Berry Chantilly Pavlova

Recipe Ingredients

Here’s a look at the ingredients for making pavlova.

Egg Whites: There is no meringue without egg whites. Just 4 egg whites makes a big, puffy pavlova that will serve at least 8!

Sugar: Using superfine sugar ensures all the sugar dissolves into the egg whites. Any undissolved sugar crystals will create weeping after it’s baked and will prevent the meringue from staying crisp. You can substitute superfine sugar for powdered sugar, using 1 1/2 cups of powdered sugar to 1 cup of superfine sugar.

Mascarpone Cheese: The addition of mascarpone cheese to the Chantilly cream adds extra body and richness, and helps stabilize the cream so it stays whipped and luscious. Using cold-from-the-refrigerator mascarpone cheese and cream will prevent any splitting or curdling.

Frozen and Fresh Berries: Using frozen berries for the sauce is economical, plus the frozen berries release their juices more readily. Fresh berries on top make for a showstopping dessert and mimics the iconic Berry Chantilly Cake this pavlova is inspired by.

Other ingredients you’ll need: cream of tartar, salt, vanilla, almond extract, heavy whipping cream

How to Make Berry Chantilly Pavlova

Here are some tips for making a great pavlova. See the full recipe for all the details!

1. Make the Meringue

You need to whip the egg whites and sugar until they are glossy and firm enough to hold up a peak without falling over. A too-soft meringue will collapse and even puddle as you spoon it onto the baking sheet and try to shape it. Start with a lower speed and increase it as you beat the egg whites. This will help with the stability of the egg whites so you can achieve a firm peak.

2. Bake the Meringue Low and Slow

Baking the meringue low and slow is key to keeping it crisp on the outside and marshmallow-y on the inside. It also prevents any browning. Slowly drying out the exterior will prevent the meringue from softening after it’s baked. This is especially important if you are baking your meringue more than a day in advance.

3. Cool the Meringue

Slowly allow the meringue to cool in the oven before letting it cool to room temperature. This will prevent any major cracks and allow it to bake a little longer, ensuring a crisp shell.

4. Assembling the Pavlova

Once the meringue is baked, berries are macerated, and cream is whipped, you simply assemble the pavlova. Pile the cream in the center of the meringue, then spoon over the berry sauce, and finally top with fresh berries.

Preparing in Advance and Storing

Pavlova is best enjoyed shortly after assembly. Luckily, you can prepare many of the components in advance and assemble just before serving.

Storing the Meringue

You can store the meringue in an airtight container at room temperature for up to 2 days. You want to store it in a cool and dry place, away from humidity.

A couple of small food-safe silica gel packs can be placed in the container with the meringue to keep it from softening. Food-safe silica gel packs can be purchased online.

Preparing Pavlova Components in Advance

You can easily prepare the berry sauce in advance by combining all the ingredients in a lidded container and refrigerating for up to 2 days. Washing and drying the fresh berries in advance will also make assembly fuss free. The Chantilly cream is best if whipped just before assembling.