Pavlova with cream and berries
A crisp-shelled meringue with a soft, marshmallowy centre, piled high with whipped cream and fresh berries.
- Prep
- 25 mins
- Cook
- 1 hr 15 mins
- Total
- 1 hr 40 mins
- Serves
- 8
- Difficulty
- Medium
- Cost
- Moderate
Recipe: Pavlova with cream and berries
Pavlova with cream and berries
Ingredients
For the meringue
- 4 large egg whites, at room temperature
- 225g caster sugar
- 1 tsp cornflour, check it's labelled gluten-free if needed
- 1 tsp white wine vinegar
- ½ tsp vanilla extract, check the label if you need it gluten-free
For the topping
- 300ml double cream
- 400g mixed berries, such as strawberries, raspberries and blueberries
- 2 passion fruit, pulp only, optional
Kitchen kit
- Stand mixer or electric hand whisk Search Amazon for stand mixer
- Large baking tray Search Amazon for large baking tray
- Baking parchment Search Amazon for baking parchment paper
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Method
-
Step 1: Prepare
Heat the oven to 140°C / 120°C fan / gas 1. Draw a 22cm circle on a sheet of baking parchment, flip it over and put it on a baking tray.
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Step 2: Whisk the whites
In a spotlessly clean, grease-free bowl, whisk the egg whites to stiff peaks.
-
Step 3: Add the sugar
Add the sugar a spoonful at a time, whisking well after each addition, until the meringue is thick, glossy and stands in stiff peaks. Rub a little between your fingers – it should feel smooth, not gritty. Whisk in the cornflour, vinegar and vanilla.
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Step 4: Shape
Spoon the meringue inside the circle, making the edges slightly higher than the centre to create a shallow nest.
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Step 5: Bake and cool
Bake for 1 hour–1 hour 15 minutes until crisp on the outside and lifting easily from the paper. Turn the oven off and leave the pavlova inside, door closed, until completely cool (ideally a few hours or overnight) – this helps prevent cracking.
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Step 6: Top and serve
Just before serving, whip the cream to soft peaks, spoon onto the meringue and pile on the berries and passion fruit.
Tips
- Any trace of yolk or grease stops whites whipping – wipe the bowl with a little lemon juice first.
- Cracks are normal and are hidden by the cream.
- Use the leftover yolks to make homemade custard.
Storing & reheating
The un-topped meringue keeps in an airtight container at room temperature for up to 3 days. Once topped, eat within a few hours; refrigerate leftovers and eat within 1 day.
Freezing
Not suitable.
Variations
- Chocolate: fold 2 tbsp sifted cocoa powder into the finished meringue and top with cherries.
- Winter: top with poached pears and pomegranate seeds.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/pavlova/ · Checked 17 October 2026
Questions people ask
Why did my meringue weep sugary syrup?
The sugar wasn't fully dissolved. Add it slowly and keep whisking until the mixture feels smooth.
Can I make it ahead?
Yes – bake the meringue up to 3 days ahead and store airtight. Add cream and fruit just before serving.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
