I love this pavlova because it’s light, fresh, and bursting with fruity flavour. The meringue base is beautifully crisp on the outside and soft and gooey inside, while the creamy topping balances the sweetness perfectly. It’s also incredibly versatile — I can change up the fruit depending on the season. I like that it can be made ahead, so I’m not rushing before serving. This recipe really is foolproof when I stick to the simple tricks, and it never fails to impress guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the meringue: 4 Egg whites 250 g (8.8 oz) Caster sugar
For the topping: 300 ml (1.27 cups) Double cream, Or heavy cream 1/2 tsp Vanilla extract 400 g (14 oz) Mixed fresh berries, Strawberries, raspberries, blueberries etc Fresh mint to garnish
For sauce: 150 g (5 oz) Raspberries 2 tbsp Icing sugar
Directions
I start by preheating the oven to 110℃ fan (160℃/Gas Mark 3). I draw a 22cm circle on a sheet of baking paper, flip it over so the pencil marks don’t touch the meringue, and place it on a baking tray.
To make the meringue, I whisk the egg whites in a very clean bowl using an electric whisk or stand mixer until stiff peaks form. Then I gradually add the caster sugar, a spoonful at a time, whisking well between each addition until the mixture is glossy and thick.
I use a small dab of the meringue mixture to stick the baking paper to the tray, then spoon the rest onto the circle template, spreading it out to the edges. Using the back of a spoon, I shape the sides upwards to form a slight nest shape.
I bake the pavlova in the oven for about 90 minutes until it’s crisp and dry on the outside. Once baked, I turn off the oven and leave the meringue inside with the door slightly open to cool completely — this helps prevent cracks.
While it cools, I make the raspberry sauce by mashing the raspberries and pushing them through a sieve into a bowl, discarding the seeds. I stir in the icing sugar until smooth.
For the topping, I whisk the chilled double cream with the vanilla extract until soft peaks form.
When ready to serve, I carefully place the cooled meringue onto a serving plate, top it with the whipped cream, drizzle over the raspberry sauce, and decorate with fresh berries and mint leaves.
Servings and Timing
This recipe serves 8. Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes
Variations
I love changing up the toppings depending on the season. In summer, I use berries and mint; in winter, I top it with slices of kiwi, mango, and passionfruit for a tropical twist. Sometimes I drizzle chocolate or caramel sauce over the cream for an indulgent version. For a festive pavlova, I use pomegranate seeds and orange zest for colour and flavour.
Storage/Reheating
I store the baked meringue base in a dry, airtight container at room temperature for up to a week. Once assembled with cream and fruit, I serve it immediately or keep it in the fridge for up to 6 hours — after that, it starts to lose its crispness. The meringue base should never be refrigerated before assembly, as humidity can soften it.
FAQs
How do I get my meringue to hold its shape?
I make sure my bowl and whisk are completely clean and free of grease, and I whisk until stiff peaks form before adding sugar gradually.
Can I make the pavlova ahead of time?
Yes, I make the meringue a few days ahead and store it in an airtight container. I add the toppings just before serving.
Why did my pavlova crack?
Cracks can happen if it cools too quickly. I always cool it slowly in the oven with the door slightly open.
Can I use other fruits?
Absolutely — I love using mango, kiwi, passionfruit, or even peaches for variety.
How do I know when it’s baked?
The pavlova should feel dry and crisp on the outside but slightly soft inside when pressed gently.
Can I use icing sugar instead of caster sugar?
No, caster sugar is best because it dissolves evenly and helps create the perfect structure.
How do I stop the meringue from sticking to the paper?
I always use baking parchment, not greaseproof paper, as greaseproof tends to stick.
Can I make it dairy-free?
Yes, I use coconut cream or a plant-based whipping cream instead of double cream.
What if I don’t have a stand mixer?
A handheld electric whisk works perfectly — it just takes a few minutes longer.
How long does the assembled pavlova last?
It’s best eaten within 6 hours of assembling, while the meringue is still crisp.
Conclusion
I love this pavlova for its elegance and simplicity. With crisp meringue, creamy topping, and vibrant fruit, it’s a dessert that never fails to impress. Once I mastered this foolproof method, making pavlova became effortless — and now it’s my go-to showstopper for summer parties, special occasions, or any time I want to serve something truly beautiful and delicious.
A foolproof pavlova recipe with a crisp, delicate shell, soft marshmallowy centre, and a luscious cream and berry topping. This elegant dessert is light, fresh, and simple to make — a true showstopper for any occasion.
Preheat the oven to 110°C fan (160°C / Gas Mark 3). Draw a 22 cm circle on baking parchment, flip it over, and place it on a baking tray.
Whisk the egg whites in a clean, grease-free bowl with an electric whisk or stand mixer until stiff peaks form.
Gradually add the caster sugar, one spoonful at a time, whisking well between each addition until glossy and thick.
Use a small dab of meringue to stick the baking paper to the tray, then spoon the mixture onto the circle. Spread it evenly and shape the sides upward to form a nest.
Bake for 90 minutes, until crisp and dry on the outside. Turn off the oven and leave the pavlova inside with the door slightly open to cool completely.
For the sauce, mash the raspberries and push them through a sieve to remove seeds. Stir in the icing sugar until smooth.
Whisk the chilled double cream with the vanilla extract until soft peaks form.
To serve, place the cooled pavlova on a plate, top with whipped cream, drizzle with raspberry sauce, and decorate with fresh berries and mint leaves.
Notes
Use a completely clean, dry bowl when whisking egg whites to ensure stiff peaks form properly.
Use baking parchment, not greaseproof paper, to prevent sticking.
Cool the meringue slowly in the oven to avoid cracks.
Store the baked meringue in an airtight container at room temperature for up to a week.
Assemble just before serving for the best texture.
For a tropical twist, top with kiwi, mango, and passionfruit instead of berries.
