Pavlova Cake with Berries

Everyone loves a good Pavlova, and this recipe couldn't be simpler. Piled high with fresh seasonal fruit, it's an absolute summer show-stopper — a light, airy meringue topped with fruit and whipped cream. Legend says it was created in honor of Russian ballerina Anna Pavlova during her early 20th-century ballet tour of Australia and New Zealand.

Why you'll love this pavlova

• Just 2 ingredients for the meringue base.
• Crisp outside, soft marshmallowy inside — the classic pavlova texture.
• Naturally gluten-free.
• A real show-stopper that's easier than it looks.

Ingredients

Meringue

• 4 egg whites
• 250g (1 1/4 cups) caster/superfine sugar

Topping

• 500g (about 4 cups) mixed berries (strawberries, raspberries, blackberries)
• 4 tbsp icing/powdered sugar, divided
• 1 shot amaretto
• 300-350ml (1 1/4 to 1 1/2 cups) double/heavy cream

Directions

1. Preheat oven to 150°C/300°F. Using a pencil, trace the circumference of a dinner plate onto baking parchment as a guide.
2. Whisk egg whites until stiff peaks form, then gradually add sugar, 1 tbsp at a time, until the meringue looks glossy.
3. Spread the meringue inside the traced circle, building the sides slightly higher than the middle to create a shallow crater.
4. Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside — this prevents cracking.
5. Once cool, chop the strawberries and toss all the berries with 1 tbsp of the icing sugar. Whip the cream with the remaining icing sugar and the amaretto until soft peaks form, then spread over the meringue.
6. Pile the berries on top and serve with tea or coffee. For a taller layered pavlova, spread the meringue into two smaller circles instead, and stack meringue, cream and berries twice.

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Alla's tips for the perfect pavlova

• Use a spotlessly clean, grease-free bowl. Even a drop of yolk or oil stops the whites whipping.
• Room-temperature egg whites whip up higher and faster.
• Add the sugar slowly and keep whisking until you can't feel any grains when you rub a little meringue between your fingers.
• Cool it in the oven with the door closed (or just slightly ajar) to reduce cracking.
• Top just before serving. Cream softens the meringue, so assemble at the last minute.
• Cracks are normal! The cream and berries hide them beautifully.

Storage

Store the undecorated meringue in an airtight container at room temperature for up to 2 days (never in the fridge, or it goes sticky). Once topped, eat within a few hours.

Frequently asked questions

Why is my pavlova weeping or leaking syrup?
The sugar didn't fully dissolve. Add it more slowly and whisk until the meringue feels completely smooth.

Can I make pavlova ahead?
Yes — bake the meringue up to 2 days ahead and keep it airtight. Add the cream and fruit just before serving.

Can I make it without alcohol?
Yes — skip the amaretto and add 1 tsp vanilla extract to the cream instead.

What's the difference between pavlova and meringue?
A pavlova is crisp on the outside with a soft, marshmallowy centre, while a classic meringue is crisp all the way through.

Can I use other fruit?
Yes — passion fruit, kiwi, mango and pomegranate are all lovely.

More recipes to try

• Kiev Cake (Ukrainian Meringue Cake)
• Chocolate Mini Pavlovas
• Vanilla Zephyr
• Raspberry & Vanilla Eclairs

Hugs, Alla xox

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