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Pavlolva with Fresh Whipped Cream

Pavlova with Fresh Whipped Cream. Light, airy pavlova filled with fresh whipped cream and berries. Drizzled with chocolate ganache. An elegant, beautiful, delicious dessert!
Prep Time20 mins
Cook Time1 hr 40 mins
Cooling Time4 hrs
Total Time2 hrs
Course: Dessert
Cuisine: dessert
Keyword: Pavlova with Fresh Whipped Cream
Servings: 10 servings



  • 4 large egg whites room temperature
  • pinch salt
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 1/4 cup sugar
  • 1/2 teaspoon cream of tarter
  • 1 tbsp corn starch


  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


  • 1/2 cup heavy whipping cream
  • 1/2 cup dark chocolate chips


  • ~1.5 cups fresh mixed berries strawberries, blueberries, raspberries
  • ~ 2 tbsp powdered sugar if desired



  • Preheat oven to 300 degrees. Line a baking pan with parchment paper and draw a 9" round circle on the paper (I trace a 9" round cake pan).
  • Place egg whites and salt in a large bowl or base of stand mixer (see notes above about temp and separating of eggs).
  • Use whisk attachment to beat on high speed until medium-stiff peaks form (stiff enough that it forms peaks, but peaks that don't stand easily on their own). This will take about 3.5 minutes.
  • Add water, vanilla, sugar, cream of tarter, and corn starch. Beat on high speed until stiff peaks form (peaks that easily stand and hold their shape). This will take about 2 minutes.
  • Use spatula to fold in cream of tarter and corn starch.
  • Dump mixture into center of circle on parchment paper. Use spatula to spread out mixture to edges of circle. Then, use spatula to move mixture from center of mixture to the outside, leaving about a 5" round circle (make sure to leave about 1/2" thickness of mixture on the bottom).
  • Next, starting at outside of circle, move spatula from bottom to top in a vertical direction, to form peaks. Once done you should have peaks of the mixture around a 5" round central indentation.
  • Bake for 30 minutes. Then, without opening oven, reduce heat to 250 degrees and bake for another 70 minutes, or until golden in color (Note: Do not open oven at all during this time).
  • Once time is done, turn oven off. Again, do NOT open oven. Let cool completely in oven for about 4 hours, or overnight.
  • Remove from oven and then remove from parchment paper. Transfer to serving plate or cardboard round.


  • Place bowl and whisk of mixer in freezer for at least 15 minutes. Once ready to use, add whipping cream, sugar, and vanilla extract to bowl. Beat on high speed until stiff peaks begin to form and mixture is the the consistency of Cool Whip. Do not over beat.


  • Wait to assemble until just before serving. Fill center of meringue with whipped cream.
  • Place berries on top of whipped creamed as desired.
  • Make chocolate ganache: Place chocolate chips in a heat safe bowl. Place whipping cream in microwave safe bowl and heat until boiling, about 60 seconds. Pour cream over chocolate chips and cover bowl with plastic wrap. Let sit for 5 minutes. Then, remove plastic and whisk until smooth. You can transfer mixture to a squeeze bottle to spread over pavlova, or you may use a spoon to drip the chocolate as desired.
  • If desired, sift powdered sugar over top of pavlova.