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Berry Pavlovas

Berry Pavlovas – A gorgeous and elegant individual dessert made with baked meringue and topped with fresh berries and whipped cream.

Berry Pavlovas

Berry Pavlovas

I have been wanting to learn how to make a pavlova for years because I think they are one of the most beautiful desserts but everytime I started looking into making them, I felt intimidated and a little overwhelmed because meringues are tough to work with.  When I finally decided to bite the bullet and make them, I was shocked by how easy they ended up being to make! The biggest thing to keep in mind is that you need to have stiff peaks in your meringue, that will ensure that the pavlovas can be piped into a beautiful shape and not fall apart.

I served my mini pavlovas with homemade whipped cream and fresh berries but you can really use any fresh fruit! Trust me, making homemade whipped cream for these is totally worth it, it adds such a nice contrast to the pavlova.


Common Questions About Making a Berry Pavlova

What is a pavlova?

A pavlova is a baked meringue dessert with a crisp crust and a light and fluffy inside that is typically topped with fresh fruit and whipped cream.

What can I top my pavlova with?

Typically, a pavlova is topped with homemade whipped cream and fresh fruit.  Some of my favorite fruits to use are –

  • Strawberries
  • Blueberries
  • Peaches (my peaches and cream pavlovas are coming soon!)
  • Raspberries
  • Blackberries
  • Blood orange

Additionally, depending on what else you are topping your pavlova with, you can use some of the following spreads –

Berry Pavlova

How do I store a pavlova?

Store any leftover/unfilled pavlovas in an airtight container at room temperature for up to two days.  Once the pavlovas are filled, I don’t recommend storing them (they’ll become soggy as the whipped cream soaks in).

Can I make a big pavlova?

Yes! Instead of piping the individual pavlovas, pipe one 8-9″ circle on the lined sheet pan and bake at 200 degrees F for about 90 minutes.  Let the pavlova cool in the oven.

What is the difference between a meringue and pavlova?

They are very similar egg white based desserts but a meringue is cooked until it is crisp inside and out while a pavlova is meant to have a soft interior.  That being said, pavlovas are meringue-based desserts.

Pavlova Recipe

Ingredient Notes


  • The egg whites will whip into a light and fluffy meringue – make sure to use large sized eggs.  They don’t need to be at room temperature – straight from the fridge is fine.
  • Granulated sugar sweetens the pavlovas and helps the egg whites hold their shape.
  • Vanilla gives the pavlovas a subtle sweetness.


  • Strawberries and blueberries are perfect for a patriotic dessert for 4th of July but feel free to use whatever berries you’d like.
  • The sugar helps the berries soften and creates a delicious syrup.
  • The lemon helps add a bit of freshness and citrus – it also helps in the maceration process.
  • The whipped cream adds a creaminess that pairs well with the crisp pavlova.

Mini Pavlova

Looking for more dessert recipes? Check these out!

Individual Pavlova

Yield: 6 Servings

Berry Pavlovas

Berry Pavlovas

Berry Pavlovas - A gorgeous and elegant individual dessert made with baked meringue and topped with fresh berries and whipped cream.

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 15 minutes



  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract


  • 1/2 cup strawberries (chopped)
  • 1/2 cup blueberries
  • 1 tablespoon granulated sugar
  • 1 teaspoon fresh lemon juice (optional)
  • 1 cup whipped cream



  1. Preheat your oven to 250 degrees F and line a large baking sheet with parchment paper or a sil-pat mat.
  2. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
  3. Beat on medium speed until the egg whites become foamy - about 15 seconds.
  4. With the mixer on medium-low speed, slowly add the sugar (about 1 tablespoon at a time). Adding all of the sugar should take about 2 minutes.
  5. Once all of the sugar has been added, turn the mixer to high speed and beat until the egg whites form a stiff peak.
  6. Add the vanilla and mix to combine - scrape down the sides of the bowl as needed.
  7. Pipe or spoon the mixture onto the baking sheet. I piped 3" pavlovas.
  8. Bake for 1 hour, then turn the oven off (but leave the pavlovas inside) and allow it to cool for one hour.


  1. In a small bowl, combine strawberries, blueberries, sugar, and lemon juice. Set them aside to macerate for 10 minutes.
  2. To serve, fill each pavlova with whipped cream and top with macerated berries. Enjoy immediately.

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Berry Pavlovas

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