Berry Patch Pavlova with Whipped Cream: A Light, Fruity Dessert for Spring

Pavlova is one of those desserts that combines lightness and indulgence in the best way possible. It features a crisp, crunchy meringue shell with a soft and marshmallow-like center, topped with whipped cream and fresh fruit. Berry Patch Pavlova with Whipped Cream elevates this classic dessert by adding a medley of vibrant berries for a fresh, tart contrast to the sweetness of the meringue and cream.

This dessert is not only beautiful but also a great way to showcase the best of the berry season. Perfect for summer gatherings, holiday celebrations, or any time you need a stunning and delicious treat, this pavlova is sure to impress.

Why You’ll Love Berry Patch Pavlova with Whipped Cream

• Delicate and Light: The meringue is light, crispy on the outside, and soft on the inside, making it the perfect base for whipped cream and berries.
• Perfect for Summer: It highlights the freshness of seasonal berries like strawberries, raspberries, and blueberries.
• Naturally Gluten-Free: Pavlova is naturally gluten-free, making it an excellent choice for anyone with dietary restrictions.
• Beautiful and Impressive: It looks like a showstopper, but it’s surprisingly easy to make.
• Customizable: You can adjust the berries and even add other fruits or toppings to make it your own.

Ingredients for Berry Patch Pavlova with Whipped Cream

Makes: 1 large pavlova (serves 6-8)

For the Pavlova:

• 4 large egg whites (at room temperature)
• 1 cup (200 g) granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Whipped Cream:

• 1 cup (240 ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Berry Topping:

• 1 ½ cups mixed fresh berries (such as strawberries, raspberries, blueberries, blackberries)
• 2 tablespoons honey or maple syrup (optional, for drizzling)
• Fresh mint leaves (optional, for garnish)

How to Make Berry Patch Pavlova with Whipped Cream

Step 1: Preheat the Oven and Prepare the Baking Sheet

1. Preheat your oven to 275°F (135°C).
2. Line a large baking sheet with parchment paper. Draw an 8-inch circle on the parchment to guide your pavlova shape (you can flip the paper over so the ink doesn’t touch the pavlova).
3. Lightly grease the parchment with a small amount of oil or butter to help prevent the meringue from sticking.

Step 2: Make the Meringue

1. In a clean, dry bowl, beat the egg whites on medium-high speed with an electric mixer until soft peaks form.
2. Gradually add the granulated sugar, about 1 tablespoon at a time, beating continuously until stiff, glossy peaks form. This process may take 5-7 minutes.
3. Once the sugar has fully dissolved and the meringue is thick and glossy, gently fold in the cornstarch, vinegar, and vanilla extract. Be careful not to deflate the meringue.
4. Spoon the meringue onto the prepared baking sheet, using the 8-inch circle as a guide. Spread it into a circle, and use a spatula to create slightly higher edges around the outside to form a “nest.”

Step 3: Bake the Pavlova

1. Place the baking sheet in the preheated oven and bake for 1 hour and 15 minutes, or until the meringue is crisp and golden on the outside. The center should still be soft and marshmallow-like.
2. Turn off the oven and let the pavlova cool inside the oven with the door slightly ajar. This helps prevent cracking as it cools. Let it cool completely for at least 1 hour.

Step 4: Make the Whipped Cream

1. While the pavlova cools, make the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
2. Once the whipped cream is whipped, store it in the fridge until you’re ready to assemble the pavlova.

Step 5: Assemble the Pavlova

1. Once the pavlova is completely cooled, gently remove it from the parchment paper and place it on a serving platter.
2. Spread a generous layer of whipped cream on top of the meringue, leaving the edges slightly exposed for the beautiful contrast.
3. Top with fresh berries—arrange them in the center of the pavlova in a colorful pattern.
4. Drizzle with honey or maple syrup for extra sweetness (optional).
5. Garnish with fresh mint leaves for a pop of color and freshness (optional).

Step 6: Serve and Enjoy

Serve the pavlova immediately after assembling. It’s best enjoyed within a few hours to keep the meringue crisp and the cream fresh. Slice with a sharp knife to maintain the beautiful layers.

Tips for Perfect Berry Patch Pavlova with Whipped Cream

• Use room temperature egg whites: Room temperature egg whites will whip up to their full volume more easily than cold egg whites.
• Don’t overmix the meringue: Once you reach stiff peaks, stop mixing. Overmixing can cause the meringue to become dry and crack.
• Let the meringue cool in the oven: Cooling the pavlova in the oven with the door slightly ajar prevents cracking and keeps the texture smooth.
• Use fresh, dry bowls and beaters: Make sure there’s no trace of grease or water in your bowls or beaters when making meringue. Even a small amount of fat can prevent the egg whites from whipping properly.

How to Store

• Storing: This pavlova is best eaten the same day it’s made. However, if you have leftovers, store them in an airtight container at room temperature for up to 1 day. The meringue will soften over time, so it’s best eaten fresh.
• Storing Whipped Cream: Store the whipped cream in the fridge for up to 2 days. You may need to re-whisk it lightly before serving if it separates.
• Freezing: You can freeze the baked meringue base (without the whipped cream) for up to 1 month. Once it’s frozen, wrap it tightly in plastic wrap and place it in an airtight container.

Serving Suggestions

This pavlova is a showstopper on its own, but you can enhance the dessert with these ideas:

• Add more fruits: Include tropical fruits like kiwi or passionfruit for a fresh twist.
• Serve with a drizzle of raspberry coulis: A raspberry sauce would add a tart contrast to the sweetness of the pavlova.
• Pair with sparkling wine: A light, bubbly drink pairs perfectly with this airy dessert.

this Recipe

Print

FAQs

1. Can I make pavlova without vinegar?

Yes, the vinegar helps stabilize the meringue, but if you don’t have any, you can skip it. The pavlova may be a little less stable but still delicious.

2. Can I use store-bought whipped cream?

Yes, if you’re short on time, store-bought whipped cream works as a substitute. However, homemade whipped cream has a much fresher taste and texture.

3. Can I make pavlova in advance?

You can bake the meringue ahead of time and store it in an airtight container for 1-2 days. Add the whipped cream and berries just before serving.

4. Can I make pavlova with egg substitutes?

Pavlova relies on egg whites for structure, so egg substitutes won’t work well here. However, you can try aquafaba (the liquid from canned chickpeas) as an egg white substitute.

5. Can I use frozen berries for the topping?

Fresh berries are best for texture and appearance, but if frozen berries are all you have, just make sure to thaw and drain them well before topping the pavlova.

6. How do I prevent pavlova from cracking?

The key to preventing cracking is to let the meringue cool slowly. Always cool it in the oven with the door ajar to prevent sudden temperature changes.

7. Can I add other flavors to the meringue?

Yes! You can add cocoa powder for a chocolate pavlova, or even lemon zest for a citrusy flavor. Just ensure the flavor complements the delicate meringue texture.

8. How do I know when the meringue is done?

The meringue is done when it forms stiff, glossy peaks. When you rub a small amount between your fingers, it should feel smooth and not gritty.

9. Can I use a different type of cream for the topping?

You can substitute heavy cream with mascarpone or whipped coconut cream for a dairy-free option, though the flavor and texture will differ slightly.

10. Can I make this recipe gluten-free?

Yes! Pavlova is naturally gluten-free, as it’s made entirely of egg whites, sugar, and cornstarch.