Berry Pavlova

Name: Berry Pavlova
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: New Zealand
Ingredients: 4 egg whites; 250 g of granulated sugar; 1 tsp of white vinegar; 1 tbsp of cornstarch; 300 ml of crème fraîche (thick); 50 g of powdered sugar; 1 tsp of vanilla extract; 250 g of strawberries; 100 g of raspberries; 100 g of blueberries; 50 g of red currants

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Pavlova is a baked meringue topped with whipped cream and fresh fruit. 🍓 It's assembled at the last minute because meringue doesn't like moisture.

Total time: 1 h 30
Prep: 30 min
Cook: 1 h
Rest: 1 h
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Watermelon Feta Salad

15 minEasy

As a main

Shrimp Spaghetti with Garlic and Parsley

25 minEasy

To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

250kcal

Protein4 g6%
Carbs38 g59%
Fat10 g35%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a meringue that's perfectly crisp on the outside and soft on the inside, make sure the egg whites are at room temperature before whipping them! 🌡️🧁

Freezing : Can you freeze this recipe?

Not recommended

The meringue alone yes, up to 1 month in an airtight container. The assembled pavlova no, the cream and fruit don't handle freezing/thawing.

Storage : How long does it keep?

The meringue softens quickly. The cream and fresh fruit lose texture and flavor. Assemble right before serving.

Making ahead : Can you make it the day before?

Yes

The meringue can be made the day before, stored dry at room temperature. The cream and fruit are prepared the same day. Final assembly before serving.

Reheating : How do you reheat it?

Not applicable, cold dessert. Reheating would irreparably damage the texture and flavor (softening, melting).

Variations

Use the seasonal fruit of your choice: mango, kiwi, passion fruit.
Make small individual pavlovas with a piping bag.
Flavor the whipped cream with a little lime zest.

Mistakes to avoid

Opening the oven abruptly: let the meringue cool in the turned-off oven, with the door slightly ajar.
Topping a meringue that is still warm: wait until it is completely cool before adding the whipped cream.
Not whipping the egg whites firm enough: beat them to stiff peaks before gradually adding the sugar.

Frequently asked questions

How do you make a successful pavlova?

Whip the egg whites to stiff peaks, gradually add the sugar until you have a smooth, glossy meringue, fold in the vinegar and cornstarch, shape a circle with a well in the center, and bake for 1 hour at 120°C.

Why let the pavlova cool in the oven?

After 1 hour of baking, let it cool in the turned-off oven, with the door slightly ajar. This gradual cooling helps the meringue stay whole, before it's topped with whipped cream.

When should you top the pavlova?

Once the meringue has cooled, fill the well with whipped cream, then arrange the berries on top. Let it rest in the fridge for at least 1 hour before serving.

How do you make the whipped cream for the pavlova?

Beat 300 ml of heavy cream with 50 g of powdered sugar and the vanilla extract until you have firm whipped cream, then spread it into the well of the cooled meringue.