Champagne-Infused Mixed Berry Pavlova

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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

4 large egg whites
1 cup granulated sugar
1 tsp cornstarch
1 tsp white vinegar
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
2 cups fresh mixed berries (strawberries, blueberries, raspberries)
1/4 cup champagne

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Instructions

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.
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.
Step 3: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula, being careful not to deflate the meringue.
Step 4: Spoon the meringue onto the parchment paper, shaping it into a 7-inch circle with slightly higher edges to hold toppings.
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.
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.
Step 7: Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.
Step 8: Just before serving, top the cooled pavlova with whipped cream and spoon the champagne-soaked berries over the top.