Delicious Fruit Pavlova with Whipped Cream Recipe

If you’re looking for a dessert that’s as impressive as it is delicious, then you’re in the right place. I absolutely love sharing this Delicious Fruit Pavlova with Whipped Cream Recipe because it always feels like a special occasion—yet it’s surprisingly simple to make! The crisp meringue shell, the soft marshmallowy inside, and a cloud of whipped cream topped with fresh vibrant fruit come together so beautifully. Keep reading, and I’ll walk you through every step so your pavlova turns out picture-perfect and utterly scrumptious.

this Recipe

Ingredients You’ll Need

These ingredients all work together to create the classic textural contrast that makes pavlova so special. As you shop, make sure your egg whites are at room temperature—that’s key for achieving the perfect meringue consistency.

• Egg whites: Let them come to room temperature before whipping for maximum volume and stability.
• Granulated sugar: Helps create the shiny, crisp crust and sweet meringue interior.
• Cornstarch: This little trick keeps the meringue marshmallowy inside and helps prevent cracking.
• Kosher salt: Just a pinch to enhance sweetness and balance flavor.
• Vanilla extract: Adds a warm, familiar flavor to both the meringue and whipped cream.
• Distilled white vinegar or lemon juice: Stabilizes the egg whites and gives that signature pavlova texture.
• Heavy cream: Chilled for the perfect whipped cream topping.
• Fresh fruit: I love strawberries, raspberries, and blueberries, but feel free to use whatever’s fresh and vibrant.
• Fresh mint leaves (optional): A lovely garnish that adds color and a subtle herbal note.

Variations

I love playing around with this Delicious Fruit Pavlova with Whipped Cream Recipe depending on the season or mood. It’s fun to switch things up while keeping the core technique the same—plus, you’ll get to make it your own.

• Seasonal fruit swap: I’ve had amazing success using stone fruits like peaches or nectarines in summer, and pomegranate seeds in fall for a burst of color and tartness.
• Dairy-free option: Use coconut whipped cream instead of heavy cream to accommodate dietary restrictions—still delicious and creamy.
• Chocolate twist: Drizzle melted dark chocolate over the whipped cream before adding fruit for a decadent touch.

How to Make Delicious Fruit Pavlova with Whipped Cream Recipe

Step 1: Whip the Egg Whites to Fluffy Perfection

Start by preheating your oven to 250ºF and prepare a baking sheet with parchment paper. I find it super helpful to trace a 9-inch circle on the parchment to guide the size of your pavlova—this really helps it bake evenly and look neat. Beat your room temperature egg whites on low speed until foamy, then gradually increase to medium-high. When soft peaks form, slowly add your sugar mixture a spoonful at a time. Patience here is crucial; don’t dump the sugar all at once or your meringue won’t develop properly. Keep beating on high until stiff, glossy peaks form. You’ll know they’re ready when the meringue holds its shape and doesn’t slide when you tip the bowl.

Step 2: Shape and Bake the Meringue

Carefully spoon the meringue onto your parchment circle and gently spread it out. I like to leave it a little rustic with soft peaks around the edges—that way your pavlova looks inviting and homemade. Bake it low and slow for about 70 to 75 minutes. This long bake dries the meringue perfectly, producing that crisp exterior with a marshmallow inside. Once baked, turn off the oven and let the pavlova cool inside for at least 3 hours. This part is key: the gradual cooling prevents cracks. I know it’s hard to wait, but trust me, it’s worth it!

Step 3: Whip the Cream and Add the Fruit

When your pavlova is completely cool, whip your chilled heavy cream with sugar and vanilla until stiff peaks form—watch closely because cream can go from perfect to overwhipped in seconds. Spread the whipped cream evenly over the meringue and top with your choice of fresh fruit. I can’t resist adding a few fresh mint leaves to brighten everything up. Serve immediately before the whipped cream starts to soften the lovely crisp shell.

How to Serve Delicious Fruit Pavlova with Whipped Cream Recipe

Garnishes

I usually stick with fresh mint leaves because their bright, refreshing flavor pairs so well with the sweet cream and fruit. Sometimes, I like to sprinkle a little powdered sugar over the top for an extra touch of elegance—it makes for a pretty presentation that guests always notice.

Side Dishes

This dessert is usually the star of the show, but when I do pair it, I love serving a small cup of rich espresso or a kiss of chamomile tea alongside. The coffee balances the sweetness wonderfully while the tea keeps things light.

Creative Ways to Present

For my last birthday bash, I made a pavlova ring shaped like a wreath with berry clusters and edible flowers—everyone went wild! You can also pipe whipped cream around the edges for neat swirls or serve individual mini pavlovas for a charming touch at dinner parties.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare in my house!), store the pavlova base separately from the whipped cream and fruit. Keep the meringue in an airtight container at room temperature to preserve crispness, while the cream and fruit can go in the fridge for up to 24 hours.

Freezing

Freezing pavlova isn’t ideal because it can become soggy upon thawing, but if you’re in a pinch, freeze the baked meringue base alone in an airtight bag for up to a month and whip the cream fresh when ready to serve.

Reheating

I don’t recommend reheating the pavlova once assembled, but if you need to freshen up the meringue base, a quick 5-10 minutes in a low oven (250ºF) can help restore a bit of crispness before adding your toppings.

FAQs

Final Thoughts

This Delicious Fruit Pavlova with Whipped Cream Recipe holds a special place in my heart because it’s such a perfect balance of ease and elegance. Whenever I make it, friends and family can’t stop raving about the light, sweet flavors and beautiful presentation. I promise once you try it, you’ll feel proud to bring it out at your next gathering or even just to treat yourself on a quiet weekend. Give it a go—you’ll love the way it turns out, and I can’t wait for you to enjoy every bite just like I do!

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