Whole pavlova topped with whipped cream, raspberries, blueberries, and strawberries on a vintage plate beside a cup of coffee.

Betty’s Pavlova

Egg Whites: Separate the eggs while they are cold, then let the whites come to room temperature. Use a completely clean, dry metal or glass bowl, and make sure no egg yolk, water, or grease reaches the whites.
Sugar: Superfine granulated sugar dissolves most easily. Add it gradually and continue beating until a little meringue rubbed between your fingers feels smooth rather than gritty.
Baking: The finished pavlova should remain pale and feel dry and crisp outside while the center stays soft and marshmallow-like. Small cracks are normal. Humid weather may lengthen the drying time or soften the shell.
Make Ahead: Bake the pavlova shell up to 1 day ahead and store it in an airtight container at room temperature in a cool, dry place. Add the whipped cream and fruit only when ready to serve.
Storage: Refrigerate assembled leftovers promptly and eat within 1 day. Do not leave the cream-topped pavlova at room temperature for more than 2 hours.
Serving Suggestions: Serve with lemon curd, chocolate drizzle, berry compote, or coconut cream; Fresh Strawberry Crown Pie and Frozen Strawberry Yogurt Pie make natural companion desserts for spring and summer gatherings.

Name: Betty’s Pavlova
Prep time: 30 min
Cook time: 90 min
Total time: 240 min
Yield: 8 servings
Ingredients: 4 large egg whites; As needed Pinch salt; 1 cup granulated sugar; 1 teaspoon white vinegar; 1 teaspoon cornstarch; 2 cups heavy whipping cream; 2–3 tablespoons powdered sugar; 1 teaspoon vanilla extract; 2–3 cups mixed fresh fruit

The first bite breaks through a delicate crisp shell into the soft, marshmallow-like middle. Betty piles whipped cream and fresh fruit on top, letting that contrast carry the dessert.

By Betty Lou Gardner4 hrUpdated 2026-08-22

This Pavlova is crisp and delicate on the outside with a soft marshmallow-like center hidden beneath billowy whipped cream and fresh fruit! Light yet rich at the same time, it’s the kind of elegant dessert that feels especially beautiful for spring gatherings, summer dinners, and holiday celebrations.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always think pavlova looks prettiest when the whipped cream and berries tumble over the edges a little instead of sitting too neatly on top. Sometimes I pile on extra raspberries because the tart fruit balances the sweet meringue beautifully, and I let the pavlova cool slowly in the oven so the shell stays delicate instead of cracking too much.