Best Pavlova Recipe with Cream and Berries
This Pavlova Recipe features a crisp marshmallow meringue shell topped with silky homemade pastry cream and a pile of fresh berries. An easier than it looks showstopper dessert.
Servings 8 servings
Calories 262kcal
Ingredients
For the pavlova
- 4 large egg whites
- pinch salt
- 1 & 1/4 cups powdered sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the pastry cream
- 2 cups whole milk
- 1/4 + 1/3 cup granulated sugar divided
- 2 large egg yolks
- 1 large whole egg
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Additional Toppings
- 3 ounces fresh blueberries
- 3 ounces fresh raspberries
- 1 & 1/2 cups fresh strawberries diced
- whipped cream optional
Instructions
For the pavlova
- Preheat the oven to 350°F. Using a pencil, trace a 9-inch circle on a sheet of parchment paper, and turn the paper upside down so the pencil marking is still visible but on the underside of the paper—place on a large baking sheet, and set aside.
- Add the egg whites and salt into the bowl of a stand mixer with the whisk attachment (or with a hand mixer in a large bowl). Starting at low speed, gradually increase the speed until glossy soft peaks form.4 large egg whites, pinch salt
- Add the powdered sugar one tablespoon at a time, scraping the sides as needed.1 & 1/4 cups powdered sugar
- Once all of the powdered sugar is added, whip the egg whites on medium-high speed until glossy stiff peaks form.
- Add the cornstarch, vinegar, and vanilla, and fold in until combined.2 teaspoons cornstarch, 1 teaspoon white vinegar, 1 teaspoon vanilla extract
- Turn out the meringue mixture onto the parchment-lined sheet tray. Staying within the lines of the pencil markings, flatten out the meringue and smooth the sides, and add a slight indention in the center with the back of a spoon so that the toppings will stay for the presentation later on.
- Place into the oven on the middle rack, and immediately reduce the heat to 300°F. Bake for 1 hour and 15 minutes.
- Without opening the oven door, turn off the oven and let the meringue shell cool completely. This can take 6+ hours. I suggest making this the day before.
For the pastry cream
- Add the milk and 1/4 cup of sugar to a medium sauce pot, and whisk to combine.2 cups whole milk, 1/4 + 1/3 cup granulated sugar
- Bring to a boil over medium heat, stirring often. While heating, in a large bowl, add the egg yolks, whole egg, cornstarch, and remaining 1/3 cup granulated sugar. Whisk until smooth.2 large egg yolks, 1 large whole egg, 1/4 cup cornstarch
- Once the milk comes to a boil, very slowly drizzle the hot milk into the egg mixture while whisking constantly.
- Add all of the milk to the egg mixture, then transfer everything back into the sauce pot. Over medium heat, bring it back up to a boil, stirring constantly.
- Once the mixture reaches a boil, remove from the heat and stir in the butter until melted. Then, stir in the vanilla.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Pour into a medium bowl and immediately cover with plastic wrap so the plastic touches the top of the pastry cream, so a skin does not form on top. Place in the fridge until cold.
Pavlova assembly
- Place cooled pavlova on a cake stand or whatever you are using to serve. Top the pavlova shell with the pastry cream and berries or fresh fruit of your choice along with fresh mint if desired. You can top with whipped cream, or serve it on the side, this is optional.3 ounces fresh blueberries, 3 ounces fresh raspberries, 1 & 1/2 cups fresh strawberries, whipped cream
Video
Notes
- The base of this recipe can be made ahead of time, as well as the pastry cream, see my tips above.
- Known for cracking, this can be a finicky dessert, the tips above will tell you how to prevent cracking in this recipe.
- You can top this with anything you’d like. Berries are one of our favorites and you can top it with any kind.
- I do not recommend refrigerating this recipe, if you are not going to eat all in one day I say top slice the pavlova into portions and then top with the pastry cream and berries on each slice and serve.
- You can make your own whipped heavy cream or top it with store-bought whipped cream.
Nutrition
Calories: 262kcal | Carbohydrates: 46g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 63mg | Potassium: 200mg | Fiber: 2g | Sugar: 39g | Vitamin A: 294IU | Vitamin C: 20mg | Calcium: 94mg | Iron: 0.5mg