Triple Berry Pavlova | Triple Berry Pavlova

The pavlova is a dessert native to New Zealand and Australia which consists of a meringue base, topped with whipped cream and fresh fruit.  It was created for the Russian ballerina Anna Pavlova some time in the 1920s.  When you bite into this sweet, airy, delicate triple berry pavlova, it’s not hard to see how it was inspired by the graceful ballerina. | Pavlova MagicGrowing up one of my mother’s dearest friends was a woman from Australia. When visiting, from time to time, she would make a lovely Pavlova for dessert. My mother begged the recipe and was given this unassuming little beige egg. It contained “Pavlova Magic” – most likely a blend of meringue powder and cornstarch. It made making this sublime, sweet dessert easy to prepare. Flash forward several years and here I am in Texas, missing this dessert, so I’m trying to get the ingredients just right so that it tastes as wonderful as I remember and doesn’t collapse on me.  This is what I came up with.

Triple Berry Pavlova Recipe:

Triple Berry Pavlova
Prep time
Cook time
Total time
4 egg whites 1 cup of granulated sugar 2 teaspoon corn starch ½ teaspoon lemon juice ½ teaspoon white vinegar 1 teaspoon vanilla extract ½ cup raspberries ½ cup blackberries ½ cup strawberries, sliced 1 cup heavy cream 4 teaspoons sugar
Serves: 6
  • 4 egg whites
  • 1 cup of granulated sugar
  • 2 teaspoon corn starch
  • ½ teaspoon lemon juice
  • ½ teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • Raspberries - ½ cup
  • Blackberries - ½ cup
  • Sliced Strawberries - ½ cup
  • 1 cup heavy cream
  • 4 teaspoons sugar
  1. In a large bowl, separate 4 large eggs and set aside yolks.
  2. Beat the remaining egg whites on high until frothy.
  3. While continuing to beat the eggs, add sugar slowly and continue to beat on high.
  4. Finally, add the corn starch, lemon juice, white vinegar and vanilla extract and continue beating until mixture forms stiff peaks and is glossy.
  5. Preheat the oven to 250° F.
  6. On a cookie sheet lined with parchment spoon the meringue mixture, forming 6-7 nests (it will be easier to form the desserts later if the center is slightly concave).
  7. Bake for 60 minutes then turn oven off.
  8. Open oven door a crack and let the meringues sit in the oven until completely cool (this prevents the meringues from cracking and collapsing).
  9. Meanwhile, wash the berries and slice the strawberries and place in small bowl.
  10. Toss in 1 teaspoon of sugar and set aside to allow to macerate.
  11. In another medium bowl, beat 1 cup of heavy cream with 3 teaspoons of sugar until stiff to make whipped cream.
  12. Place a generous amount of whipped cream on each meringue, then top with berries.

Forming the Pavlova “Nests”: | Triple Berry Pavlova | Meringue Nests

The assembled triple berry pavlova is best served right away. They will keep in the refrigerator overnight, but will lose the crispy quality of the meringue and become more marshmallow-like. Treat yourself with this out-of-this-world dessert soon!  It’s a perfect summertime delight! | Triple Berry Pavlova | Finished Dessert

Servings: 7
Calories Per Serving: 274

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