This pavlova recipe with red fruit gives you everything you want in a dessert: a crispy meringue shell, a soft marshmallowy center, clouds of whipped cream and a heap of fresh berries with mint on top. It looks elegant, yet the steps are simple and clear.
At a glance
- ⏲️ Prep time: 20 minutes
- 🔥 Bake time: 1 hour 30 minutes
- 🕒 Cooling time: 4-10 hours in the oven
- 🍽️ Yield: about 4 servings
- 🥄 Calories: around 590 kcal per serving (estimate)
- ⭐ Difficulty: medium
- 🥘 Key ingredients: egg whites, caster sugar, cornflour, white vinegar, whipped cream, strawberries, raspberries, blueberries, mint
- Allergens contains: egg (egg whites), milk (whipped cream). Does not contain: nuts, peanuts, fish (with standard cream and fruit).
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Pavlova with Strawberries, Raspberries, Blueberries and Mint
Pavlova is one of those desserts that makes the whole table go quiet for a second. You walk in with a big white cloud on a plate, covered in whipped cream and a tumble of strawberries, raspberries and blueberries. Someone always says "wow," someone else reaches for their phone. I'm always enjoying myself decorating and bringing this to my table.
The method looks long, but most of the time is oven time and cooling. You whip egg whites and sugar until they're glossy and thick, bake low and slow, then leave the pavlova to cool in the oven while you can enjoy some time for yourself. Just before serving, you add cream and fruit, scatter some mint leaves and that's it. It's just perfect!
Why This Works
- Great make-ahead base: You can bake the pavlova hours (or a day) in advance and only top it right before serving.
- Perfect meringue texture: The low-and-slow bake plus long cooling give you a crisp outside and soft center, not just a dry meringue.
- Precise egg white method: You measure the egg whites, add sugar slowly and beat for a set time, so the result is stable and glossy every time.
- Cornstarch and vinegar: A little cornstarch and vinegar help keep the center soft and marshmallowy instead of hard.
- Simple berry topping: Whipped cream plus strawberries, raspberries and blueberries is classic, fresh and easy to find.
When to Serve This Pavlova
This pavlova with red fruit is perfect for:
- Easter or Mother's Day: a light, colorful dessert after a family meal.
- Dinner Parties: bake the base ahead and only add cream and fruit at the last moment.
- Summer evenings: when you want a fresh, fruity dessert that still feels special.
- Birthdays and celebrations: decorate with extra berries and a few candles.
What You'll Need
Exact amounts are in the recipe card.
- Egg whites: Measured to ⅔ cup (about 5-6 large eggs) for the right balance of sugar and structure.
- Sugar: Sugar that dissolves well into the egg whites for a smooth meringue.
- Cornstarch: Keeps the center soft and slightly chewy.
- White vinegar: Stabilizes the egg whites and helps them hold their shape.
- Whipped cream: Heavy cream, whipped to soft peaks, for a light, creamy topping.
- Strawberries: Fresh and sweet; halve or slice them before adding.
- Raspberries: Soft, tangy berries that add color and flavor.
- Blueberries: For extra color and a little juicy pop.
- Fresh mint leaves: A few leaves on top make everything look and taste extra fresh.
How to Prepare?
You'll find the full, step-by-step recipe card below.
- Step 1: Beat egg whites with sugar.
- Step 2: Until the egg whites are thick, glossy and stiff. Mix in cornflour and vinegar.
- Step 3: Spread the meringue in a circle on a lined tray and bake low and slow until dry to the touch. Turn the oven off and let the pavlova cool completely in the oven, then store airtight until serving.
- Step 4: Whip the cream, spoon it on top and finish with strawberries, raspberries, blueberries and fresh mint.
Top Tips
- Weigh or measure the egg whites: Using ⅔ cup keeps the balance with the sugar and gives consistent results.
- Add sugar slowly: One spoon at a time helps it dissolve so the meringue stays smooth, not grainy.
- Check the meringue by touch: Rub a little between your fingers; if you still feel grains, beat a bit longer.
