Skip to content

The dessert, Chic bistro

Mixed berry pavlova

This mixed berry pavlova is a meringue dessert for 6 people, needing just 20 minutes of active work. The meringue bakes the night before and cools overnight in the turned off oven, while the mascarpone cream and assembly happen right before serving. It's medium difficulty, about €2.00 per person, and success depends on letting the meringue cool slowly without any temperature shock.

Let me bring out a pavlova, a meringue that's crisp outside and marshmallowy inside, topped with mascarpone whipped cream and berries.

Mixed berry pavlova
For
6 people
Work
20 min
Total time
2 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.00
Calories per person
350 kcalcalculated by Kiloach, your weight coach

Every bite of pavlova plays with contrast, a crackly shell that shatters under the spoon, giving way to a soft, marshmallowy center, then the light mascarpone cream and the tartness of berries that cuts through the sweetness. This airy dessert serves generous portions without ever feeling heavy.

It's the ideal dessert for a family meal in spring or summer when berries are at their best, or to end a dinner with friends on a light note after a rich main course. Its dramatic look always impresses at the table, even though it actually takes very little active work.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 30
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps, 5 min
  4. When it's time to serve 1 step

The night before, make and bake the meringue, then let it cool overnight in the turned off oven without opening the door. Just before your guests arrive, whip the mascarpone cream and prep the berries, then keep everything chilled. At serving time, assemble the pavlova in just a few minutes, never more than half an hour ahead.

The ingredients

6 people

Dairy

  • Egg whites 5
  • Mascarpone 250 g
  • Heavy cream 25 cl

Pantry

  • Sugaroften in the pantry 250 g
  • Cornstarchoften in the pantry 2 tsp
  • White vinegaroften in the pantry 1 tsp
  • Powdered sugaroften in the pantry 3 tbsp

Fruits and vegetables

  • Mixed berries 500 g

Allergens Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whip the egg whites into stiff peaks, then add the sugar one spoonful at a time until you get a glossy meringue.

    Rub a little meringue between your fingers, it shouldn't feel gritty with sugar anymore.

  2. Fold in the cornstarch and vinegar, then shape a large disk on parchment paper, hollowing out the center.

    The vinegar and cornstarch create that soft, marshmallowy center.

  3. Bake at 120°C, then turn off the oven and leave the meringue inside overnight. 1 h 30

    Don't open the door, a sudden change in temperature would crack it.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Whip the mascarpone, cold heavy cream, and powdered sugar into a firm whipped cream. 5 min

    Keep everything well chilled, the cream whips up fast and holds its shape.

  2. Wash and dry the berries, cutting the larger ones in half.

    Dry them gently, any leftover water would thin out the cream.

When it's time to serveThe final touches, right in front of your guests.

  1. Place the meringue on a serving plate, top with whipped cream and berries right before serving.

    Don't assemble more than half an hour ahead, it softens the shell.

Our tips to get it right

  • Use room temperature eggs and a perfectly clean, dry bowl, since even a trace of grease will keep the whites from whipping up.
  • Add the sugar very gradually, one spoonful at a time, so the meringue stays glossy and doesn't deflate.
  • Pick a wide, flat serving plate for the pavlova, since it's fragile once assembled and doesn't move well.

The variations

  • Swap the mixed berries for passion fruit and sliced mango for a more tropical version.
  • For kids, drizzle melted white chocolate chips over the whipped cream before serving.
  • For a quicker version, make individual mini pavlovas, they bake faster and can be assembled right on the plate.

What to serve it with

  • A light coffee after the meal
  • Berry iced tea
  • Fresh mint leaves as garnish

Storage

The plain meringue keeps for 2 days in an airtight container away from humidity, without the cream. Once assembled with cream and berries, it won't keep, so eat it the same day. Freezing isn't recommended, since the meringue loses its crunch when thawed.

Questions about this recipe

Why does my meringue weep liquid after a few hours?

This happens when the sugar hasn't fully dissolved into the egg whites before baking. Always add the sugar gradually and check the mixture no longer feels grainy between your fingers.

Can mascarpone be replaced with regular whipped cream?

Yes, but the whipped topping will be softer and less rich in flavor. Mascarpone gives it structure and creaminess that whipped cream alone can't match.

How do you slice a pavlova without crushing it?

Use a thin bladed knife and cut with a firm, confident motion instead of sawing. The shell cracking a bit is normal, even expected.

Can you make a pavlova for more than 6 people?

Yes, double the ingredients and shape two meringue disks instead of one very large one, since that bakes more evenly. Stack them or place them side by side depending on your table space.

Can a mixed berry pavlova be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a mixed berry pavlova?

Allow 2 h 30 in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "medium".

How many calories are in a mixed berry pavlova?

About 350 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a mixed berry pavlova cost?

About €2.00 per person, that's €12.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu

Desserts for entertaining

See all
Apple pear crumble The dessert

Chic bistro

Apple pear crumble

  • 20 min of work
  • Prepared the same day
  • Very easy, €1.10 per person

470 kcalcalculated by Kiloach