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Smashed Mixed Berry Pavlova is a pillowy slab of heaven covered in puffy whipped cream, a tart and tangy mixed berry sauce, and loads of freshfruit. Sounds like pure heaven, doesn’t it? This dessert is beyond simple to make and really wow’s a crowd! It’s the ultimate way to celebrate spring.
For me, pavlova is the ultimate way to celebrate the transition from winter to spring.
The texture of the pavlova is like a big puffy cloud with a slightly crispy exterior that literally melts in your mouth with the perfect sugary finish.
You top this miraculous dessert with homemade whipped cream and a homemade mixed berry sauce that both perfectly balance out the sweetness of the pavlova.
It is pure heaven on a plate. The best part, you don’t have to make it look all perfect. The beauty is in the mess!
Finished with a plethora (no one uses that word enough, do they?Plethora… use it more) of mixed berries, it’s an explosion of flavor in every single bite.
This smashed pavlova is a whole new way to serve pavlova that I totally love.
Instead of trying to make perfectly round pavlova slabs and stacking them up with layers of jam and whipped cream, you make blobs on a baking sheet and top it all once it’s cooled.
There’s no special artistic flair required to make this dessert look absolutely STUNNING.
And THAT’S the kind of dessert I can get behind.
When the Man and I went on the Carnival Vista, there was this art dessert at the steakhouse on the ship. Simply put it was one of the most elegant and fascinating desserts I’ve ever had.
They made a giant platter into a work of freaking ART with jams and jellies, candies and cookies, and a giant white chocolate encased ball of ice cream that I got to smash open with the back of a spoon.
It was so much fun to see the whole thing created right in front of our eyes at the table, not to mention eat it.
I used that as direct inspiration for this dessert.
I highly recommend, once the pavlova is out of the oven and cooled, that you take inspiration from this to make your dessert the centerpiece of the table.
You can do the smashing with the back of a spoon right in front of everyone at the table!
Then fill those craters with freshly whipped cream and top it with the homemade mixed berry sauce. Finished with all the fruit and give everyone some forks!
It’s the one dessert that is meant for everyone to gather around and enjoy.
This Recipe’s Must Haves
For baking this meringue, you will need a half sheet baking pan. This particular brand is my favorite!
You will also need a stand mixer to pull together the meringue, before you add it to the baking sheet.
Finally, you will need a saucepan to cook the raspberry compote.
Pin thisSmashed Mixed Berry Pavlova recipe for later!
Smashed Mixed Berry Pavlova
Yield: Serves 6 to 8
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
A mixture of berries tops fluffy whipped cream and a chewy smashed pavlova, making for a fun dessert centerpiece everyone will love!
Ingredients
Pavlova
- 4 egg whites (room temperature)
- 1/8 tsp salt
- 1 cup sugar
- 1 Tbsp cornstarch
Mixed Berry Sauce
- 1 tbsp cornstarch
- 1/2 cup sugar
- 1/2 cup water
- 2 tsp lemon juice
- 1 cup crushed blackberries
- 1 cup crushed raspberries
Toppings
- 1 1/2 cups fresh whipped cream (I made mine by whipping up 1 cup heavy cream in a blender until it formed soft peaks)
- Blackberries
- Raspberries
- Blueberries
- Strawberries, stems removed and sliced
- Garnish: mint leaves
Instructions
- Preheat the oven to 400 degrees F.
- To make the pavlova, begin by beating egg whites and salt until soft peaks form. Gradually add sugar and cornstarch until the mixture reaches stiff peaks.
- Place spoonfuls of the meringue onto a baking tray lined with parchment paper or a silicone baking mat. Reduce temperature to 250 degrees and cook for 1 hour. Turn the oven off and allow pavlova to cool in the oven.
- While the pavlova is baking, combine ingredients for the mixed berry sauce in a medium saucepan over medium-high heat. Allow the mixture to start bubbling, then reduce to a simmer while smashing up the berries with the back of a wooden spoon. Cook for approximately 15 minutes until thickened and jam-like in consistency. Cool completely in the refrigerator until ready to serve.
- Place the pavlova on a large serving plate or marble slab, and crush slightly with the back of a large spoon. Spoon over the whipped cream, then drizzle with the mixed berry sauce.
