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Strawberry Blackberry Pavlova


This Strawberry Blackberry Pavlova is the most iconic dessert for any fancy gathering, holiday, or birthday party!

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4 egg whites
1 cup caster sugar
1 tablespoon cornstarch
1 cup full cream 200 miligram
1 teaspoon lime
1 teaspoon vanilla sugar
1 cup strawberry(ies) 250 grams
1/2 cup blackberries 125 grams
1 tablespoon icing sugar

And love - it is the main ingredient!


100 g
Serving Size
3.2 g
7.6 g
39.7 g
4.6 g
Saturated Fat
27 mg
1.1 g
30 mg
36.7 g
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Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



      About the Recipe


      Crispy meringue nest with a soft and marshmallow-like interior, topped with whipped cream and fresh strawberries and blackberries will give you a perfect Pavlova! This Strawberry Blackberry Pavlova is the most iconic dessert for any fancy gathering, holiday, or birthday party!

      If you want to charm your guests, read the details about this dessert and how to make it.

      What Is The Best Season For The Pavlova?

      I bake this dessert quite often and don’t have a feeling that it is only served when it is summer. I think it is the misconception of some desserts and this Strawberry Blackberry Pavlova can be served throughout the year.

      The only thing that you need to keep in mind is your fruit selection. If you don’t have any fresh strawberries, blackberries, blueberries, gooseberries, or raspberries in your stock or because of the seasonality, you can definitely use kiwifruit, apples, or even pears.

      Passion fruit, mango, pineapple, or even dragonfruit will be a great addition as well. Yum!

      A photo of decorated Strawberry Pavlova on a glass plate

      What Is The Origin Of The Pavlova?

      Strawberry Blackberry Pavlova is a top Christmas dessert in Australia and New Zealand, considering that they have their summer in December, they like to make it with different berries.

      This dessert was named after a ballerina who was seen by a chef the other day. He immediately fell in love with her and decided to make something beautiful for her. But being a ballerina, she could not afford gaining weight, so he came up with the perfect dessert – the one that tastes like dessert heaven but does not contribute to weight gain as much.

      I heard this story many years ago, but maybe it is just a story. Who knows? 🙂

      How Do You Make Pavlova?

      The meringue shell is made by beating egg whites until stiff peaks form and gradually adding sugar to create a glossy and stable mixture. Other ingredients such as vinegar, cornstarch, and vanilla extract are often added to achieve a crisp exterior and a chewy interior.

      Pavlova dessert is known for its extraordinary presentation and is often served on special occasions such as baby showers, birthday parties, or Christmas. The combination of the sweet meringue, creamy whipped cream, and delicious tangy fruits creates a perfect contrast of textures and flavors.

      Quick Tips on Making Pavlova

      Overall, it is an easy dessert. The most important things are eggs, sugar, and oven temperature. Let’s take a closer look at them one by one.

      It is better to use eggs at room temperature, if you have eggs in the fridge, take them out, and carefully divide egg whites from yolks. Leave the egg whites in a bowl for 10 minutes. And then you can start making pavlova.

      Note: You can use egg yolks for making my Hollandaise sauce. Serve it with Eggs Benedict if you want to make your breakfast extra special!

      Which Sugar Should I Use?

      Sugar is important here. It is better to use caster sugar or confectionary sugar. However, when buying the confectionary sugar, make sure that it does not include cornstarch – you don’t want that. If you don’t have any at home and can’t get any either, you can process regular white sugar through a blender and pulverize it to a powder.

      Note: you can use brown sugar too. But Pavlova will change the color to more brownish.

      To measure the exact oven temperature, you need to have a thermometer built into your oven. Heat the oven to 300°F (150°C), and before baking Pavlova reduces the temperature to 250°F (120°C).

      Do I Need To Keep Pavlova In A Fridge?

      Yes, you can keep Pavlova in the fridge. You can bake Pavlova dessert the day before, and place it in the fridge. Right before serving, add whipped cream and your favorite toppings and serve it.

      Overall, Strawberry Blackberry Pavlova is a delicious and elegant dessert that is perfect for impressing guests or treating yourself to a sweet indulgence.

      Beautiful Strawberry Blackberry Pavlova

      Made this recipe?

      Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?

      Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉

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      And a a short 1-min version:

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      3 min

      Gather ingredients

      Gather all ingredients on a table. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside. Draw a round on a baking paper using a pencil and a plate for pavlova.

      3 min

      Divide and beat eggs

      Divide 4 egg whites from egg yolks. Hide the egg yolks to use in other dishes. Add the egg whites to a mixing bowl and whisk with an electric mixer until stiff peaks form.

      3 min

      Add sugar

      Gradually add the sugar, one tablespoon at a time, while continuing to whisk the egg whites on high speed. Add vanilla sugar. The mixture should become thick and glossy.

      1 min

      Add cornstarch and lime juice

      Add cornstarch and whisk it again. Add lime juice and whisk one more time.

      2 min

      Prepare to bake

      The mixture should be nice, fluffy and without sugar. Transfer the mixture onto the prepared baking sheet, forming a large circle like a bird nest in the middle.

      1 hour


      Bake the pavlova in the preheated oven for 1 hour on 250°F (120°C), or until it is crisp on the outside and marshmallowy on the inside.

      3-4 hours


      Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.

      3 min

      Whisk cream

      Add full cold full cream to a mixing bowl, whisk until you see soft peaks. Add 1 tablespoon icing sugar and whisk again. Don't overbeat the full cream, it may curdle. Keep the whipped cream in the fridge until you start decorating the pavlova.

      5 min


      Once the pavlova has cooled off completely, top it with whipped cream and fresh strawberries and blackberries.



      Your Strawberry Blackberry Pavlova is ready! Enjoy!



      Recipe creator and contributing writer to food-related publications.

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