Berry Pavlova Recipe

This berry pavlova recipe has a crispy chewy outer meringue shell with a soft marshmallow center, topped with vanilla whipped cream, berry hibiscus compote, and fresh blueberries.

Key Ingredients & Test Notes

• Fresh Egg Whites: The structure of the meringue is made with egg whites and granulates sugar, whipped to a glossy stiff peak perfection, shaped with a spatula and baked.
• Granulated Sugar or Super Fine Sugar: Sugar is used to not only sweeten the meringue but also to stabilize the egg whites to help them keep their shape in the hot oven and when cooling. For a smoother pavlova shell, I prefer to use castor sugar or just pulse my granulated sugar in a food processor a few times to reduce the size of the crystals.
• Acid: I’m using white vinegar as an acid to help the egg whites hold air to prevent collapsing when baked. You won’t be able to taste the vinegar, it simply has a structural job here and not for flavor. You can also use lemon juice instead of the vinegar or swap it for 1/2 teaspoon of cream of tartar.
• Cornstarch – The addition of cornstarch helps maintain the structure of the tall meringue sides and improves the fluffiness of the marshmallow center.
• Vanilla Extract: Vanilla enhances the flavor of the meringue and the whipped cream.

Berry Pavlova Recipe Toppings

• Fresh Blueberries: I love the mixture of hibiscus with blueberries, but if your not a fan top your pavlova with slices strawberries, blackberries, or raspberries.
• Dried Hibiscus Flowers: Completely optional to add the hibsicus blueberry compote, but I think it gives a lovely color and flavor to the pavlova. The petals come from a tropical hibiscus flower, known as “flor de Jamaica”. They can be found in most spice stores, specialty stores, or online. When cooked the dried hibiscus gives off a cranberry flavor and goes well with the lemon juice and the blueberries.
• Whipped Cream: Make homemade whipped cream using heavy whipping cream, a little sugar, and a scraped vanilla bean.
• Lemon Curd: Another great topping in place of the hibiscus berry compote is Homemade Lemon Curd. Spread a dollop on top of the whipped cream then top with fresh berries.

Helpful Tips

• Make sure your egg whites are fresh, room temperature, and don’t have any hint of yolk!
• Slowly add your sugar a spoonful at a time, don’t just dump it all in at once.
• Spread the pavlova mixture onto a parchment paper or silicone baking mat lined baking pan. Shape it into an 8-9 inch circle.
• Then take an offset metal spatula and gently swipe upwards from the bottom to the top to create a petal shape, working your way around the meringue mound. We want the edges of the meringue to be nice and tall with a dip in the center.
• For added effect, take a smaller offset spatula placing the tip at the base with the handle angled upward and add smaller striped from bottom to top around the meringue. This will create vertical lines around the sides and whisps at the top.
• DO NOT open the oven door every 5 min. for a peek. Trust that its baking and be patient.
• Let you meringue cool in the oven, by turning the oven off.

Egg White Stiff Peaks

• When egg whites are first beaten, they will look foamy, then form small mounds.
• Once the egg whites start to show thick tips in the mixture, remove the whisk and if they hold their shape without flopping over, you’ve reached the stiff peak stage. Test by inverting your mixer bowl over your head, if you stay dry, then you have stiff peaks.

Tips for the Blueberry Hibiscus Compote

• Place the sugar and dried hibiscus leaves in a food processor and pulse until blended into a powder.
• Use fresh or frozen blueberries.
• Let compote cool before spooning it across the top of the pavlova.

Storage & Leftovers

Pavlova is best enjoyed the same day, right after you add the toppings. Leftovers can be kept in the fridge for a couple of days.

★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!

5 from 1 vote

Berry Pavlova Recipe

By Jenn Davis

Prep: 20 minutes mins

Cook: 1 hour hr 30 minutes mins

Total: 1 hour hr 50 minutes mins

Servings: 8 people

SaveSaved Pin Print

Berry pavlova has a crispy chewy outer meringue shell with a soft marshmallow center, topped with vanilla whipped cream, berry hibiscus compote, and fresh blueberries.

