This Classic Berry Pavlova Cake features crisp meringue layers with a marshmallow-soft center, filled with silky mascarpone whipped cream and topped with fresh berries. Light, elegant, and naturally gluten-free, it's the perfect dessert for holidays, birthdays, or summer gatherings.
Published August 1, 2026
Preheat the oven to 250°F (120°C) using the convection setting if available. Line two baking sheets with parchment paper and draw an 8½-inch (22 cm) circle on each sheet. Turn the parchment paper over so the pencil marks remain visible underneath.
10 minPlace the egg whites and a pinch of salt into a clean, grease-free mixing bowl. Beat on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat. Once all the sugar has been incorporated, increase the speed and beat until the meringue becomes thick, glossy, and forms stiff peaks. Gently fold in the cornstarch and vinegar using a rubber spatula without deflating the mixture.
15 minDivide the meringue evenly between the two prepared circles. Using an offset spatula or the back of a spoon, spread each circle evenly and create slightly raised edges to help hold the filling after baking. Smooth the tops or leave soft decorative swirls for a rustic appearance.
10 minBake both meringue layers for 30 minutes at 250°F (120°C). Without opening the oven door, reduce the temperature to 210°F (100°C) and continue baking for another 45 minutes. Turn the oven off, crack the door slightly open, and allow the meringues to cool completely inside the oven. This slow cooling helps prevent cracking.
1 hr 15 minIn a large bowl, beat the mascarpone, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until medium-stiff peaks form, then gently fold it into the mascarpone mixture. If using coffee liqueur, fold it in last until fully incorporated. The finished cream should be light, airy, and stable enough to hold its shape.
10 minPlace one cooled meringue layer onto a serving plate. Spread half of the mascarpone cream evenly over the surface and top with a generous handful of fresh berries. Carefully place the second meringue layer on top, then cover it with the remaining cream. Finish by arranging more berries on top and garnish with fresh mint leaves for an elegant presentation.
15 minRefrigerate the assembled Pavlova for 20–30 minutes before serving. This allows the cream to set slightly while keeping the meringue crisp on the outside and soft inside.
30 minSmall cracks are completely normal and are part of the dessert's rustic appearance. Rapid temperature changes are the most common cause of larger cracks.
Yes. Bake the meringue layers a day or two in advance, but assemble the cake shortly before serving.
The baked meringue layers can be frozen for up to one month. The assembled dessert should not be frozen.
Strawberries, raspberries, blueberries, blackberries, kiwi, passion fruit, and mango all pair beautifully with Pavlova.
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