Very Berry Pavlova Recipe


  • serves 8
  • Easy

Pavlova is a classic British pud consisting of light, crispy meringues and whipped cream. Follow our step-by-step guide for creating this show-stopping pud, topped with fresh summer berries


Make this classic berry pavlova, then check out our passion fruit pavlova, Baileys chocolate pavlova, mini pavlovas and more pavlova recipes.



  • eggs 4, or a carton of egg whites
  • caster sugar 250g
  • white wine vinegar 1 tsp
  • cornflour 1 tsp
  • strawberries 400g, hulled and halved if large
  • raspberries 300g
  • icing sugar 1 tbsp
  • blueberries 150g
  • whipping cream 300ml
  • vanilla extract 1 tsp


  • Step 1

    Heat the oven to 150C/fan 130C/gas 2. Line a baking sheet with baking parchment and draw a large circle in pencil round a bowl or dinner plate approximately 25cm. Turn the paper over.

  • Step 2

    Separate the eggs. Freeze the yolks for making custard or ice cream.

  • Step 3

    Whisk the egg whites to stiff peaks. Add the sugar, 1 tbsp at a time, whisking between each addition until the mixture is smooth, thick and glossy.

  • Step 4

    Whisk in the vinegar and cornflour.

  • Step 5

    Put large spoonfuls of meringue on the parchment inside the circle until it is evenly filled.

  • Step 6

    Make a dip in the centre with the back of a spoon and bring up the sides a little. Put the pavlova in the oven and bake for 1 hour. Turn the oven off, leave the door ajar and let the meringue cool completely.

  • Step 7

    To make the sauce, blend 75g of strawberries and 75g of the raspberries to a purée with the icing sugar, then sieve into a bowl. Softly whip the cream and vanilla.

  • Step 8

    Top the meringue with the cream, the rest of the fruit, and berry sauce.

Check out more of our best pavlova recipes 

Peach Pavlova Recipe with Mascarpone Cream

Nutritional Information

  • Kcals 298
  • Fat 15.3g
  • Saturates 9.5g
  • Carbs 35.3g
  • Fibre 2.4g
  • Protein 3.2g
  • Salt 0.1g