Summer Berry Pavlova Recipe

So yeah — this summer berry pavlova is one of those things that looks fancy but actually? Super chill to make. It’s basically clouds of meringue, whipped cream, and a pile of juicy berries that make your plate look like a party. Easy-ish, budget-friendly if you catch berries in season, and everyone always acts impressed. So. Win.

Ingredients Needed

For the Meringue:

• 6 large free-range egg whites
• 300g caster sugar
• Pinch of sea salt

For the Filling:

• 400g strawberries & raspberries — hulled and halved if needed
• 200ml double cream
• 200ml fat-free natural yoghurt
• 2 tablespoons caster sugar
• 1 vanilla pod
• A few sprigs fresh mint

How To Make Summer Berry Pavlova

1. Whip the Meringue: Chuck the egg whites into a clean mixing bowl. Whisk on medium ’til they form soft peaks — should take a few mins. Keep whisking while you slowly add the sugar and salt. Then crank it up to high and beat until glossy and stiff. Might take 7–8 mins. It should feel smooth when you rub a bit between your fingers — no grainy sugar. If it is, just keep whisking a bit longer.
2. Shape & Bake: Line two trays with baking paper. Spoon out two big circles (about 20cm wide each) — don’t stress over perfection here. Bake at 150°C for about an hour ’til slightly golden but still pillowy inside.
3. Make the Cream Mix: Whip the double cream with the sugar ’til soft peaks. Stir in the yoghurt. Slice the vanilla pod open, scrape out the seeds, and fold ’em in too. That’s your filling sorted.
4. Build the Pavlova: Pick your flattest meringue as the base. Slather on half the cream, scatter on half the berries. Top with the second meringue. Repeat cream + berry deal on top. Done.
5. Finishing Touch: Tear up some mint leaves and chuck them on top. Adds a nice fresh vibe.

Why I Love This Recipe

Honestly, I made this for a BBQ once when I had nothing but a punnet of sad berries, and people wouldn’t shut up about it. The combo of chewy meringue, tangy yoghurt cream, and sweet juicy berries? Hits every time. Plus, looks like effort. Isn’t.

Recipe Tips

• Whisk the egg whites in a super clean bowl — any grease ruins it.
• Don’t open the oven mid-bake. You’ll regret it.
• You can use frozen berries in winter — just defrost and drain them first.
• Yogurt lightens the cream so it doesn’t feel heavy — don’t skip it.
• Make the meringue the day before and store in an airtight tin.
• Use a serrated knife to slice — it’ll crush less.

How To Store Summer Berry Pavlova

• At Room Temperature: Meringue layers alone — up to 24 hrs, airtight.
• In the Fridge: Once assembled? 1 day max. It gets soggy.
• In the Freezer: Wouldn’t. The cream + meringue texture won’t survive.
• Reheating: Nope. You serve it cold.

Nutrition Facts (per serving)

• Calories: ~310 kcal
• Carbs: 36g
• Protein: 4g
• Fat: 16g
• Sugar: 30g
• Fibre: 2g
• Sodium: 50mg

Let’s Answer a Few Questions!

• Q: Can I use just whipped cream, no yoghurt?
  A: Yep! It’ll be richer — still tasty, just a bit heavier.
• Q: How far ahead can I make it?
  A: Bake the meringue the day before. Assemble no more than 2 hrs before serving.
• Q: What berries work best?
  A: Strawberries and raspberries are classic, but blueberries, blackberries, even cherries are great.