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Mixed Berry Pavlova

This billowy Mixed Berry Pavlova is a decadent dessert that’s suitable for casual dining with the family, yet it’s impressive enough to serve when entertaining friends.

Mixed Berry Pavlova with whipped cream

Mixed Berry Pavlova is Certain to Impress

Pavlova, is believed to have been named after a famed Russian ballerina, Anna Pavlova. After touring Australia and New Zealand in the 1920’s it’s believed that she inspired the creation of this dessert. It sparked a bit of a squabble between New Zealand and Australia as both claimed that it was their respective chefs who invented this meringue dessert in her honor. All in good humor, and origin aside, pavlova is known worldwide for its signature crisp and chewy baked meringue shell that can be filled with a plethora of sweet embellishments.

Mixed Berry Pavlova dessert

Helpful Tips for Making Pavlova

  • When spreading the meringue on the sheet pan prior to baking, leave the edge slightly raised to form a rim to hold the berries and whipped cream in place.
  • If you want the merengue to be pure white use clear vanilla extract.
  • In this instance, my choice is to fill the meringue with whipped cream and a trio of sweetened fresh berries. You can, of course, fill it with your favorite berries or mixed fruit of choice.
  • Pavlova is a delightful option for make ahead preparation as the meringue needs several hours to dry and set after baking.
  • I recommend whipping the cream and macerating the strawberries on the same day you plan to serve the pavlova. Prepare both a couple of hours prior and keep chilled until assembling. Assemble, then cut the pavlova into wedges and enjoy. Doing so, will prevent any of the ingredients from breaking down.

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Other Meringue Dessert Recipes to Try

Mixed Berry Pavlova recipe

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Mixed Berry Pavlova

Prep Time15 minutes
Cook Time2 hours
Resting time2 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: easy-pavlova, mixed-berry-pavlova, pavlova-recipe
Servings: 10 pieces
Calories: 217kcal


  • 5 large egg whites room temperature
  • 1/4 tsp salt
  • 1 tsp cream of tarter
  • 1 cup granulated sugar plus 1 Tbsp for strawberries
  • 1 Tbsp cornstarch
  • 1/2 tsp pure almond extract
  • 1 cup heavy whipping cream
  • 3 Tbsp granulated sugar
  • 1 tsp pure vanilla extract
  • 1 quart strawberries hulled and sliced
  • 1/2 pint each fresh blueberries and raspberries


  • Preheat oven to 200°F. Line a baking sheet with parchment paper.
  • Using an electric mixer with the whisk attachment, whip together egg whites, salt and cream of tarter just until glossy peaks form. (Medium-high speed)
  • Whisk together 1 cup sugar and cornstarch in a separate bowl. Lower speed of mixer and gradually add sugar, about 3 Tbsp at a time. Beating just until stiff peaks form, don't overbeat. Add almond extract, mix on low just until combined.
  • Mound the meringue onto the center of the parchment lined pan, spreading into roughly a 9 inch circle. Leave the sides higher than center to form space to encase the filling.
  • Bake for 2 hours. Turn off oven,leaving meringue in the oven for another 2-3 hours or overnight.
  • To make whipped cream: Using an electric mixer, beat together cream, sugar and vanilla until stiff peaks form, don't overbeat. Spread into center of pavlova.
  • Toss sliced strawberries with 1 Tbsp sugar, stir and let sit for a few minutes to macerate..
  • Arrange, strawberries, blueberries and raspberries over cream.
  • Slice and serve immediately.


Serving: 1piece | Calories: 217kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 96mg | Potassium: 191mg | Fiber: 2g | Sugar: 28g | Vitamin A: 361IU | Vitamin C: 56mg | Calcium: 32mg | Iron: 1mg
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  1. Melissa. I am going to make your mixed berry payola. Living above 7000 ft. What adjusts would you sdjustments should I make if any. I am originally from the South (Beaumont, Texas ) I have tried several of your recipes ABSOULTY LOVE THEM. GERRI

    1. Hi Gerri, thanks so much for visiting. Making a meringue at high altitudes is a tricky business, it may or may not work. For the most part, be prepared to beat it for a long time. It has to be beaten until stiff peaks form. It also may take longer to bake, it would difficult for me to assess exactly how long as I haven’t tested it specifically. I think you’d need to change the oven temp to 215-225°F, as well. If you try it, let us know how it goes.

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