and it matters.
No Egg Yolk in the Whites
Even a tiny bit of yolk will prevent the whites from whipping to stiff peaks. Crack your eggs carefully, separating them one at a time into a small bowl before adding to the mixer bowl. That way, if a yolk breaks, you haven’t ruined the whole batch.
Check That the Sugar Is Dissolved
Before you stop mixing, rub a small amount of meringue between your fingers. If it feels gritty, the sugar isn’t fully dissolved, keep mixing on high until it’s completely smooth. Undissolved sugar makes pavlova weep.
Trace Your Circle Before You Flip the Parchment
Use a 10-inch round as a guide, a cake pan lid, a plate, whatever you have. Trace the circle, then flip the parchment over so the pencil marks face down. You’ll still be able to see the guide through the paper, and your meringue won’t touch the graphite.
Low and Slow Wins
250°F for 1 hour and 15 minutes, then the oven off with the door closed for at least two hours, up to overnight. This gradual cool-down is what prevents cracking (well, major cracking, some cracking is normal and fine). Don’t rush it and don’t open the oven door while it’s baking.
Assemble Just Before Serving
Once cream hits the meringue, the clock starts. Pavlova is best assembled no more than 1–2 hours before serving. After that, the meringue starts to soften and lose its structure. Everything can be prepped in advance, just wait on the final assembly.
How to Make Mixed Berry Pavlova
Step 1: Prep the Oven and Pan
Preheat the oven to 250°F. Place a sheet of parchment on a large baking sheet. Trace a 10-inch circle in the centre of the parchment, then flip the parchment over.
Step 2: Whip the Meringue
Place the egg whites in the bowl of a stand mixer. Mix on medium speed for about a minute, then increase to medium-high and beat until soft peaks form.
Increase to high speed. Begin adding the sugar a few tablespoons at a time, letting it incorporate fully before adding more. Continue beating until the meringue is thick, glossy, and holds stiff peaks. Rub a small amount between your fingers, it should feel completely smooth with no sugar granules. If it feels gritty, keep beating.
Step 3: Add the Cornstarch and Vinegar
Combine the cornstarch and vinegar in a small bowl, stirring until the cornstarch dissolves. Pour this into the meringue and mix on medium for a final 5 seconds.
Step 4: Shape the Pavlova
Dollop the meringue onto the centre of the traced circle. Use a rubber spatula or offset spatula to spread it toward the edges of the circle, creating a shallow well in the centre and higher, swooped sides around the edges. The well is where all the good stuff goes.
Step 5: Bake and Cool
Transfer to the middle rack of the oven. Bake for 1 hour and 15 minutes. Turn off the oven, do not open the door, and let the pavlova sit in the oven for at least 2 hours, or up to overnight. The slow cool-down is essential.
Step 6: Make the Yogurt Whipped Cream
Add the heavy cream to the bowl of a stand mixer. Beat on medium-high until soft peaks form. Add the Greek yogurt, sifted icing sugar, and vanilla. Beat on high until stiff peaks form. Refrigerate until needed.
Step 7: Prepare the Berries
Add all the berries to a mixing bowl. Stir in the jam until it dissolves and the berries look glossy and coated. Set aside.
Step 8: Assemble
Place the pavlova on a cake pedestal or serving plate. Mound the yogurt whipped cream into the centre well and spread it gently to the edges. Pile all the berries on top. Slice into wedges to serve.
This dessert is best consumed within 1–2 hours of assembling.
Internal Links
More things to make when you want to impress:
- No-Bake Double Chocolate Raspberry Pie, another stunning dessert with zero need to turn on the oven
- Chocolate Raspberry Ripple Cookies, raspberries doing what raspberries do best
- Chocolate-Covered Blueberry Clusters with Maldon Salt, three ingredients, way too good
- Peach-Blueberry Almond Snack Cake, when you want fruit in a cake instead
- Cracking the Code, everything you need to know about working with eggs, including the meringue fundamentals behind this recipe
External Links
- The Science of Meringue (Serious Eats), if you want to understand exactly what’s happening when egg whites transform, this is the explainer
- Why Does Pavlova Weep? (Taste), a helpful troubleshooting resource if you’ve ever had a meringue go watery on you
Frequently Asked Questions
What is a pavlova?
Pavlova is a meringue-based dessert with a crisp exterior and a soft, marshmallowy interior. It’s named after Russian ballerina Anna Pavlova and is claimed by both Australia and New Zealand as a national dish (a debate that is entirely outside my jurisdiction). It’s typically topped with whipped cream and fresh fruit, and it is one of the most beautiful desserts you can make at home.