- Shape a shallow nest: Make a slight dip in the center of the meringue so the cream and fruit sit nicely.
- Don't open the oven door: While baking and during the first part of cooling, keep the door closed to avoid cracks.
- Cool completely in the oven: The slow cool keeps the pavlova from collapsing or sweating.
- Top at the last minute: Add cream and fruit just before serving so the pavlova stays crisp.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Crispy pavlova with a soft centre, topped with whipped cream, strawberries, raspberries, blueberries and mint. A simple showstopper dessert with red fruit.
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
Meringue
- ⅔ cup egg whites, from 5-6 large eggs, room temperature
- 1 ¼ cup sugar
- 2½ teaspoon cornstarch
- 1 teaspoon white vinegar
Raspberry sauce
- 1 cup raspberries
- ¼ cup sugar
garnish
- 1 cup heavy cream
- 2 tablespoons confectioners sugar
- 1 cup strawberries, washed, hulled and quartered
- 1 cup raspberries
- ¼ cup blueberries
- 3 twigs fresh mint leaves
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Meringue
- Preheat the oven to 325 °F.
- Take a clean bowl and whisk hooks (make sure to wash them thoroughly before using them, otherwise the egg whites won't stiffen). Beat the egg whites in a stand mixer or with an electric mixer on high speed for 1 minute.⅔ cup egg whites
- While beating, add the caster sugar one dessert spoon at a time.1 ¼ cup sugar
- Continue to beat on high speed for 8 minutes, until the meringue is fluffy and glossy and no sugar grains remain when you rub a little between your fingers.
- Add the white vinegar and cornstarch and beat for another 30 seconds.2½ teaspoon cornstarch, 1 teaspoon white vinegar
- Dab a little meringue on the corners of 2 baking trays and cover them with baking paper.
- Spread the meringue in a circle in the middle of one of the trays.
- Place the trays in the oven and immediately reduce the temperature to 225 °F
- Bake for about 1 hour and 30 minutes, or until the pavlova feels dry to the touch. If it still feels sticky, bake a little longer.
- Turn the oven off and let the pavlova cool completely in the oven for at least 4 hours or up to 10 hours.
- Once fully cooled, store the meringue in an airtight container in a cool, dry place until needed.
Raspberry sauce
- Place the raspberries and sugar in a saucepan and heat for 3 minutes. The sugar is dissolved by then and the raspberries become juicy.1 cup raspberries, ¼ cup sugar
- Rub the raspberries with the back of your spoon through a sieve. This keeps the seeds behind in the sieve and you have a smooth sauce.
- Allow to cool to room temperature.
Garnish
- Shortly before serving, whip the cream with sugar until stiff peaks form.1 cup heavy cream, 2 tablespoons confectioners sugar
- Pile whipped cream on top of the pavlova. Pour some sauce on top.
- Decorate with strawberries, raspberries, blueberries and mint leaves. Serve immediately.1 cup strawberries, 1 cup raspberries, ¼ cup blueberries, 3 twigs fresh mint leaves
Notes
1. My pavlova feels sticky after baking, what now?
Bake a bit longer at low temperature until the outside feels dry. Exact times can vary per oven.
2. Can I make the pavlova a day ahead?
Yes. Bake and cool completely, then store in an airtight container in a cool, dry place. Top with cream and fruit just before serving.
3. Can I use other fruit?
Sure. Any soft berries work well. Just avoid very wet fruit that might soak the meringue too quickly.
4. Variation
- Mini pavlovas: Make several smaller circles instead of one large one; the bake time will be shorter, so keep an eye on them.
- Meringue base: Store fully cooled meringues in an airtight container in a cool, dry place for 1-2 days.
- Whipped cream and fruit: Keep in the fridge and add to the pavlova right before serving.
- Assembled pavlova: Best eaten immediately. After a few hours the meringue will soften from the cream and fruit.
Nutrition
Calories: 590kcalCarbohydrates: 95gProtein: 7gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 68mgSodium: 87mgFiber: 5gSugar: 87gVitamin A: 949IUVitamin C: 39mgIron: 1mg
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