Mothers Day Pavlova Mixed Berries (Print)

A crisp meringue base topped with whipped cream and an array of fresh mixed berries for a vibrant finish.

# Ingredients:

→ Meringue Base

01 - 4 large egg whites, room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon pure vanilla extract
06 - Pinch of salt

→ Topping

07 - 1 cup heavy whipping cream, chilled
08 - 2 tablespoons powdered sugar
09 - 1 teaspoon pure vanilla extract

→ Mixed Berries

10 - 1 cup strawberries, hulled and halved
11 - 1 cup raspberries
12 - 1 cup blueberries
13 - 1/2 cup blackberries
14 - 1 tablespoon fresh mint leaves, optional
15 - 1 tablespoon powdered sugar for dusting, optional

# Instructions:

01 - Preheat oven to 250°F. Line a baking sheet with parchment paper and trace a 9-inch circle as a guide.
02 - In a clean, dry mixing bowl, beat egg whites with a pinch of salt until soft peaks form.
03 - Gradually add superfine sugar, 1 tablespoon at a time, beating continuously until mixture becomes glossy and stiff peaks form, approximately 5-6 minutes.
04 - Gently fold cornstarch, vinegar, and vanilla extract into meringue until fully incorporated.
05 - Spoon meringue onto prepared parchment, shaping into a circle with slightly raised edges to form a nest structure.
06 - Bake for 1 hour 15 minutes. Turn off oven and allow pavlova to cool completely inside with door slightly ajar.
07 - While pavlova cools, whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Transfer cooled meringue to serving platter. Top with whipped cream and arrange mixed berries and mint leaves on surface.
09 - Dust with powdered sugar immediately before serving, if desired.

# Pro Tips:

01 -
  • Naturally gluten-free and vegetarian, making it perfect for guests with dietary restrictions
  • The contrast between the crisp meringue shell and soft marshmallow center creates an irresistible texture
  • Visually stunning presentation that requires no special decorating skills
  • Can be prepared ahead—bake the meringue base the day before and assemble just before serving
  • Customizable with your favorite seasonal fruits and flavor variations
02 -
  • Use a stand mixer or hand mixer for the meringue—whisking by hand takes much longer and may not achieve the proper stiff peaks
  • Don't open the oven door while the pavlova is baking, as sudden temperature changes can cause cracking
  • The pavlova is done when it lifts easily off the parchment paper and sounds hollow when tapped on the bottom
  • Small cracks on the surface are normal and add to the rustic charm—they'll be covered by cream and berries anyway
  • To prevent the meringue from sliding on the parchment, dab a little meringue under the corners of the parchment to secure it to the baking sheet
  • Room temperature egg whites whip up to about twice the volume of cold egg whites, so don't skip this step
Back