Fresh Berry Pavlova

Fresh berry pavlova is an easy to make New Zealand dessert that has a crisp outside and a marshmallowy inside. This dessert can be topped with fresh berries, honey, whipped cream, and more!

Pavlova recipe

Surprise! I’m coming at you with a NEW ZEALAND recipe today! I love my classic Italian dishes, but this New Zealand pavlova is the perfect summertime dessert that can be dressed up perfectly for the 4th of July!

If you love merangues, then you will absolutely adore the pavlova! The outside is slightly chewy yet crispy, and the inside is a delicious marshmallowy texture.

You can top this dessert with all sorts of delicious goodies like paleo lemon curd, whipped cream, raw honey, and fresh fruits! The possibilities are endless and you can really dress up the pavlova to fit any occasion.

Pavlova ingredients

• Room temperature egg whites- Using room temperature egg whites will create a more fluffy pavlova. The eggs will be whipped into stiff peaks and they do so easier and quicker when they are warm!
• Sugar- Use a sugar that has smaller granules. My favorite sugar is Florida Crystals because it is produced and packaged in the USA and it’s unbleached!
• Cornstarch- Using cornstarch will help the pavlova maintain that delicious marshmallow center.
• Vinegar- Any acid will work for this recipe. You can use lemon juice, vinegar, or even cream of tartar. The acid will help the egg whites keep hold of the air bubbles, which creates a beautiful meringue-like texture.
• Extracts- For a basic pavlova, use vanilla extract. You can get create and use any extract you would like! I used a mixture of almond and vanilla extract since almond goes great with fresh fruit.
• Salt- Just a small pinch of salt adds the perfect je ne sais quoi (French for “I don’t know” meaning that little extra something something that adds an indescribable appeal.

Chef’s Tips

• Crack the eggs one at a time into a bowl. Since this recipe requires only the egg whites, you will have to separate the yolk from the whites. Crack the eggs one at a time in a bowl. Once you have removed the yolk, pour the egg white into the mixing bowl, and continue cracking the eggs one at a time. This will ensure that if you do happen to break the yolk, you can toss that individual egg, instead of throwing the whole soiled batch away!
• Whip the eggs until they form stiff peaks. I found this recipe easy thanks to my stand mixer. I set my mixer on high and let it do all the work for me! You can use a whisk and some serious arm power or a handheld mixer. Mix on high until the egg whites form stiff peaks and hold the peaks when you remove the whisk.
• Slowly add the sugar. You don’t want to just dump the sugar in the mixing bowl on top of the egg whites. This can be heavy and deflate those beautiful stiff peaks. Slowly add the sugar a little at a time while the mixer is on medium speed. It should take about two minutes to add all the sugar.
• Use less sugar for a less sweet pavlova. This pavlova is super sweet, and with the addition of honey, it’s even sweeter! If you like a more toned down sweetness, add only half (or 3/4) the sugar.
• Let the pavlova cool before topping it. The pavlova will need to cool to room temperature before you place the fresh fruit toppings on it. While it’s cooling, the outside gets harder and crispier, so it will be able to withstand the weight of the fruit when it has cooled down.
• Serving the pavlova will get messy. Be prepared because the pavlova will crumble a bit when it’s cut in to. It can get rather messy, but the center is like a marshmallow while the outside is crispy. The bottom will be crispy and help to hold it’s structure a bit. My best advice is to use your favorite sharp knife and make quick, exact cuts, but do not be disappointed because it will crumble!

How to make fresh berry pavlova

1. Whip the eggs until they form stiff peaks. Crack the eggs one at a time in a small bowl. Separate the egg whites from the yolk and discard the yolk. Pour the egg white into the stand mixer mixing bowl. Add a pinch of salt. Attach the whisk attachment to the stand mixer and set it on high speed. Whisk the egg whites until they form stiff peaks, about 5-10 minutes. The peaks should be so stiff, they hold their form when the whisk is removed.
2. Add the rest of the ingredients. Once the egg whites form stiff peaks, turn the stand mixer down to medium speed. Slowly add the sugar to the mixture over the span of two minutes. Do not add the sugar all at once, it will deflate those beautiful stiff peaks! Bump the stand mixer up to high speed again and whisk it for another 5 minutes. Take the mixing bowl off the stand mixer. Use a rubber spatula to fold in the cornstarch, vanilla extract, and vinegar.
3. Bake the pavlova. Grab a parchment paper-lined baking sheet. You can draw a 9 inch circle (trace a cake pan) on the parchment paper as a guide. Turn the parchment paper over so the drawn circle faces the baking sheet. Spoon the filling into the drawn circle. Use the rubber spatula to smooth the top gently, creating a divet in the center where it will hold the fruit. Preheat the oven to 250 degrees. Bake the pavlova for 60 minutes. Turn the oven off and leave the pavlova in the oven for another 30 minutes. Remove it from the oven and let it rest on the counter until it is room temperature.
4. Top the pavlova with fresh fruit. Wash, dry, and slice the fresh berries or fruit you would like to top your pavlova with. It’s best to cut the fruit into smaller bite sized pieces. Top the pavlova with the cut up fruit pieces, whipped cream, honey, or whatever you would like! Serve and enjoy!

How to make individual mini pavlovas

1. Make the pavlova mixture. You will create the same batter as mention above.
2. Pipe the batter into piping bags. This can get messy, so there is my fair warning. Attach a large piping tip on to a bag. Use a spoon to drop the batter into the piping bag. Pipe small 3 or 4 inch circled on a parchment paper lined baking sheet. Alternatively, you could simply spoon the mixture into small, individual pavlovas instead of using a piping bag. Create small divets in the center of the individual pavlovas using a spoon where it will hold fruit.
3. Cook the individual mini pavlovas. Preheat the oven to 250 degrees and bake them for 30-40 minutes. Turn off the stove and keep them in there for another 20-30 minutes. Take them out of the stove and let them cool on the counter undisturbed until they are room temperature.
4. Top the mini pavlovas. Place small pieces of fruit in the center, then top with honey.

What to top pavlova with

• Lemon curd
• Whipped cream
• Coconut whipped cream
• Raw honey
• Fresh fruit
• Fresh herbs and edible flowers
• Chocolate shavings or sauce
• Fruit syrups

More dessert recipes

• Strawberry quick bread is delicious, moist, and loaded with fresh strawberries. The strawberry lemonade cream cheese frosting is the perfect addition to this bread!
• Fresh, sweet strawberries and farm fresh eggs create a pillowy and delicious strawberry soufflé. This easy to make dessert has minimal, healthy ingredients and zero refined sugar!
• This Blueberry Vegan Ice Cream has only bananas, blueberries, coconut milk, vanilla extract, and almond extract. All you need is a blender and 5 minutes to make this creamy, sweet, sugar free, ice cream.
• This 10 ingredient No  Bake Layered Vegan Cheesecake has a smooth, delicious taste with hints of raspberry and vanilla.  The chocolate crust compliments the fruity tones, making this healthy treat an absolute must try!

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