Click Here for Help with Ingredients in this Recipe

Ingredients

Meringue

• ▢ 4 large egg whites, room temperature
• ▢ 1 1/4 cup superfine castor sugar or granulated sugar , *pulse granulated sugar in food processor to reduce size of crystals
• ▢ 1 teaspoon pure vanilla xxtract
• ▢ 1 teaspoon white vinegar or lemon juice
• ▢ 1 tablespoon cornstarch

Blueberry Hibiscus Compote

• ▢ 2 cups fresh blueberries
• ▢ 1/4 cup granulated sugar
• ▢ 1/2 cup dried hibiscus flower petals
• ▢ 3 tablespoons fresh lemon juice

Vanilla Whipped Cream

• ▢ 1 cup heavy whipping cream, 30-35% fat
• ▢ 1 tablespoon pure vanilla extract or seeds from a vanilla bean
• ▢ 1 tablespoon powdered sugar

Fruit Topping

• ▢ 1 cup fresh berries

Cook ModePrevent your screen from going dark

Instructions 

Meringue

• Preheat oven to 300 F (150C).
• Line a large baking tray with parchment paper. Trace a 6-inch circle with a pencil onto the paper. (use a cake an 6” cake pan)
• In a medium bowl stir together the sugar and cornstarch. (make sure to pulse granulated sugar in food processor for smaller crystals)
• Separate your egg whites carefully, one at a time. (Make sure you don't have any of the yolks sneak over,)
• Pour the egg whites into the bowl of a stand mixer.
• Using the whisk attachment beat on medium for 3-5 minutes, until you reach soft peaks, where the egg whites are thicker and foamy.
• Keep the mixer on and slowly add in the sugar a spoonful at a time, while incorporating the vanilla.
• Once all the sugar is added, continue to beat on medium high, adding in the lemon juice until glossy, smooth stiff peaks have formed.
• Test by turning your bowl upside down. If the meringue starts to move, beat longer. If you have stiff peaks, it should stay firm in the bowl.
• Remove the bowl from mixer. Transfer the whipped meringue gently with a silicone spatula onto the prepared baking tray creating a mound on the 6-inch circle.
• Take an offset metal spatula and gently swipe upwards from the bottom to the top to create vertical lines in a flower petal shape. Press gently down in the center, so the sides are taller.
• Place tray in the oven on the middle to lowest rack.
• Bake at 300F (150C) for 30 min.
• Lower oven temperature to 275F (130C) and bake an additional 40 min.
• Turn off the oven. Do not open the door. Leave meringue in the oven to cool slowly for at least one hour to prevent cracking.
• While the meringue is cooling make you blueberry compote and vanilla whipped cream. Place in the fridge until ready to assemble pavlova.

Blueberry Hibiscus Compote

• Place sugar and hibiscus flower leaves into a food processor and pulse into a powder.
• Place the powder and blueberries into a medium sized saucepan on medium high heat. Cook until the blueberries are wrinkled and soft. About 5-6 minutes.
• Carefully remove the berries with a slotted spoon and transfer them to a small bowl.
• Continue to cook the liquid an additional 2-3 minutes longer, stir in the lemon juice, then pour it over berries.
• The hibiscus berry compote will thicken as it cools.

Vanilla Whipped Cream

• In the bowl of stand mixer or large bowl with electric hand mixer beat the heavy cream, vanilla, and powdered sugar on medium-high until thick. (about 3-4 minutes)

Assemble Berry Pavlova

• Gently place the baked meringue onto a serving dish.
• Spoon the whipped vanilla cream across the top, filling in the center. You can take a spoon and crack the center if you prefer.
• Spoon the hibiscus blueberry compote onto cream.
• Top with fresh blueberries and dried hibiscus petals. Slice and enjoy!

Tried this recipe?Mention @twocupsflour or tag #twocupsflour!