Mixed Berry Pavlova
This mixed berry pavlova is not only elegant and delicious, but also easy to make! Mini baked meringue pavlova are crisp on the outside and soft and marshmallow-like in the center. Top them with sweetened whipped cream and a simple berry compote for an extremely light summer dessert.
If you’re looking for a special summer treat that’s a bit out of the ordinary, these mini mixed berry pavlovas are the answer! They’re surprisingly easy to make (your oven does all of the hard work), they showcase seasonal berries or other fresh fruit, and they are are guaranteed to wow everyone.
This dish is all about contrasting textures. And it’s the combination of crisp outer shell, soft chewy insides, fluffy whipped cream, and bright berry flavor in a single bite that makes this mixed berry pavlova the magical dessert that it is. Serve it for holidays, dinner parties and special occasions all summer long!
Table of Contents
- What is pavlova?
- Ingredients you'll need
- How to make and assemble mini pavlova
- Pavlova FAQs
- More berry recipes
- Mixed berry pavlova recipe
What is pavlova?
Pavlova is a dessert made out of baked meringue, whipped cream, and fruit. It starts with whipping your egg whites with some sugar and a few other pantry ingredients to make a thick meringue, then baking it for a few hours in a low temperature oven. It comes out with a crisp shell and a soft and chewy center. You can bake it into a large round so it looks and slices like a cake, but I like these adorable single-serve mini versions.
There are 3 parts to my pavlova recipe— baked mini meringues, sweetened whipped cream, and homemade berry compote made with strawberries, raspberries, blueberries and blackberries.
Ingredients you’ll need
- Egg whites— During whipping egg whites incorporate air in tiny pockets and create a lot of volume. This is the base for our pavlova.
- Granulated sugar— In the pavlova it provides sweetness, structure and pavlova’s signature crisp exterior. We’ll also use sugar in the berry compote and whipped cream.
- Cornstarch— It helps create a fluffy, marshmallow-y pavlova, and it thickens the berry compote.
- Cream of tartar— Using an acid in pavlova helps the meringue hold its shape and not collapse during baking.
- Salt— To cut through the sweetness with a little extra depth of flavor.
- Vanilla extract— It’s our key flavor booster for the pavlova, berry compote and whipped cream.
- Berries or fruit— Berries are the perfect topping for this dessert! But you could also use strawberries by themselves, or another fruit like fresh peaches or nectarines.
- Lemon— Lemon zest and fresh lemon juice helps round out the berry compote.
- Heavy cream— or heavy whipping cream, for our sweetened whipped cream topping.
How to make and assemble mini pavlova
- Whip meringue. Use an electric mixer with a whisk attachment to beat the egg whites till they start to form soft peaks. Add the sugar, cornstarch, cream of tart and salt slowly and keep beating to stiff peaks, or until the meringue stands up stiffly from the top of the whisk without flopping over. It’ll also be shiny and glossy. Fold in the vanilla extract.
- Portion into mini pavlovas. Line a baking sheet pan with parchment paper and use a spoon or cookie scoop to portion large scoops onto the pan. With the back of spoon, smooth out the tops and create a little well in the centers.
- Bake & cool. Bake in a 225°F oven for 1 hour and 15 minutes, then turn off the oven and leave the pavlova inside for 30 minutes to slowly cool. Transfer to a cooling rack to cool completely.
- Make berry compote. Add berries to a small saucepan and add sugar, lemon zest and lemon juice. Simmer over medium heat for 8-10 minutes until berries burst and soften. Stir in a cornstarch slurry to thicken it up and simmer for 1-2 more minutes. Add vanilla and let it cool.
- Make sweetened whipped cream. Whip heavy whipping cream till it starts to thicken. Add sugar and vanilla and continue to whip to soft peaks (I like my whipped cream pretty soft and loose for pavlova, but feel free to whip it the way you like it!).
- Assemble mini pavlova. Add mini pavlovas to serving plates and top each with a dollop of whipped cream and a spoonful of berry compote. You can serve with forks, but they are also the perfect hand-held size.
- Enjoy! These pavlovas are best served immediately after putting them together.
baking tip:How to separate eggs
While there are a few ways to separate eggs, this is the one that works best for me. Even a little bit of egg yolk can ruin a batch of egg whites meant for whipping as it prevents them from thickening properly. Use this simple method and you’ll never have a problem!
