Easy Mixed Berry Pavlova

  • Author: Melissa
  • Prep Time: 15 minutes + 5-6 hours cool time in oven
  • Cook Time: 90 minutes
  • Total Time: 1 hour 45 minutes + cool time
  • Yield: 8 servings 1x


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!




  1. 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.
  2. 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.
  3. Add the vanilla extract and beat for about a minute.
  4. 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 its thing!
  5. Using a large spoon, dollop the meringue into the center of the baking sheet, forming a circle. About 8-9″ in size. It doesn’t have to be exact, just eyeball it.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Once the pavlova is thoroughly cooled, you can store it in a covered container until you are ready to serve it.
  11. Top it off with this Simple Berry Compote and Homemade Whipped Cream.
  12. Be sure not to top it off until just before serving or you will have a soggy Pavlova!


Pavlovas can be baked a few days ahead of time, and stored in an airtight container, or frozen. You can also prepare the compote and whipped cream ahead of time but may need to whisk the whipped cream just before serving.

To serve, dollop whipped cream on top of the pavlova, and top with the mixed berry compote

For more tips on baking pavlovas visit:

  • Category: Cake
  • Method: Bake
  • Cuisine: Australian

Keywords: mixed berry pavlova