A Sweet Farewell to England
This lovely dessert is my final ode to our time in England. While the Pavlova isn’t technically British (the Russians and Australians are still debating who invented it), it’s a treat I came across often while living there. And more importantly—it became my favorite.
There’s something irresistible about the contrast: a crisp meringue exterior, a soft, marshmallow-like center, cool whipped cream, and juicy, fresh berries. It’s a little slice of heaven.
Why This Fresh Berry Pavlova Meringue Works
My version uses less sugar than traditional recipes, and I prefer to keep the fruit as fresh and untouched as possible. The natural tartness of the berries balances the sweetness of the meringue and cream perfectly. I always opt for organic berries.
Fresh Berry Pavlova Meringue
Ingredients
- 4 extra-large egg whites at room temperature
- Pinch of salt
- ¾ cup sugar
- 3 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- 1 teaspoon pure vanilla extract
- 1 cup cold heavy cream
- 2 teaspoons sugar
- 1 teaspoon pure almond extract
- 1½ pints assorted berries strawberries, raspberries, blueberries, blackberries
- 1 –2 teaspoons sugar for the fruit optional
Instructions
- Preheat the oven to 200°F. Line a sheet pan with parchment paper. Using a 9-inch plate as a guide, draw a circle on the paper. Flip it over so the pencil side is down.
- Whip the meringue: In a stand mixer fitted with the whisk attachment (or use a handheld mixer), beat the egg whites and salt on high speed for 1–2 minutes until firm. Gradually add the sugar and continue beating until glossy stiff peaks form (about 2 more minutes).
- Add starch and flavor: Sift the cornstarch over the mixture, then gently fold in the vinegar and vanilla with a spatula.
- Shape and bake: Spoon the meringue into the center of your circle and smooth it into a rough disk. Bake for 1 hour and 45 minutes. Then, turn off the oven and let the meringue cool inside—with the door closed—for about 1 hour. It should be crisp outside and soft inside.
- Make the whipped cream: While the meringue cools, whip the cream until thickened. Add the sugar and almond extract and continue whipping just until soft peaks form—don’t over-whip.
- Assemble: Carefully remove the meringue and place it on a serving plate. Gently spread the whipped cream on top, then pile the berries over the cream. Toss the berries with a little sugar if desired.
- Serve immediately and enjoy the contrast of textures and flavors!
Enjoy!
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The vacation, the photos, and the Pavlova…all just gorgeous!
Thank you! Yes, it was so wonderful. We’re back in Boulder now catching our breath and enjoying the spring. Hope all is well with you!
This looks so delicious and beautiful photos as well
Thank you, Chichi! I see you live in the UK. I spent many years there and was just visiting a few weeks ago in London and Henley. There are some incredible new restaurants in London! It’s a beautiful country and it was such fun to have a few days there. Thank you so much for stopping by. Eva
You are welcome Eva. I live in London though i’m not originally from UK. I totally agree with you on the incredible new restaurants in London.The food is so diverse nowadays. What places did you visit in London?
One of the restaurants that I loved was Polpetto in Soho on Berwick Street. It was so cozy and the food was amazing!
lovely photos. the pavlova looks great!
Thank you very much! The Pavlova was devoured by my husband and me immediately after I took photos! Dessert for dinner – nothing wrong with that is there? Thanks so much for visiting my blog! Eva