- Gather 3 small bowls— one to use as you separate, one for the yolks, and one for the whites.
- Crack an egg over bowl #1. Gently slide the yolk into your cupped fingers and let the egg whites fall through into the bowl.
- Place the yolk in bowl #2 and the white in bowl #3. If any of the egg yolk fell through into the egg white and you plan to whip the whites, you’ll need to discard it and try again.
Leftover egg yolks and egg whites not used right away can be stored in the fridge and used within a few days.
Pavlova FAQs
How do you know when pavlova is done baking?
Pavlova is done when it is pale and appears dry and lifts off the parchment paper easily. If the pavlova leaks any liquid on the sheet pan after baking it’s under baked, and if little droplets of syrup appears on the pavlova it’s over baked. These mini pavlovas are very forgiving! Once they appear dry and feel crisp, turn the oven off to let them finish setting up as they cool.
What is the best way to store pavlova?
Pavlova should be stored in an airtight container at room temperature, where it will keep for 1-2 days. Berry compote and whipped cream can be stored separated in the fridge.
Can pavlova be made ahead?
Yes, this recipe is a great make-ahead dessert! Everything can be made in advanced and stored separately, then assembled just before serving.
More berry recipes
Mixed berry pavlova recipe
Mixed Berry Pavlova
Ingredients
For the meringue:
- 5 (175 grams) large egg whites
- 1 cup (200 grams) granulated sugar
- 1 teaspoon cornstarch
- ½ teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla extract
For the berry compote:
- 2 cup (285 grams) fresh berries , such as strawberries, blueberries, blackberries and/or raspberries
- 2 tablespoons granulated sugar
- 1 lemon , zest and ¼ cup lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon water
For the whipped cream:
- 1 cup (227 grams) heavy whipping cream
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
Instructions
To make the pavlova:
- Preheat oven to 225°F and line a sheet pan with parchment paper.
- In the bowl of an electric mixture, beat the egg whites on medium-high speed.
- Combine the sugar, cornstarch, cream of tartar and salt in a small bowl. When the egg whites form soft peaks, slowly add the sugar mixture. Continue to beat the egg whites until glossy and stiff peaks form (This may take longer than you think, "stiff peaks" means the meringue stands up straight off the whisk without flopping over). Gently fold in the vanilla extract.
- Spoon the meringue onto the parchment paper (I used a medium 3-tablespoon cookie scoop). Use the back of a spoon to gently make a little well into the center of each meringue.
- Bake for 1 hour 15 minutes without opening the oven door. Pavlovas will loose their gloss and look dry on the outside. Turn off the oven and let the pavlovas cool like that for 30 minutes. Then, remove and let cool completely.
- When ready to serve, whip the whipping cream, adding the sugar and flavoring during the last 30 seconds or so of whipping. Spoon over the baked meringue and top with berries.
To make the berry compote:
- While the pavlova is baking and cooling, make the berry compote. Add fruit, sugar, lemon zest and lemon juice to a small saucepan. Bring to a boil, then reduce heat and simmer for 8-10 minutes until berries start to burst and soften.
- Combine cornstarch and water to make a slurry. Add to the saucepan and stir to combine. Continue to cook for 1-2 minutes until thickened.
- Remove from heat and let cool completely. If making ahead, store in the fridge until ready to serve.
To make the whipped cream:
- Whip heavy whipping cream with an electric mixer until it starts to thicken. Add sugar and vanilla, then continue to whip to soft or medium peaks, per your preference.
To assemble mixed berry pavlovas:
- Place cooled meringues on serving plates and top with a dollop of whipped cream and a spoonful of the berry compote. Serve with forks if you want, but it's also a great hand-held dessert. Enjoy immediately.
This recipe was originally published July 2010.
This looks fantastic! I'm always looking for desserts that are lower calorie/fresh options and this is perfect. With the egg whites and fruit, you don't feel so guilty when adding a little whipped cream. Thanks for the recipe!
As always that looks fantastic! You should look up a recipe for something called "Eton Mess" or sometimes spelled "Eaton Mess" it's like a pavlova parfait.
OOh! I have some cheap berries I just bought from Aldi! I think I'll try this over the weekend. Thanks!
Wow, that looks so light, airy and perfect for summer! This is an absolutely beautiful dessert, and I'm sure is going to inspire a lot of people for the 4th! Have a great time with your friends/family this weekend.