Mothers Day Pavlova Mixed Berries (Printable Version)

Crisp meringue nest topped with whipped cream and an array of fresh mixed berries.

# Ingredient List:

→ Meringue Base

01 - 4 large egg whites, room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon pure vanilla extract
06 - Pinch of salt

→ Topping

07 - 1 cup heavy whipping cream, chilled
08 - 2 tablespoons powdered sugar
09 - 1 teaspoon pure vanilla extract

→ Mixed Berries

10 - 1 cup strawberries, hulled and halved
11 - 1 cup raspberries
12 - 1 cup blueberries
13 - 1/2 cup blackberries
14 - 1 tablespoon fresh mint leaves, optional
15 - 1 tablespoon powdered sugar for dusting, optional

# Directions:

01 - Preheat oven to 250°F. Line a baking sheet with parchment paper and trace a 9-inch circle as a guide.
02 - In a clean, dry mixing bowl, beat egg whites with a pinch of salt until soft peaks form.
03 - Gradually add superfine sugar, 1 tablespoon at a time, beating continuously until the mixture is glossy and stiff peaks form, approximately 5 to 6 minutes.
04 - Gently fold in cornstarch, vinegar, and vanilla extract until fully incorporated.
05 - Spoon meringue onto prepared parchment, shaping into a circle with slightly raised edges to form a nest structure.
06 - Bake for 1 hour 15 minutes. Turn off oven and allow pavlova to cool completely inside with door slightly ajar.
07 - While pavlova cools, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Once meringue is cool, transfer to serving platter. Top with whipped cream, then arrange mixed berries and mint leaves on surface.
09 - Dust with powdered sugar just before serving, if desired.

# Expert Tips:

01 -
  • It looks absolutely show-stopping but tastes even better than it appears.
  • You can make it hours ahead, which means less stress and more time celebrating the person you're honoring.
  • The contrast between that crispy shell and pillowy center is genuinely addictive—your guests will ask for the recipe.
02 -
  • Humidity is your enemy with pavlova—make this on a dry day because moisture in the air will make the meringue weep and turn sticky instead of staying crispy.
  • Never whip your cream more than a few minutes ahead; it will separate and look curdled, so do this while people are gathering if you can.
03 -
  • Room temperature egg whites whip to nearly double the volume of cold ones, so take them out of the fridge 30 minutes before starting.
  • Trace your circle on the parchment before beating—once you have meringue, your hands are too covered to mark anything.
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