Berry Pavlova

Pavlova meringue nest with berries and mint leaves on wooden table

Berry Pavlova


  • 4 extra large egg whites, room temperature
  • kosher salt
  • 1 cup sugar
  • 2 tsp. cornstarch
  • 1 tsp. white wine vinegar
  • 1/2 tsp. vanilla extract
  • Sweetened whipped cream, recipe included
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh raspberries
  • Triple Raspberry Sauce, recipe included
  • Fresh mint leaves for garnish

Ingredients for Sweetened Whipped Cream:

  • 1 cup cold heavy cream
  • 1 Tbsp. sugar
  • 1 tsp. vanilla extract

Ingredients for Triple Raspberry Sauce:

  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup seedless raspberry jam
  • 1 Tbsp. Chambord liqueur


  1. Preheat the oven to 180 F.
  2. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side.
  3. Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment.
  4. Beat the egg whites on high speed until firm, about 1 minute.
  5. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
  6. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula.
  7. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk.
  8. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
  9. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream.
  10. Combine the blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly.
  11. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue.
  12. Garnish with mint leaves and serve immediately in large scoops with extra raspberry sauce.

Directions for Sweetened Whipped Cream:

  1. Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don’t over-beat.

Directions for Triple Raspberry Sauce:

  1. Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes.
  2. Pour the cooked raspberries, the jam, and Chambord into the bowl of a food processor fitted with a steel blade and process until smooth.
  3. Chill.


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