This classic pavlova–a cloud of sweet, crisp, chewy meringue made with egg whites and sugar–is topped with blueberries, raspberries, blackberries, and grapes. Elegant, gorgeous, and unbelievably easy to assemble. Here’s how to make it.
Pavlova knows no religious affiliations, creating a stunning flour-free dessert for Passover as well as a classic last course for Easter. The fact that it’s inherently gluten-free means all the more reason to be fancy free in terms of indulging, whatever your spiritual beliefs. LC Flour Free, Gluten Free, Religion Free, Fancy Free Note. Originally published April 1, 2010.–Karen Morgan
How Pavlova Came To Be Named
This classic Australian dessert, according to author Karen Morgan, “was named after Russian ballerina Anna Pavlova by a chef who wanted to create something ‘as light and ethereal as the dancer herself.'” We think you’ll concur that he achieved his intention. Masterfully.
Pavlova with Fresh Berries
- Quick Glance
- 30 M
- 1 H, 40 M
- Serves 12
IngredientsEmail Grocery List
- For the meringue
- For the whipped cream
Pavlova with Fresh Stone Fruits
During stone-fruit season, you can easily substitute sliced peaches or nectarines for the berries. Simply toss them with a little lemon juice and a teaspoon or so of sugar to prevent them from turning a dingy shade of brown.
Recipe Testers Reviews
I'm a bit ashamed to admit, as an Australian, that I've never quite mastered the pavlova. I've tasted plenty and I know what the consistency is supposed to be like (marshmallow-y) but never managed to figure out a recipe that consistently turns out a pav like it's supposed to. When I was growing up in Australia, before I started really cooking, I used "Pavlova Magic" (a premade mix that came, enticingly, in an egg-shaped container). I've since made tons of from-scratch pavlovas in my time - some have been "good" but not outstanding. This one? Oh. My.
I was a little skeptical about it when I saw the instruction to add boiling water (what?) but pleased to see there was no "leave the pavlova in the oven to cool completely" instruction. I always wonder whether it's necessary (and inevitably I have not timed myself properly and need the oven for something else...). I couldn't get over how easy this was to make (pretty unfussy) and it came together very quickly in a stand mixer. It's useful to have all your mise en place ready before you start whipping the whites because it doesn't take long to make. This will be my "go to" recipe from now on.
You definitely need to add the cream and berried JUST before you serve because it's going to slightly collapse (the way it's kind of meant to).
Wow! Is this a show stopper! It makes such a pretty presentation that would be perfect for a ladies lunch or Mother's Day or a "just because berries are in season" dessert. My kids even enjoyed this pavlova. I especially loved the texture of the edges, which remind me of the perfect macaron—crunchy and chewy at the same time.
Remember if you're using a convection oven to shut off the convection setting because the fan should not be blowing on your beautiful fluffy creation!
It took awhile to make the meringue and I whipped the cream and prepared the berries during the bake time. All of the timing recommendations in the recipe were correct.
This is my first time making a pavlova so I am not sure if the center is supposed to be fluffy? I used raspberries because they are a family favorite.
There is something so appealing about pavlova. Crisp meringue with a soft pillowy interior, swirling layers of sweet whipped cream, and a final layer of fresh abundant berries or seasonal fruits. Simply sinfully delightful. The meringue whips up beautifully and swirls up impressively when spread on the parchment. The addition of both vanilla and almond extract give the cream a lovely nutty taste and fresh berries are always delicious.
The meringue around the edges was crisp and light but the center was sponge and more like a meringue on a lemon pie. I made the meringue in the morn and assembled it for dessert that evening so it had most of the day to cool.
I live at a high altitude and I did find this method of adding the hot water during the whipping resulted in a loftier meringue than I have gotten from other recipes. I would prefer to bake the meringue at a lower heat for a longer time and then leaving it in the oven to cool.