With tender, toothsome meringue, lovely light whipped cream and delicious fresh fruit, Pavlova makes the perfect dessert anytime!
Made famous by my late mother-in-law, Avril, whose recipe we still use, Pavlova is an oft-requested family favourite and is a familiar sight on celebration tables in our family. The gorgeous Pavlova above was made by my lovely sister in law, Gail, for our Easter lunch a few years ago.
The History of Pavlova
Pavlova was made in honour of the Russian Prima Ballerina Anna Pavlova back in the 1920’s, and is named for her. There is a bit of a mystery around who invented it, and both Australia and New Zealand have claimed the dessert as their own!
Whatever its history, Pavlova has become even more popular as the years have worn on and today you will find many variations on the original fruit and cream dessert. However, for me, the best Pavlova is always going to be a single layer of meringue topped with fluffy cream and berries like my mother-in-law used to make. (A pavlova made by my late mother-in-law is pictured below.)
Looking for another easy, pretty summer dessert?
Tips for Making Avril’s Pavlova
- Draw a circle on the sheet of greaseproof paper or baking parchment you plan to make the meringue on. My late mother-in-law always told me to do this, and it really does help to make the circle more uniform.
- You can make the meringue base for the Pavlova the day before. Store it lightly covered at room temperature.
- If you do make the meringue base the same day you plan to serve the Pavlova be sure to allow at least a couple of hours for it to cool completely. If you put the whipped cream on an even slightly warm base it will go soggy.
- Just before serving, whip the cream, pile it on the meringue and top with fruit. If you prepare the pavlova too far in advance it will go soggy.
- You can of course vary the fruit depending on what is available or in season.
Mixed Fruit Pavlova – Printable Recipe
Mixed Fruit Pavlova
Ingredients
- 3 egg whites
- 6 ounces caster sugar Caster sugar is also known as superfine sugar
- ½ teaspoon vanilla
- ½ teaspoon corn flour Corn flour is also known as corn starch
- ½ teaspoon white vinegar
- 2 cups double cream Double cream is also known as heavy cream or you can use whipping cream instead
- ¼ cup sugar
- about 2 cups of strawberries, halved
- 1 cup raspberries
- 1 cup blueberries
- 4 kiwis, peeled and sliced
Instructions
- Preheat the oven to 150°C (300°F) or 125°C (250°F) for fan ovens.
- Make the meringue base by beating the egg whites until they are just beginning to stiffen.
- Gradually add the sugar, beating all the time.
- Beat until the sugar is well dissolved.
- When the mixture is very stiff and standing well in peaks, gently fold in the vanilla, cornflour and vinegar.
- Place a piece of greaseproof paper / baking parchment on a baking sheet.
- Spread the mixture in a large circle, making the sides higher than the centre to form a shell.
- Place in the oven for 1 to 1¼ hours watching carefully the first time as all ovens vary. Ideally you want the meringue to be a very, very light golden colour when it is cooked.
- Let the meringue cool completely on the baking sheet.
- When it is completely cool, carefully remove it from the greaseproof paper and place it on a large serving plate.
- An hour before serving, whip the cream until soft peaks form.
- Beat in the sugar, a bit at a time, until stiff peaks form.
- Carefully spread the whipped cream over the meringue base. Don't pile it too high, you want the edges of the meringue to still stand proud.
- Decorate the cream topped meringue with the fruit.
- First place a circle of halved strawberries around the side, then a circle of blueberries inside that.
- Make another circle of kiwi slices inside the blueberry circle and fill it with the raspberries.
- Place in the fridge until ready to serve.
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.
More Summer Dessert Recipes You Will Love
Easy No Bake Orange Cheesecake
Raspberry and Rose Jelly and Cream
Limoncello and Blueberry Syllabub
Comments & Reviews
That is just stunning!
Thank you so much, Sarah. My sister in law, Gail, made this particular one 🙂
This pavlova looks so fresh and yummy! I love this idea for spring and summer fruits! Please. Bring it to our next #PureBloglove party!
Thank you, Diane! I will 🙂
The picture is great April and the recipe is straight forward I do them a lot! Do remember to fold in the cornflour and vinegar carefully as they do make the difference to the pavlova.
Gail
Thank you, Gail – Alex took the photo 🙂 That’s an excellent tip about the cornflour and vinegar. Thank you again for letting me use your Pavlova for the post! x
What a stunning pavlova April! How lovely this would be to serve for a spring luncheon dessert!
Thank you, Linda! My sister in law did a wonderful job making this one – and my son took the main photograph so this post was really a team effort 🙂
I just adore pavlova and cannot understand why people think it is difficult to make. I’ll even always add an extra egg yolk to anything eggy so I can have an egg white for the freezer and meringue.
That’s a great idea, Helen! It’s amazing how well egg white will freeze! I also buy pasturised egg whites in cartons to keep on hand sometimes – although it does make it very tempting to just whip up a meringue or two!
Wow April…Gorgeous!!!
Thank you, Nancy!
I really like the fruit topping. Such a colorful and flavorful dessert.
Thank you, Peter 🙂
April, this is an amazing dessert! The fruit is so inviting and so pretty!
Thank you, Kecia 🙂
What a lovely and colorful pavlova, April! Exactly my kind of dessert 🙂
Thank you, Del! I’m so glad you like it 🙂
April, I have never tried pavlova before, but your recipe is so enticing! And what a great post!
Thank you, Suzy! I hope you enjoy the recipe if you try it 🙂
Hi April,
Your pavlova looks so pretty filled with all the wonderful fruit. I love a light dessert like this for spring. Thanks so much for sharing with Full Plate Thursday and have a wonderful weekend.
