Pavlova cake with berries & cream

Pavlova cake with berries & cream

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(5 ratings)

Prep: 1 hr Cook: 2 hrs Plus cooling

More effort

Serves 12 - 14
As well as looking gorgeous, this wedding cake also doubles as dessert

Nutrition and extra info

Nutrition: per serving (12)

  • kcal413
  • fat18g
  • saturates10g
  • carbs63g
  • sugars62g
  • fibre1g
  • protein3g
  • salt0.17g


  • 9 large egg whites
  • 600g caster sugar
  • 1 tbsp cornflour
  • 1 tbsp white wine or malt vinegar

To assemble and serve

  • 400ml double cream
  • 75g icing sugar, plus extra to dust
  • 2 tsp vanilla extract
  • 250g mixed berries, plus a handful extra for the top


  1. Heat oven to 120C/100C fan/gas ½. Draw three circles, 20cm, 16cm and 12cm on baking parchment (a compass is really good for this). Flip the paper onto baking sheets, so the pen is underneath.

  2. Whisk whites until stiff peaks form on the ends of the electric whisk. Tip in a quarter of the sugar, whisk back to stiff, then repeat once adding the cornflour and vinegar, before folding in remaining sugar. Spoon the mixture into the circles, shaping to fill, smoothing the centre but leaving the edges rough. Bake for 30 mins then turn down to 100C/80C fan/gas ¼ and cook for 1½ hrs more – they will peel away from the parchment when done. Cool in oven with the door slightly ajar. Meringues will keep for 2 weeks in an airtight container.

  3. Whip cream with the icing sugar and vanilla, drop in the berries and fold just once or twice. Chill for up to 24 hrs until ready to assemble – the Pavlovas are best assembled no more than 1 hr before serving.

  4. Peel the meringues completely from paper and stack on a serving plate, layering with cream. Arrange a few more berries on top, then dust with icing sugar.

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Comments, questions and tips

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21st Aug, 2014
I made this with 6 eggs and it was AMAZING! It was a crowd-pleaser and a GORGEOUS dessert on my table. Here is my version:
7th Apr, 2012
This is a foolproof recipe that I have made 5 times to great acclaim. The last time I attempted a meringue was at school 33 years ago so I'm no expert - every time this recipe has been stunning with fantastic comments from my friends!
26th Dec, 2011
Absolutely awesome, I tried a small one 1st (one layer) as I've never made a pavlova before, then I tried this & it's awesome!
28th May, 2011
Looked brilliant and tasted pretty good too - a show stopper for a dinner party!
2nd May, 2011
I meant the cake was easy to transport, not the girls......
2nd May, 2011
Made it for girls' weekend away for a 50th. Easy to transport unassembled. OMG! Just divine and huge and easy peasy. Impressive!
12th Jul, 2013
The temperatures in this recipe do not seem correct, I had to turn my oven up to 120 to to cook the pavalovas. Am I doing something wrong?
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