FAQs
Pavlova shell isn't crisp: is it humid? Pavlovas love to soak up moisture, so avoid making them on humid days. Egg whites won't whip: make sure your metal or glass mixing bowl is completely clean and dry, with no oily residue.
What happens if you don't put vinegar in pavlova? ›
If you've noticed that most pavlova recipes add cornflour and something acidic, often vinegar but sometimes lemon juice or cram of tartar, here's why: adding starch and acid creates a more stable foam and helps prevent several potential problems.
Is it OK to make pavlova the day before? ›
Pavlovas are best made the day before eating, so if it's a wet or humid Christmas Eve, have a back-up dessert. You'll need bowls. Many bowls. And they need to be very dry, and very clean.
How do you make a pavlova not collapse? ›
If you overbeat the mixture after adding the sugar, your meringue may crack and collapse during baking. To avoid this, only beat the mixture until the sugar dissolves – test this by rubbing a little of the mixture between your fingertips.
Why do you put vinegar in pavlova? ›
The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.
What can go wrong with pavlova? ›
Pavlovas can go flat if the meringue base was not whisked enough, or whisked too much. If the meringue base did not reach stiff peaks, the resulting meringue will spread on the baking tray as you try to shape it. This would yeild a flat pavlova.
Why do you put cornstarch in pavlova? ›
Our answer. Nigella's pavlovas, such as Lemon Pavlova (from SIMPLY NIGELLA), contain cornflour (cornstarch) in the meringue. The cornflour helps the meringue to stay soft in the centre, to give the contrast of crisp crust and marshmallowy interior.
Do you leave oven door open when cooking pavlova? ›
I prefer to turn the fan off when making pavlova or macarons. Avoid opening the oven while the pavlova is baking – cook for nearly 2 hours and then leave in the (turned off) oven to cool down. If you can't resist checking, wait until the oven door doesn't feel hot any more.
Can I use apple cider vinegar instead of white vinegar for pavlova? ›
Acid – you can use 1/2 teaspoon of cream of tartar or 1 teaspoon white, apple cider vinegar, or even lemon juice. The pavlova will NOT taste like vinegar, I promise.
How do you tell if a pavlova is cooked? ›
A simple way of determining the temperature of the middle is to stick a probe thermometer in the pav. The tiny hole could be covered with fruit or cream. In my oven the middle of the pav (4 egg whites) was above 80 C when; The pav was baked in the oven for 45 mins.
What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.
How long will a pavlova base keep? ›
They are easily affected by humidity and moisture, so you want to keep them as dry as possible until the last moment. It's best to cook your pavlova as close to when you want to eat it as possible. If kept very carefully, they can last up to two days.
Is it OK if pavlova cracks? ›
It is quite normal for a pavlova meringue to crack slightly and a few small pieces may fall off. However if the pavlova is collapsing completely it could be too soft.
Why is my pavlova like marshmallow? ›
The cornflour (cornstarch) in the meringue mixture helps to give the marshmallowy interior. If you wanted a chewier interior then you could try omitting the cornflour from the recipe.
Why is my pavlova sunk in the middle? ›
If the crust is set but the middle is not adequately set, it will separate as it cools and not have enough structure to hold itself up. As well as this, if the crust is too thick, it will crack and fissure as the pavlova settles.
How do you crisp a soft pavlova? ›
Bake low and slow. To get that perfect pavlova texture you bake the meringue mixture initially at a relatively higher temperature to help set the outside of the pavlova and give a nice crisp crust. The temperature is then turned down low and baked slowly.
Why is my meringue not crisping up? ›
Solution: Leave meringues to cool in the oven.
You can also use the oven to re-crisp soggy or stale meringues. Put them in at a low temperature for ten minutes.
How do you keep pavlova crispy? ›
Store your pavlova in a dry, airtight container.
If your pavlova is left in the open, the sugar in the meringue will absorb moisture in your kitchen's air. This added moisture will turn your crispy meringue into a soft and sticky mess. An airtight container will help shield your meringue from moisture in the air.
Why does a pavlova stay soft? ›
A pavlova meringue differs from a regular meringue as it is not dried out. Instead it is baked at a higher temperature for a shorter period of time, giving a soft marshmallow-like centre. The addition of cornflour (cornstarch) to the meringue also helps to keep the centre of the meringue soft.
