Champagne-Infused Mixed Berry Pavlova

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and airy meringue base topped with whipped cream and fresh mixed berries soaked in champagne for a festive touch. This French-inspired recipe, ready in about 80 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 230 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.

Prep: 20 min Cook: 60 min Serves 6 French cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a large bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form.
  2. Step 2: Gradually add 1 cup granulated sugar, 1 tbsp at a time, while continuing to beat on high speed until stiff, glossy peaks form.
  3. Step 3: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula, being careful not to deflate the meringue.
  4. Step 4: Spoon the meringue onto the parchment paper, shaping it into a 7-inch circle with slightly higher edges to hold toppings.
  5. Step 5: Bake for 50-60 minutes until the outside is crisp and pale cream, then turn off the oven and leave the pavlova inside to cool completely with the door slightly ajar.
  6. Step 6: Meanwhile, in a bowl, combine 2 cups fresh mixed berries with 1/4 cup champagne, tossing gently and letting them macerate for 20 minutes.
  7. Step 7: Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.
  8. Step 8: Just before serving, top the cooled pavlova with whipped cream and spoon the champagne-soaked berries over the top.

Frequently asked questions

How long does Champagne-Infused Mixed Berry Pavlova take to make?

Total time is about 80 minutes (20 min prep + 60 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 Champagne-Infused Mixed Berry Pavlova?

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 Champagne-Infused Mixed Berry Pavlova?

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 Champagne-Infused Mixed Berry Pavlova 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 Champagne-Infused Mixed Berry Pavlova?

French 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.

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