I love how this pavlova delivers a perfect contrast of crisp exterior and marshmallow-like center, all topped with silky cream and vibrant berries. I appreciate that the components are simple, yet the final result looks extravagant. I also enjoy that it can be made ahead in stages, making entertaining feel effortless.
Berry Coulis 500g frozen berries 80g white sugar ¼ of a lemon
(Note: All ingredient amounts are listed in the recipe card below.)
Directions
Preheat oven to 120ºC fan bake and line a tray with baking paper. I whisk the egg whites until stiff, then add the caster sugar one tablespoon at a time, beating until very stiff.
I fold in the cornflour, vinegar, and vanilla essence.
I spread the mixture into a large rectangle on the tray and bake for 1 hour. I turn off the oven and leave the pavlova inside to cool completely.
For the berry coulis, I add the frozen berries, sugar, and a squeeze of lemon to a saucepan and simmer on low heat for 20 minutes. I taste and adjust the sweetness if needed, then cool it in the fridge.
I whip the cream with vanilla and icing sugar.
To assemble, I top the fully cooled pavlova with whipped cream, drizzle over the berry coulis, and finish with chopped fresh strawberries. I often use a chopping board or oven tray to serve because it’s huge.
Servings and Timing
This recipe serves 16. Prep Time: 30 minutes Cook Time: 1 hour Additional Time: 30 minutes Total Time: 2 hours
Variations
I like adding raspberries, blueberries, or boysenberries on top for extra colour.
I sometimes fold lemon zest into the cream for brightness.
I enjoy swapping vanilla for almond essence in the cream for a subtle twist.
I occasionally make a mixed-fruit pavlova by adding kiwi, mango, or passionfruit.
Storage/Reheating
I assemble the pavlova just before serving because the cream softens the meringue. Leftovers keep in the fridge for up to a day, though the crisp edges will soften. I store the pavlova base separately (uncovered in a cool, dry place) if assembling later, and I keep the cream and coulis in the fridge until needed.
FAQs
Why did my pavlova crack?
I find cracks common, especially with large pavlovas. Cooling it slowly in the oven helps minimise them.
How do I stop the pavlova from weeping?
I make sure the sugar is fully dissolved in the egg whites and avoid humid conditions if possible.
Can I make the pavlova base the day before?
Yes, I often make it a day ahead and leave it in the oven or store it in an airtight container.
Can I use fresh berries for the coulis?
I can, but frozen berries work just as well and break down quickly.
How do I prevent over-whipping the cream?
I stop as soon as soft peaks form. If I go too far, I fold in a little unwhipped cream to fix it.
Can I shape the pavlova differently?
I can make it round, square, or even two layers if I want extra height.
Can I reduce the sugar?
I don’t recommend reducing it in the meringue, as sugar stabilises the structure.
Why is my pavlova chewy?
Chewiness usually means it was cooked at too high a temperature or stored somewhere too humid.
Can I freeze the pavlova?
I freeze the undecorated base if needed, but I never freeze it once topped.
Can I substitute vanilla essence with extract?
Yes, I use either, but extract offers a stronger flavour.
Conclusion
I love how this Super Sized Berry Pavlova turns simple ingredients into a spectacular dessert that feeds a crowd. Its crisp shell, marshmallow center, cool cream, and tangy berry topping make it a showstopper I return to for holidays, birthdays, and any moment that calls for something unforgettable.
A towering, cloud-like pavlova with a crisp shell and marshmallow center, generously topped with soft vanilla cream, tangy berry coulis, and fresh strawberries—an impressive showstopper perfect for celebrations.
Author:Amy
Prep Time:30 minutes
Cook Time:1 hour
Total Time:2 hours
Yield:16 servings
Category:Dessert
Method:Baked
Cuisine:Australian / New Zealand
Diet:Gluten Free
Ingredients
Pavlova:
8 egg whites
2 cups caster sugar (400g)
2 tsp cornflour
2 tsp white vinegar
1 tsp vanilla essence
Cream Topping:
750 ml cream
3 Tbsp icing sugar
1 tsp vanilla essence
1 × 250g punnet strawberries, chopped
Berry Coulis:
500g frozen berries
80g white sugar
1/4 lemon (juice)
Instructions
Preheat oven to 120°C fan bake and line a baking tray with paper.
Whisk egg whites until stiff, then add caster sugar gradually (1 Tbsp at a time), beating until very stiff and glossy.
Fold in cornflour, vinegar, and vanilla essence.
Spread into a large rectangle on the tray. Bake for 1 hour, then turn off the oven and allow the pavlova to cool completely inside.
For the coulis, simmer frozen berries, sugar, and lemon juice over low heat for 20 minutes. Adjust sweetness and refrigerate to cool.
Whip cream with icing sugar and vanilla until soft peaks form.
Assemble by topping the cooled pavlova with whipped cream, drizzling berry coulis, and scattering chopped strawberries.
Serve on a large board or tray due to its size.
Notes
Add mixed berries such as raspberries, blueberries, or boysenberries for more color.
Fold lemon zest into the cream for brightness.
Swap vanilla for almond essence for a flavor twist.
Create a mixed-fruit version with kiwi, mango, or passionfruit.
Assemble just before serving to maintain crisp texture.
