Blueberry and Strawberry Pavlova with Whipped Cream
A light and airy meringue topped with fresh blueberries and strawberries and a cloud of whipped cream, showcasing a patriotic red, white, and blue dessert. This australian-inspired desserts ready in about 95 minutes layers large egg whites, granulated sugar, cornstarch into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 cup fresh blueberries
- 1 cup, sliced fresh strawberries
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper. In a clean bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form.
- Step 2: Gradually add 1 cup granulated sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp vanilla extract.
- Step 3: Spoon the meringue onto the parchment paper into a 7-inch circle, creating a slight well in the center.
- Step 4: Bake for 1 hour and 15 minutes until crisp on the outside. Turn off oven and let meringue cool inside with door slightly open for 1 hour.
- Step 5: In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form.
- Step 6: Once cooled, spoon the whipped cream into the well of the meringue. Top with 1 cup fresh blueberries and 1 cup sliced fresh strawberries arranged to create a red, white, and blue presentation.
Frequently asked questions
How long does Blueberry and Strawberry Pavlova with Whipped Cream take to make?
Total time is about 95 minutes (20 min prep + 75 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Blueberry and Strawberry Pavlova with Whipped Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Blueberry and Strawberry Pavlova with Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blueberry and Strawberry Pavlova with Whipped Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Blueberry and Strawberry Pavlova with Whipped Cream?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
