Easy Mixed Berry Pavlova

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Looking for a light and fluffy sugar bomb explosion in your mouth? This Easy Mixed Berry Pavlova features a beautiful mound of meringue covered by a generous layer of whipped cream and smothered with mixed berry compote.

Pavlova is a high impact dessert that is perfect for any summer or holiday occasion. But, why do you need to wait for a fancy occasion to enjoy delicious treats? Let’s celebrate today and practice making a pavlova!

Some Tips for Making this Easy Mixed Berry Pavlova

I recommend making the Pavlova in the evening before bed because it will need to cool down in the oven and you can let it sit in the oven overnight to prevent cracks in the meringue shell.

Make sure that your mixing bowl and whisk attachment are very clean. Any lingering fat or oil residue will prevent your meringue from forming. Some people do a vinegar rinse, but I just do a good wash with soap and water to make sure it is clean.

Separate your egg whites while they are still cold because they will separate easier. Also, make sure there isn’t any yolk in the egg whites as that will prevent the meringue from forming. Crack your eggs in a separate bowl and combine them after confirming there aren’t any yolks with your egg whites.

Then, let your egg whites come to room temperature. Room temperature eggs will allow for the meringue to come together quickly and have more volume.

Use fresh eggs when you can. Fresh eggs will take a bit longer to whip into meringue than older eggs, but they will be more structurally stable and less likely to crack in the oven.

Avoid baking Pavolvas on humid days. The sugar content in Pavlovas will absorb the moisture from the air and make the meringue soft and sticky and may cause it to weep. Weeping is when the meringue forms moisture beads on the top of the meringue.

As soon as the pavlova is cooled to room temperature you will want to store it in a covered container to prevent excess moisture getting to it.

Avoid beating the egg whites at high speed. Medium-high should be enough to get the stiff peaks. It may take longer, but you will get smaller, tighter air bubbles that will support the meringue better. With high speed, you will get large bubbles, and have more risk of cracking.

Pavlovas can be baked a few days ahead of time, and stored in an airtight container, or frozen.

Alright, you ready?! Let’s get baking!!

Supplies

• Measuring cups, spoons, and measuring scale
• Stand mixer or hand-held mixer
• Large spoon
• 2 Large bowls
• Rubber spatula
• Baking sheet
• Saucepan
• Parchment Paper

Instructions on How to Make This Easy Mixed Berry Pavlova

(You can print out these instructions in the recipe card below)

Preheat the oven to 350 degrees (177 degrees celsius), and line a baking sheet with parchment paper. I used a silicone baking mat, but I have since heard that using parchment paper will help it dry out better.

Add egg whites and salt to the mixing bowl and beat until soft peaks form. Slowly add the confectioner’s sugar and beat on medium-high speed. Beat until the meringue is thick and glossy, and stiff peaks are formed – about 2 minutes.

Add the vanilla extract and beat for about a minute.

Using a rubber spatula, fold in the corn starch and cream of tartar. The corn starch will help stabilize the meringue to reduce shrinking and cracking in the oven, and the cream of tartar is the acid that activates the cornstarch and allows it to do it’s thing!

Using a large spoon, dallop the meringue into the center of the baking sheet, forming a circle. About 8-9″ in size. It does’t have to be exact, just eyeball it.

Using a spoon or rubber spatula, create decorative swirls on the meringue, making sure that there is a ridge where the outer rim is a bit higher, and there is a nice dip in the center to hold your toppings.

As soon as you place the pavlova in the oven, drop the temperature to 200 degrees (93 degrees celcius) and bake for about 90 minutes. Bake until firm and dry. You will know the meringue is done when you can lift the meringue off the parchment paper easily.

If you start to see spots that are turning brown, rotate the baking sheet. But, try to limit how many times you open the oven.

Once the pavlova is thoroughly baked, turn off the oven and allow it to cool in the oven. Removing it too early can shock the pavlova and will cause it to crack. It can take 5-6 hours for it to cool in your oven. You can allow it to cool in the oven overnight.

Once the pavlova is thoroughly cooled, you can store it in a covered container until you are ready to serve it.

Top it off with this Simple Berry Compote and Homemade Whipped Cream.

Be sure not to top it off until just before serving or you will have a soggy Pavlova!

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