This dessert is one of my favourites because it feels like a special occasion every time I make it. The Mixed Berry Pavlova has a combination of fluffy, crunchy meringue, velvety cream and fresh, delicious fruits. It never lost its charm. I love to make this dessert every time I have extra eggs on hand.
Ingredients used in Mixed Berry Pavlova
Let’s start with the meringue, the star of our recipe. It has multiple textures: the middle it’s just like a marshmallow, the in-between part it’s soft and chewy, and the outside it’s crunchy and crispy.
- Egg Whites: Beaten to stiff peaks, they are the base and volume of the Pavlova. The egg whites I used were straight from the refrigerator, I didn’t wait for them to get to room temperature and it didn’t alter the end result. However, if you have time (or if you remember to take them out of the refrigerator), bring them to room temperature. This will increase the density of the meringue.
- Granulated White Sugar: Besides sweetening the meringue, it stabilises the egg whites and it provides crispiness. Granulated sugar takes a little longer to dissolve. You can pulse it in a food processor before adding it, or use superfine white sugar instead.
- Lemon Juice or Vinegar: This prevents over-beating the egg whites. Also, it helps with keeping the meringue from collapsing.
- Vanilla Extract: Lots of flavour.
The frosting I used is a mix of cream cheese and whipped cream. I think the cream cheese really improves the texture. You can use any cream or custard you like, just assemble it right before serving. Otherwise, the meringue will absorb moisture and will loose its crispy edges.
Lastly, the fruits I used are strawberries and blueberries, but the delicious combinations are endless. You can add anything from amazing berries, peaches, apricots, to exotic fruits such as kiwis, mangoes, blood oranges and more. It’s up to you.
The Best Mixed Berry Pavlova Recipe
For the meringue
- 5 egg whites
- 250 g granulated white sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
For the cream
- 250 g cream cheese
- 200 ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- fruits for serving
- Preheat the oven to 200°C and line a baking sheet with parchment paper. You will quickly reduce the oven temperature to 90°C after you place pavlova in the oven.
- Beat the egg whites until soft peaks form, about 5-7 minutes. Gradually add the sugar, one tablespoon at a time, beating for 30 seconds between additions, then keep beating on high speed until glossy stiff peaks form, about 2 minutes. Make sure the sugar has dissolved. The peaks should be stiff enough that you can hold the whisk upside-down and the peaks won't move. Add the vanilla extract and lemon juice and beat to incorporate.
- Spread the meringue mixture into two 20cm circles with a spatula. Make sure that it has almost the same height everywhere.
- Place the meringue in the oven, reduce the temperature to 90°C and bake for 90 minutes. If you notice some brown spots, rotate the baking sheet, but don't open the oven door too often, because the cool air will interrupt the baking.
- Turn the oven off and let the meringue to cool down in the oven for an hour, then take it out and let it cool entirely.
- To make the cream, simply whisk cream cheese, heavy cream, vanilla extract and powdered sugar until smooth and velvety. To prevent the cream from curdling, the cream cheese and heavy cream should be cold.
- You can assemble layering the 2 circles of meringue, cream and fruit. Serve immediately.