Mixed Berry Pavlova Layers

Name: Mixed Berry Pavlova Layers
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1 teaspoon cornstarch; 1 teaspoon white vinegar; 1 teaspoon vanilla extract; 2 cups heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 2 cups mixed berries (strawberries, blueberries, raspberries); Fresh mint leaves for garnish; Passion fruit pulp (optional)

Highlighted under: Homemade Sweets Recipes

I love making Mixed Berry Pavlova Layers for special occasions and gatherings. The combination of crisp meringue, soft whipped cream, and tart berries creates a delightful dessert that never fails to impress. It’s surprisingly simple to put together, yet the layers look stunning when served. Plus, the balance of textures and flavors gives each bite a burst of freshness. If you're looking for a sweet treat that’s elegant and delicious, this pavlova is definitely a showstopper!

Created by

Anna Johnson

Last updated on 2026-02-04T17:41:27.900Z

When I first tried making pavlova, I was amazed at how wonderfully the textures and flavors came together. The light and airy meringue contrasts beautifully with the rich whipped cream and vibrant berries. I learned that beating the egg whites to the right stiff peaks is crucial for achieving that perfect meringue, and a little vinegar helps stabilize it. This method ensures a crisp exterior with a soft, marshmallow-like center.

One of my favorite details is the variety of berries I use—strawberries, blueberries, and raspberries all add different flavors and colors to the dish. I also enjoy adding a drizzle of passion fruit or citrus juice over the top for an extra zing. It’s these little touches that make each pavlova unique and delightful!

Why You'll Love This Recipe
Light and airy meringue that melts in your mouth
Fresh and vibrant berry flavors that brighten any dessert table
Perfect for celebrations, holidays, or a sweet treat any day

Perfecting the Meringue

The key to creating a perfect meringue lies in your egg whites. Make sure they are at room temperature, as this helps them achieve maximum volume when beaten. Use a clean bowl and beaters, as any oil or residue can hinder the whipping process. You should beat the egg whites until they reach soft peaks before gradually adding the sugar. This gradual incorporation ensures that the sugar dissolves completely, which is crucial for achieving a glossy and smooth meringue.

After forming stiff peaks, gently folding in the cornstarch and vinegar is important. The cornstarch stabilizes the structure, allowing it to hold up against the cream, while the vinegar not only adds a hint of tang but also helps create that coveted marshmallow-like center. When spreading the meringue on the baking sheet, remember to shape it slightly taller at the edges and deeper in the center, creating a nest effect that will cradle your filling and toppings.

Whipping and Assembling Tips

When whipping the heavy cream for the filling, use chilled equipment and cream to achieve the best results. A metal bowl is ideal because it maintains the cold temperature better than plastic. Whip until just soft peaks form to maintain a creamy consistency; over-whipping can lead to a grainy texture. If you'd like to incorporate a bit of fruit flavor into your cream, consider folding in some pureed berries just before serving for a colorful and flavorful twist.

After the meringue has cooled completely, it’s crucial to handle it gently since it can be fragile. Transfer it to the serving plate using a large spatula to avoid cracks or breakage. When layering with whipped cream and berries, aim to fill the center generously but not too much—this allows for a stunning presentation while providing balance to the meringue. Feel free to sprinkle powdered sugar on top for added visual appeal and a hint of sweetness.

Ingredients

For the Meringue

4 large egg whites
1 cup granulated sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract

For the Filling

2 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For the Toppings

2 cups mixed berries (strawberries, blueberries, raspberries)
Fresh mint leaves for garnish
Passion fruit pulp (optional)

Instructions

Prepare the Meringue

Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper. In a large bowl, beat the egg whites until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form. Gently fold in cornstarch, vinegar, and vanilla extract. Spread the meringue mixture into a circular shape on the prepared baking sheet, making sure to create a slight indentation in the center.

Bake the Meringue

Bake in the preheated oven for 60-75 minutes or until the meringue is dry to the touch and slightly golden. Turn off the oven and let it cool completely inside with the door slightly ajar.

Prepare the Filling

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to over-whip, as you want a smooth texture.

Assemble the Pavlova

Once the meringue is completely cool, carefully transfer it to a serving plate. Spoon the whipped cream into the center and top with the mixed berries. Drizzle with passion fruit pulp if desired, and garnish with fresh mint leaves.

Pro Tips

To ensure a successful meringue, make sure your mixing bowl is completely clean and dry. Any grease or moisture can prevent the egg whites from whipping properly.

Ingredient Substitutions

If you're out of vanilla extract, almond extract can be an excellent substitute, adding a unique flavor to the meringue and cream. For those who prefer a dairy-free option, coconut cream can serve as a substitute for heavy whipping cream; chill a can of coconut milk overnight, and whip the solidified cream until fluffy for a delightful variation.

In terms of berries, feel free to use whatever is fresh or in season. Blackberries, for instance, could add a deeper flavor profile, while apricot slices can introduce a hint of sweetness that contrasts nicely with the tartness of the meringue. Always consider balancing flavors when experimenting with fruit.

Make-Ahead and Storage

The meringue can be made ahead and stored in an airtight container for up to two days. Just keep it in a dry, cool place to prevent it from becoming sticky or losing its crispness. As for the whipped filling, it's best to prepare it last minute to maintain its texture, but if necessary, it can be made up to four hours in advance and refrigerated. Just remember to give it a quick whip again before serving if it separates.

As for the assembled pavlova, it is best served immediately after assembly to prevent the meringue from absorbing moisture from the cream or berries. If you plan to prepare it in advance, keep the meringue, cream, and berries separate until just before serving to retain the ideal textures of each layer.

Questions About Recipes

→ How do I store leftover pavlova?

Store leftover pavlova in an airtight container at room temperature for a few hours. Refrigerate if keeping for longer, but the meringue may lose its crispness.

→ Can I make the meringue ahead of time?

Yes, you can make the meringue a day in advance. Store it uncovered so it stays crisp.

→ What other fruits can I use?

Feel free to use any seasonal fruits you enjoy, such as kiwi, peaches, or cherries.

→ How can I tell if my meringue is done baking?

The meringue should be dry to the touch and should easily lift off the parchment paper when fully baked.