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Two-Berry Pavlova

Here's a light and airy dessert that I first tried in Ireland. When I got home, I made this berry pavlova for my kids, who loved to build their own with their favorite fruits. The whipped cream makes for icing on the cake! —Norma Stevenson, Eagan, Minnesota
  • Total Time
    Prep: 20 min. + standing Bake: 45 min. + cooling
  • Makes
    12 servings


  • 4 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 2 cups fresh blackberries
  • 2 cups sliced fresh strawberries
  • 1/4 cup plus 3 tablespoons sugar, divided
  • 1-1/4 cups heavy whipping cream


  • Place egg whites in a large bowl. Line a baking sheet with parchment; draw a 10-in. circle on paper. Invert paper.
  • Preheat oven to 300°. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in cornstarch and lemon juice.
  • Spoon meringue onto prepared pan; with the back of a spoon, shape into a 10-in. circle, forming a shallow well in the center. Bake until meringue is set and dry, 45-55 minutes. Turn off oven (do not open oven door); leave meringue in oven 1 hour. Remove from oven; cool completely on baking sheet.
  • To serve, toss berries with 1/4 cup sugar in a small bowl; let stand 10 minutes. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form.
  • Remove meringue from parchment; place on a serving plate. Spoon whipped cream over top, forming a slight well in the center. Top with berries.

Two-Berry Pavlova Tips

What is pavlova?

A pavlova is a traditional Austrian dessert made with a meringue (whipped egg whites and sugar) and topped with whipped cream and fruit.

What's the difference between a meringue and a pavlova?

A meringue is the egg white and sugar component of a pavlova. Meringues can also be used for fluffy pie toppings or crisp cookies—here's more on how to make meringue. A pavlova's meringue layer has a soft, marshmallowy texture inside its crispy outer layer. Pavlovas are also typically layered with fruit, while meringues can be eaten solo. Try some of our other favorite fruit desserts.

Can I make a pavlova the day before?

Yes! You can make the meringue part of your pavlova recipe the day before, but wait to assemble the fruit and cream portion until just before serving.
Nutrition Facts
1 piece: 208 calories, 9g fat (6g saturated fat), 34mg cholesterol, 29mg sodium, 30g carbohydrate (27g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 starch, 2 fat.
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