If you’re searching for a show-stopping dessert that’s bursting with fruity freshness and delicate sweetness, the Super Sized Berry Pavlova Recipe is an absolute delight. This giant, crisp-on-the-outside, marshmallow-soft-on-the-inside pavlova topped with velvety whipped cream and vibrant berry coulis is perfect for sharing with family and friends. Imagine the perfect balance of textures and flavors combined into one impressive dessert that not only looks fantastic but tastes incredible every single time.

Ingredients You’ll Need

A close-up top view shows a small metal pot with a long handle filled with thick, dark purple sauce containing visible pieces of berries. To the right of the pot is a small clear glass bowl filled with white granulated sugar. Below the sugar bowl is a small lemon wedge with a bright yellow peel and pale yellow inside. All items are placed on a white marbled surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Though it might seem like a complex dessert at first glance, the ingredients for this pavlova are simple and trustworthy—each one plays a starring role in creating that iconic texture and fresh flavor profile.

Egg whites (8, separated): The base of the pavlova, these give it that light, airy, and crisp texture when whipped properly.
Caster sugar (2 cups, 400g): This fine sugar dissolves quickly and ensures a smooth, sweet meringue.
Cornflour (2 tsp): Adds a subtle softness to the inside of the pavlova, helping it maintain that perfect chew.
White vinegar (2 tsp): Stabilizes the egg whites and adds a slight tang, making the meringue extra tender.
Vanilla essence (1 tsp for pavlova, 1 tsp for cream): Adds warm aromatic notes that complement the berries beautifully.
Cream (750ml): Whipped into soft peaks, it lends a luscious, rich element to balance the crisp pavlova.
Icing sugar (3 tbsp): Sweetens the whipped cream without weighing it down.
Strawberries (1 x 250g punnet): Fresh, juicy, and bright, perfect for garnishing and adding bursts of flavor.
Frozen berries (500g): Great for making the vibrant, tangy berry coulis.
White sugar (80g): Sweetens the coulis to taste, balancing tartness from the berries and lemon.
¼ lemon: Adds a zesty brightness to the berry coulis, enhancing its fresh fruit flavor.

How to Make Super Sized Berry Pavlova Recipe

Step 1: Prep Your Oven and Egg Whites

Start by preheating your oven to 120ºC using the fan bake setting and line a tray with baking paper. Then, whisk the egg whites until they form stiff peaks. This will take a few minutes, but patience here pays off—the stiff egg whites are the soul of your pavlova, giving it that incredible airy structure.

Step 2: Sweeten and Stabilize the Meringue

Add the caster sugar one tablespoon at a time while continuing to beat the egg whites. This slow addition ensures the sugar dissolves fully, leading to a glossy, stable meringue. Once very stiff peaks form, gently fold in the cornflour, white vinegar, and vanilla essence to help keep your pavlova tender on the inside but crisp on the outside.

Step 3: Bake Your Pavlova

Spread the meringue mixture evenly in a large rectangle on the baking paper. Pop it in the oven and bake for one hour. After the baking time, turn the oven off and leave the pavlova inside to cool completely. This slow cooling step is key to preventing cracks and maintaining that perfect texture.

Step 4: Make the Berry Coulis

While the pavlova cools, take frozen berries, white sugar, and the squeeze of a lemon and simmer them gently on low heat for about twenty minutes. This simmering process softens the berries and melds the flavors into a rich, tangy coulis. Taste as it cooks, adding more sugar if you like it sweeter. Once done, chill it in the fridge until ready to serve.

Step 5: Whip the Cream

Whip together the cream, icing sugar, and vanilla essence until soft peaks form. This creamy cloud topping contrasts beautifully with the crisp pavlova and tangy coulis, making each bite a heavenly experience.

Step 6: Assemble Your Super Sized Berry Pavlova Recipe

Place the cooled pavlova on a large chopping board or oven tray—the size is impressive, and a platter might not do it justice! Spread the whipped cream generously on top, drizzle over the chilled berry coulis, and finish by scattering freshly chopped strawberries for an extra pop of freshness and color. Serve immediately to enjoy all the contrasting textures.

How to Serve Super Sized Berry Pavlova Recipe

This dish is a rectangular layered dessert on parchment paper, placed on a white marbled surface. The bottom layer is a white, fluffy base, likely meringue, with a rough edge. On top is a thick layer of dark purple berry compote spread unevenly. Fresh red strawberries, cut in halves and quarters, are scattered over the compote. Small green mint leaves are mixed lightly in the strawberry layer. Thin white drizzle zigzags are placed over some strawberries, adding contrast and decoration. The overall look is colorful, fresh, and textured. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the fresh strawberries, consider adding a handful of mint leaves for a refreshing twist or a sprinkle of toasted flaked almonds for a subtle crunch; these small touches elevate your presentation and flavor wonderfully.

Side Dishes

This dessert is rich and fruity on its own but pairs nicely with a light glass of sparkling wine or a citrusy lemonade to balance the sweetness. Fresh fruit platters can also complement the pavlova nicely during summer gatherings.

Creative Ways to Present

For a festive occasion, pipe the whipped cream decoratively instead of spreading, or serve individual portions by slicing the large pavlova into generous pieces and layering with extra fresh berries on top. You could even drizzle some chocolate or passionfruit syrup for an extra flavor dimension.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the pavlova base separately from the whipped cream and coulis to maintain crispness. Keep the meringue in an airtight container at room temperature for up to 2 days, while cream and coulis should be refrigerated.

Freezing

The pavlova base does not freeze well because it loses its crisp texture. However, you can freeze the berry coulis in a sealed container for up to 1 month and thaw it in the fridge before use.

Reheating

This dessert is best served fresh and cold, so reheating isn’t recommended. Simply reassemble with fresh cream and coulis if needed for serving after storage.

FAQs

Can I use regular sugar instead of caster sugar?

While you technically can, caster sugar dissolves more easily, which is important for the smooth texture of pavlova. Using regular granulated sugar might leave a grittier result, so caster sugar is best.

Why does the pavlova need cornflour and vinegar?

Cornflour softens the inside of the pavlova, preventing it from becoming too hard, while vinegar stabilizes the egg whites and helps create that signature tender texture.

Can I make the pavlova smaller or individual portions?

Absolutely! You can scale down ingredients for smaller pavlovas or create individual nests on a baking tray, adjusting the baking time accordingly.

What’s the best way to whip cream for this recipe?

Chill your bowl and beaters before starting, and whip the cream just until it forms soft peaks so it remains light and airy, complementing the pavlova perfectly.

How do I prevent the pavlova from cracking?

Slowly cooling the pavlova in the turned-off oven helps avoid temperature shocks that cause cracks. Also, avoid opening the oven door during baking.

Final Thoughts

This Super Sized Berry Pavlova Recipe is truly one of those desserts that bring joy to the table, whether for a special celebration or a casual get-together. Its impressive size, beautiful presentation, and irresistible combination of textures and flavors mean it’s always a crowd-pleaser. Give it a go, and watch it quickly become your new favorite dessert to share!