Can I make the pavlova the day before?
Yes, and this is one of the best things about it. Bake the meringue, leave it in the oven to cool overnight, and then just leave it on the counter (in a dry environment) until you’re ready to assemble. The base keeps well for up to 24 hours this way. Don’t add the cream or berries until closer to serving.
Why did my pavlova crack?
Some cracking is completely normal and expected, it’s part of the texture. Major cracking or collapsing usually happens if the oven was too hot, if the oven door was opened during baking, or if the pavlova cooled too quickly. Low temperature and a slow cool-down in the closed oven are your best insurance.
Why won’t my egg whites whip?
The most likely culprits are grease on your bowl or whisk, or a small amount of yolk in the whites. Both will prevent the whites from forming peaks. Make sure everything is clean and completely dry, and separate your eggs carefully. Room temperature egg whites also whip more easily than cold ones straight from the fridge.
Can I use frozen berries?
Fresh berries are strongly recommended here, frozen berries release a lot of liquid when they thaw, which will make the cream and meringue soggy very quickly. If fresh berries aren’t available, stick to berries that hold their shape well and pat them very dry before using.
What do I do if I don’t have a stand mixer?
A hand mixer works perfectly well. Whipping egg whites by hand with a whisk is technically possible but requires significant effort and time, it’s the kind of thing that builds character and also sore arms.
Can I make individual pavlovas instead of one large one?
Absolutely. Pipe or spoon the meringue into smaller rounds, about 3 to 4 inches each, and reduce the baking time to about 45 minutes to an hour, then cool in the oven as usual. Individual pavlovas are adorable and also practical because everyone gets their own and there’s no slicing required.
How do I know when the pavlova is done baking?
The outside should be dry and set, it will feel firm to a gentle touch and look matte rather than glossy. The colour should be mostly white to very pale ivory. If it’s browning noticeably, your oven runs hot; check with an oven thermometer next time.
What other fruit toppings work on a pavlova?
Pavlova is incredibly versatile. Stone fruit (sliced peaches, cherries, plums) is stunning in summer. Passionfruit pulp is the classic Australian and New Zealand topping. Sliced mango and kiwi are gorgeous. Even a simple strawberry and basil situation works beautifully. Use what’s in season and looks good at the market.
Mixed Berri Pavlova Recipe
PrintMixed Berry Pavlova
- Yield: Serves 10
Ingredients
For the pavlova
- 6 egg whites
- 1 ½ cups granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
For the whipped cream
- 1 ½ cups 35% cream
- ¼ cup icing sugar, sifted
- ¾ cup plain Greek yogurt
- 2 teaspoons vanilla
- 4 cups of mixed fresh berries (blueberries, raspberries, quartered strawberries.
- 2 tablespoons apricot jam (strawberry or raspberry will also work)
Instructions
Preheat the oven to 250°F
Place a piece of parchment on a large baking sheet. Trace a 10-inch circle in the center of the parchment paper and then turn it over.
For the pavlova, place the egg whites into the bowl of a stand mixer. Mix on medium speed for a minute. Switch to medium high and beat until soft peaks form.
Mix on high, and slowly add the sugar, a few tablespoons at a time until the egg whites are glossy and hold stiff peaks. Take a small amount of the meringue between your fingers and rub it around to ensure all the sugar is dissolved. If not, mix on high until the sugar is completely dissolved.
Combine the cornstarch and the vinegar in a small bowl. Once it is dissolved, pour the mixture into the meringue and mix on medium for a final 5 seconds.
Dollop the meringue on to the middle of the 10-inch circle. Use a rubber or off set spatula to move the meringue to the edges of the circle, creating a shallow well (that will be filled with cream and berries) and higher sides around the edges.
Transfer the meringue to the middle rack of the oven. Bake for 1 hour and 15 minutes. Turn off the oven and let the pavlova remain in the oven for a minimum of 2 hours up to overnight.
For the whipped cream
Add the heavy cream to the bowl of a stand mixer. Mix on medium-high until soft peaks form.
Add the yogurt, icing sugar and vanilla. Beat on high until stiff peaks form.
For the Berries
Add all the berries to a mixing bowl. Stir in the jam until it is dissolved.
To assemble
Place the pavlova on a cake pedestal. Top with the whipped cream and spread to the edges of the well. Mound all the berries on top.
Slice into wedges to serve.
This is a dessert best consumed within 1-2 hours of assembling.
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