This berry pavlova features a crisp, chewy meringue shell with a soft marshmallow center, finished with vanilla whipped cream, a blueberry-hibiscus compote, and fresh berries.
Key Ingredients & Notes
- Fresh egg whites: The meringue’s structure comes from whipped egg whites and sugar. Beat to glossy, stiff peaks before shaping and baking.
- Granulated or superfine sugar: Sugar sweetens and stabilizes the meringue. For a smoother shell, use castor (superfine) sugar or pulse regular granulated sugar in a food processor to reduce crystal size.
- Acid: A small amount of white vinegar or lemon juice helps the whites hold air and prevents collapse during baking. You can also use 1/2 teaspoon cream of tartar instead.
- Cornstarch: Adds stability and helps keep the center marshmallowy while the sides remain tall and crisp.
- Vanilla extract: Enhances flavor in both the meringue and the whipped cream.
Pavlova Toppings
- Fresh blueberries: Blueberries pair beautifully with hibiscus, but you can substitute strawberries, raspberries, or blackberries if preferred.
- Dried hibiscus flowers: Optional for the compote, dried hibiscus (flor de Jamaica) adds color and a cranberry-like tartness that complements the lemon and berries.
- Whipped cream: Homemade whipped cream—heavy cream, a bit of sugar, and vanilla—makes the best topping.
- Lemon curd: An alternative to the hibiscus compote; a spoonful of lemon curd over the whipped cream with fresh berries is delightful.
Jenn’s Tips
- Use fresh, room-temperature egg whites and keep any yolk out of the bowl.
- Add sugar slowly, a spoonful at a time, while whipping for best texture and stability.
- Shape the pavlova on parchment or a silicone mat into an 8–9 inch circle for a tall edge and a sunken center.
- Use an offset spatula to lift and swipe from the base to the top to create petal-like ridges and tall edges with a shallow center.
- For extra texture, angle a smaller offset spatula at the base and make vertical stripes around the sides to form wisps at the top.
- Don’t keep opening the oven door while it bakes—trust the process and be patient.
- Allow the meringue to cool slowly in the oven after turning it off to reduce cracking.
Whip Egg Whites to Stiff Peaks
- Begin by beating the whites until foamy, then they will form soft, billowy peaks.
- When thick tips hold their shape without flopping, you’ve reached stiff peaks. A quick test: invert the bowl—if the meringue stays in place, it’s ready.
Storage & Leftovers
Pavlova is best served the same day it’s assembled to keep the meringue crisp. Store leftovers in the refrigerator for up to two days; note the shell will slowly soften as it sits.
★★★★★ Please leave a star rating and a review if you try this recipe — thank you!
5 from 1 vote
Berry Pavlova Recipe
By Jenn Davis
Prep: 20 mins
Cook: 1 hr 30 mins
Total: 1 hr 50 mins
Yield: 8 people
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A crisp, chewy meringue with a marshmallow center topped with vanilla whipped cream, hibiscus-blueberry compote, and fresh berries.
Ingredients
Meringue
- 4 large egg whites, room temperature
- 1 1/4 cup superfine (castor) sugar or granulated sugar (pulse granulated sugar to reduce crystal size)
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 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 (optional)
- 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 for garnish
Instructions
Meringue
- Preheat oven to 300°F (150°C).
- Line a large baking tray with parchment and trace a 6-inch circle on the paper.
- Stir together the sugar and cornstarch. If using granulated sugar, pulse in a food processor to reduce crystals.
- Separate the egg whites carefully into a clean bowl.
- Place the whites in a stand mixer and whisk on medium 3–5 minutes until soft peaks form.
- With the mixer running, add sugar slowly, spoonful by spoonful, and incorporate the vanilla.
- Continue to beat on medium-high, adding vinegar or lemon juice, until glossy and stiff peaks form.
- The stiff-peak test: invert the bowl—if the meringue stays, it’s ready.
- Transfer the meringue to the prepared tray, forming a mound inside the traced circle and pressing the center down slightly so the edges are taller.
- Use an offset spatula to swipe upwards to create petal shapes and vertical lines around the sides.
- Place on the middle to lower oven rack. Lower the oven to 250°F (120°C) and bake for 1 hour 15 minutes.
- Turn off the oven and leave the meringue inside to cool slowly for at least one hour to prevent cracking.
- While the meringue cools, prepare the compote and whipped cream and chill until assembly.
Blueberry Hibiscus Compote
- Pulse the sugar and dried hibiscus in a food processor until powdery.
- In a saucepan over medium-high, cook the powder with the blueberries until the berries soften, about 5–6 minutes.
- Remove the softened berries with a slotted spoon to a bowl, continue to reduce the cooking liquid 2–3 more minutes, stir in lemon juice, then pour the syrup over the berries.
- Allow the compote to cool and thicken before using.
Vanilla Whipped Cream
- Beat the heavy cream with vanilla and powdered sugar on medium-high until thick, about 3–4 minutes.
Assemble Berry Pavlova
- Gently transfer the cooled meringue to a serving plate.
- Spread the whipped vanilla cream into the center; if you like, crack the top slightly to expose the marshmallow center.
- Spoon the hibiscus-blueberry compote over the cream.
- Top with fresh berries and a few dried hibiscus petals if desired. Slice and serve.
Tried this recipe?
Share your results and tag @twocupsflour or use #twocupsflour.
Share your results and tag @twocupsflour or use #twocupsflour.