Come Back Soon!
Miz Helen
Thank you, Miz Helen! I hope you had a wonderful weekend too!
This is a gorgeous pavlova!!
It’s such a wonderful dessert 🙂 especially with fresh fruits
Thank you so much, Winnie 🙂
Your pav looks great April! Shared the love today!
Thank you, Joanne!
Lovely recipe, thanks for sharing!
I’m glad you like it, Florian 🙂
The pavlova looks superbly delicious and mouth-watering, April! I enjoyed reading too the history behind this fantastic dessert!
Thank you, Hadia! I’m so glad you enjoyed the post too!
That is just beautiful. Love the colors! But I’m not good at making any desserts that don’t have 3-4 ingredients, and the first two are probably instant pudding and Cool Whip, lol. So can you just mail me a slice? 🙂
I found you on Miz Helen’s link party and wanted to invite you to my link party as well. It’s called Food & Fitness Friday and happens every Friday! I hope you will stop by and share one of these yummy food posts!
Hi Jebbica! Thank you 🙂 I wish I could mail you a slice – it might get a bit squashed though 😉 I’ll pop by on Friday, thank you for the invitation!
I love that this is a family recipe, April! ♥ I had never heard the history of how Pavlova got its name- wonderful! Thank you for sharing this with us at Treasure Box Tuesday- pinned!
I’m so glad you enjoyed the post, Joy 🙂 Thank you for visiting and for pinning too 🙂
This looks beautiful and delicious. I pinned it for the future.
Visiting from Create w/Joy Blog Hop.
Thank you so much, Linda and thank you for pinning too! Have a lovely week 🙂
April, I wish I could make something this stunning. Your recipes always look incredibly scrumptious. Your family and friends are fortunate to have you in their lives. ? I am pinning this recipe now.
Thank you so much, Erin! What a lovely compliment! Thank you also for pinning. My sister in law made this particular Pavolva, but honestly it really is very easy. You can definitely make one like this 🙂
I’ve made mini meringues but never a big one. The photos are gorgeous!
It’s a bit more challenging getting the big meringues off the grease-proof paper, but other than that it’s pretty much the same as for the mini ones, Pauline. Thank you for the compliment about the photos – Alex took them 🙂
April,
That really is an exquisite dessert. Thank you for taking the time to explain its history and your family tradition. Very interesting. Not sure I could make it- but I wouldn’t mind tasting it!
Thank you so much, Judee. I’m so glad you enjoyed the post. My sister in law made this Pavlova, but I make them fairly regularly and you’d definitely have no trouble with it.
April, your mixed fruit pavlova is absolutely breathtaking! I have never made one before, but after reading through your recipe and looking at the beautiful photos, I would really like to try!
Thank you so much, Linda! You would find the recipe very easy, I am sure! Happy 4th of July to you and your family 🙂
Pavlova is a real favourite of mine, this looks amazing piled up with fruit.
Thank you, Julie 🙂
It looks fabulous! I’ve always wanted to try making one of these – you’ve inspired me to give it a try.
I do hope you will give it a try, Carol 🙂 Please do share a photo on my Facebook page if you get a chance!
I haven’t had Pavlova in years. Thanks for reminding me of this yummy, light dessert!
I’m so glad you like it, Cathy. I hope you will make one soon 🙂
This looks delicious… and colorful! 🙂
Thank you so much!
Delicious and a lovely collection of fruit on top
Thank you so much, Fiona 🙂
Light on her feet like the prima ballerina, your family pavlova looks perfect! Love how you’ve dressed it up with the yummy fresh fruit, too!
Thank you so much, Kim!
Yes, please!! This looks delicious. I love Pavlova. Yours looks so yummy. Thanks for sharing at Creative Mondays.
Thank you so much, Claire, and thank you for hosting too!
Thanks again for sharing, I will feature your post today at the blog hop April 🙂
Thank you so much, Claire! That’s a lovely way to start the week off 🙂 I’m on my way over now!
This looks pretty and sounds amazing!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thank you so much, Jess 🙂 I’ve shared!
This dessert looks so good and thanks for sharing the recipe with us April at C&C with J&J.
Thank you so much, Julie. Have a lovely weekend!
This recipe looks incredible. I am a meringue failure so I will cross my fingers that this will turn my luck around 🙂
April, your Pavlova is simply magnificent! I’ve not succeeded at making pavlova yet, but I’m determined to do it! I’m pinning your beautiful recipe to try when my daughter and I are feeling brave.
Thank you so much, Ann! Thank you for pinning as well. I’m sure you and your daughter will be fine making the recipe. And I probably should have mentioned that if the meringue breaks or chips, it honestly doesn’t matter. It’s happened to me but no one notices with all the cream and fruit on top 😉
I love a good Pavlova April and I have pinned this
Thank you so much, Amber, and thank you for pinning too!
Hi April. This looks so pretty and appetizing. I have never eat Pavlova although I have heard of it. Very appealing recipe. Thanks for sharing.
Thank you so much, Leanna 🙂 Do give Pavlova a try – it’s a real treat!
Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!
Thank you so much, Marilyn! We’ve had a very busy weekend, but I’m on my way over to the party now. I really appreciate the feature 🙂
My son made a Pavlova in high school as part of his geography studies, and he still talks about how he enjoyed it.
That’s such a lovely memory, Michele – and it sounds like your son had a very cool geography teacher!
This looks so beautiful and delicious! Perfect for summer!
Thank you so much, Helen! This particular pavlova was made by my sister in law. We all make this recipe so often, but I think this was one of the prettiest examples ever!