Easy Pavlova Recipe – Vanilla Berry Meringue Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Pavlova Recipe – Vanilla Berry Meringue Dessert

Hello friends! If you’re looking for a dessert that looks incredibly fancy but is surprisingly easy to make, you’ve come to the right place. I first made this pavlova for a family get-together, and it was a total hit – everyone was asking for the recipe! It’s light, airy, and the perfect balance of sweet and tart. Let’s dive into this vanilla berry meringue dream!

Why You’ll Love This Recipe

This pavlova is a showstopper, seriously. It’s a beautiful dessert that’s perfect for celebrations, or just a special treat for yourself. Plus, it’s naturally gluten-free! The crisp, delicate meringue shell gives way to a soft, marshmallowy interior, topped with fluffy whipped cream and juicy berries. What’s not to love? It’s a delightful textural experience, and honestly, it feels a little bit magical.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 4 egg whites
• 1 cup castor sugar (approximately 200g)
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 1 tsp cornflour
• 1 cup fresh cream (approximately 240ml)
• 2 tbsp castor sugar (approximately 20g)
• 1.5 cups fresh berries (approximately 180g – a mix is lovely!)

Ingredient Notes

Let’s talk ingredients for a moment. A few things can really make or break a pavlova, so pay attention!

• Castor Sugar: This is key! It dissolves beautifully and creates that lovely, stable meringue. Regular granulated sugar doesn’t work as well. If you can’t find castor sugar, you can pulse granulated sugar in a food processor for a few seconds to make it finer.
• White Vinegar: Don’t skip this! It helps stabilize the egg whites and creates that chewy, marshmallowy center. You won’t taste it, promise!
• Egg White Temperature: This is important. Separate your eggs while they’re cold (it’s easier!), but then let the egg whites come to room temperature before you start whipping. Room temperature egg whites whip up to a much greater volume.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 150°C (300°F). Give your mixing bowl a quick wipe with a little vinegar – this removes any traces of grease, which can prevent the egg whites from whipping properly.
2. Separate those eggs! Remember, cold eggs are easiest to separate. Then, let the whites sit at room temperature for about 30 minutes.
3. Now for the fun part! Start beating the egg whites on low speed until they form soft peaks. Gradually add the castor sugar, one tablespoon at a time, beating continuously until you get stiff, glossy peaks. This usually takes about 5 minutes. Don’t rush this step!
4. Gently whisk in the vanilla essence, white vinegar, and cornflour for about 10 seconds. Be gentle – you don’t want to deflate all that lovely air you just whipped in.
5. Place a piece of parchment paper on your baking tray. Trace an 8-inch circle on the back of the parchment paper, then flip it over. Pile the meringue mixture into the center of the circle, shaping it into a nest with a deep indentation in the middle. This is where the cream and berries will go!
6. Reduce the oven temperature to 110°C (225°F). Bake for 1 hour and 35 minutes. Then, turn off the oven and let the pavlova cool completely inside the oven, preferably overnight. This is crucial! Don’t open the oven door – let it cool slowly.
7. Once cooled, whip the fresh cream with 2 tablespoons of castor sugar until stiff peaks form. Spread the whipped cream over the cooled meringue and top generously with your favorite fresh berries.
8. Serve immediately and enjoy!

Expert Tips

• Humidity is the enemy: Pavlova doesn’t love humid weather. If it’s a particularly damp day, you might want to add an extra teaspoon of cornflour to the meringue.
• Don’t overbeat: Overbeating the meringue can make it dry and brittle. Stop when you reach stiff, glossy peaks.
• Cooling is key: Seriously, don’t skip the slow cooling process in the oven. It prevents cracking and ensures a perfectly marshmallowy center.

Variations

Let’s get creative!

• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check your ingredients to be sure.
• Berry Variations: Feel free to experiment with different berries! Raspberries, blueberries, strawberries, and blackberries all work beautifully. My personal favorite is a mix of all four!
• Spice Level – Vanilla Bean Paste Option: For an extra layer of vanilla flavor, swap the vanilla essence for 1 teaspoon of vanilla bean paste. It’s a little bit fancy, but so worth it.
• Festival Adaptations – Christmas/New Year Dessert: During the festive season, I love adding a sprinkle of edible glitter and using red and green berries for a Christmas-themed pavlova. It’s a stunning centerpiece!

Serving Suggestions

Pavlova is best served immediately after topping with cream and berries. It’s a perfect dessert for a summer picnic, a birthday celebration, or a cozy night in. A cup of chai or a glass of sparkling wine pairs beautifully with this dessert.

Storage Instructions

Honestly, pavlova is best eaten fresh. The meringue will start to soften once it’s topped with cream. However, you can store the unfilled meringue shell in an airtight container at room temperature for up to 2 days.

FAQs

Let’s answer some common questions!

• What does ‘soft peaks’ and ‘stiff peaks’ mean when whipping egg whites? Soft peaks are when the egg whites hold a gentle curve at the tip when you lift the whisk. Stiff peaks are when the egg whites stand straight up and hold their shape.
• Can I make the pavlova base ahead of time? Yes! You can bake the meringue shell a day or two in advance and store it in an airtight container.
• What if my pavlova cracks? Don’t worry, it’s perfectly normal! Cracks are part of pavlova’s charm. The cream and berries will cover them up anyway.
• Can I use a different type of sugar? While you can try, castor sugar really is the best option. Granulated sugar doesn’t dissolve as easily, and icing sugar doesn’t provide enough structure.
• What berries work best with pavlova? Honestly, any berries you like! Strawberries, raspberries, blueberries, and blackberries are all classic choices.

Enjoy making (and eating!) this delightful pavlova. I hope it brings a little sweetness to your day!