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Red Berry Pavlova for Two Recipe
Ben Carraoli

Red Berry Pavlova for Two Recipe

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.
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Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.