I recently made this Red Berry Pavlova for Two Recipe, and I have to say—it was absolutely magical. There’s something so satisfying about the crisp meringue outside and the soft, marshmallow-like center. I love how fresh berries and lightly sweetened whipped cream make this dessert feel both indulgent and refreshing.
Plus, making it just for two means I didn’t have to worry about leftovers! Every bite felt special, and I can’t wait to share this mini dessert experience with you. If you enjoy experimenting with flavors, you might also like the Salsa Verde Chicken Enchilada Skillet for a savory twist on dinner ideas.
Ingredients
Here’s what I used to make my Red Berry Pavlova for Two. Each ingredient plays an essential role in giving the dessert its perfect texture and flavor.
- 2 large egg whites, at room temperature – helps the meringue whip up fluffy and stable.
- 1/4 teaspoon cream of tartar – stabilizes egg whites and prevents weeping.
- 1/2 cup granulated sugar – adds sweetness and creates a crisp exterior.
- 1/2 tablespoon cornstarch – softens the meringue interior for that marshmallow texture.
- 1/2 teaspoon fresh lemon juice – balances sweetness and adds brightness.
Toppings:
- 1 cup fresh blackberries – I always use fresh berries for the best texture.
- 1 cup sliced fresh strawberries – ripe strawberries give natural sweetness and vibrant color.
- 2 tablespoons sugar, divided – lightly sweetens berries without making them mushy.
- 2/3 cup heavy whipping cream – creates a rich, fluffy topping that complements the meringue.
Note: This recipe makes enough for two generous servings. If you enjoy breakfast dishes as well, the Menemen Recipe is another delightful treat that’s quick to prepare.
Variations
I love experimenting with this dessert, and you can easily customize it:
- Dairy-free: Use coconut cream instead of heavy whipping cream.
- Sugar-free: Replace granulated sugar with a natural sweetener like erythritol.
- Extra flavor: Add a splash of vanilla extract to the whipped cream or sprinkle zest from a lemon over the berries.
- Seasonal twist: Swap berries for passionfruit, kiwi, or even mango for a tropical touch.
Cooking Time
Here’s what you’ll need to budget for making this dessert:
- Prep Time: 15–20 minutes
- Cooking Time: 45–50 minutes
- Total Time: 1 hour 15 minutes including cooling
Equipment You Need
A few tools make this mini pavlova easier to tackle:
- Mixing bowl – for whipping egg whites.
- Electric mixer – ensures stiff, glossy peaks.
- Baking sheet – for baking the meringue evenly.
- Parchment paper – prevents sticking and helps shape the pavlova.
- Spoon or spatula – for spreading the meringue and creating the center well.
How to Make Red Berry Pavlova for Two Recipe?
Preparing the Meringue
Start by preheating your oven to 300°F. Place egg whites in a clean mixing bowl and beat on medium speed with cream of tartar until soft peaks form. Gradually add sugar, a little at a time, until the mixture becomes glossy and stiff.
Shaping and Baking
Line a baking sheet with parchment paper and invert a 6–8 inch circle as a guide. Spoon the meringue onto the paper, forming a shallow well in the center for the cream and berries. Bake for 45–50 minutes until the exterior is set and crisp. Turn off the oven and let the meringue cool inside for an hour to avoid cracks.
Preparing the Toppings
While the meringue cools, toss blackberries and sliced strawberries with a portion of the sugar and let them sit for 10 minutes. In a separate bowl, beat heavy cream with the remaining sugar until soft peaks form. This gives a light, fluffy texture that pairs perfectly with the meringue.
Assembling the Pavlova
Carefully transfer the cooled meringue to a serving plate. Spoon whipped cream into the center, creating a small well. Top with the macerated berries, arranging them to make the dessert look vibrant and inviting.
Additional Tips for Making This Recipe Better
From my experience, a few tweaks can make this pavlova truly shine:
- I always use room-temperature eggs—they whip faster and reach stiff peaks more reliably.
- Don’t rush the cooling process; leaving the meringue in the oven prevents cracks.
- Fold in cornstarch gently to preserve the fluffiness.
- Use fresh, ripe berries—they’re juicier and sweeter than frozen ones.
- I sometimes chill the whipped cream briefly before spreading for a firmer texture.
How to Serve Red Berry Pavlova for Two Recipe?
Serving this dessert is half the fun. I like to:
- Slice the pavlova carefully with a serrated knife to prevent cracking.
- Garnish with a few extra whole berries for a professional look.
- Dust lightly with powdered sugar for a festive touch.
- Serve immediately after assembling so the meringue stays crisp.
Nutritional Information
Here’s a quick snapshot of what you’re getting per serving:
- Calories: Around 210
- Protein: 2g – thanks to the egg whites.
- Carbohydrates: 30g – primarily from sugar and berries.
- Fat: 9g – from the whipped cream, with 6g saturated fat.
Make Ahead and Storage
You can prep parts of this dessert ahead of time to make serving stress-free:
Meringue: Bake a day in advance and store in an airtight container at room temperature. This keeps it crisp.
Whipped cream: Prepare right before serving; otherwise, it may lose volume.
Berries: Toss with sugar a few hours before serving, then refrigerate in a covered container.
Why You’ll Love This Recipe
This mini pavlova is perfect for when you want a special treat without going overboard:
- Quick for two: No need for a large batch or complicated assembly.
- Light and airy: Perfect for summer or after a heavy meal.
- Customizable: Swap berries, cream, or sugar to fit your preferences.
- Elegant presentation: It looks impressive but is simple to make.
- Deliciously balanced: Crispy outside, soft inside, topped with sweet cream and tart berries.
Red Berry Pavlova for Two Recipe
Ingredients
Method
- Start by preheating your oven to 300°F. Place egg whites in a clean mixing bowl and beat on medium speed with cream of tartar until soft peaks form. Gradually add sugar, a little at a time, until the mixture becomes glossy and stiff.
- Line a baking sheet with parchment paper and invert a 6–8 inch circle as a guide. Spoon the meringue onto the paper, forming a shallow well in the center for the cream and berries. Bake for 45–50 minutes until the exterior is set and crisp. Turn off the oven and let the meringue cool inside for an hour to avoid cracks.
- While the meringue cools, toss blackberries and sliced strawberries with a portion of the sugar and let them sit for 10 minutes. In a separate bowl, beat heavy cream with the remaining sugar until soft peaks form. This gives a light, fluffy texture that pairs perfectly with the meringue.
- Carefully transfer the cooled meringue to a serving plate. Spoon whipped cream into the center, creating a small well. Top with the macerated berries, arranging them to make the dessert look vibrant and inviting.
Notes
- I always use room-temperature eggs—they whip faster and reach stiff peaks more reliably.
- Don’t rush the cooling process; leaving the meringue in the oven prevents cracks.
- Fold in cornstarch gently to preserve the fluffiness.
- Use fresh, ripe berries—they’re juicier and sweeter than frozen ones.
- I sometimes chill the whipped cream briefly before spreading for a firmer texture.