Berry Pavlova Nest

I love making Berry Pavlova Nests when I want a dessert that looks elegant yet feels light and refreshing. These crisp meringue shells have a delicate, marshmallow-like center and are filled with whipped cream and fresh berries for a beautiful finish.

Why You’ll Love This Recipe

I enjoy how the contrast of textures makes every bite special, from the crisp outer shell to the soft interior and creamy topping. I like that I can customize the fruit depending on the season. I also appreciate that these individual nests look impressive while being surprisingly simple to prepare. Whenever I want a dessert that feels both airy and indulgent, this is one I happily bake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meringue:
4 large egg whites, room temperature
1 cup granulated sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1/2 teaspoon vanilla extract

For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 cup mixed berries (strawberries, blueberries, raspberries)

Directions

1. I preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.

2. In a clean mixing bowl, I beat the egg whites until soft peaks form.

3. I gradually add the sugar, one spoonful at a time, beating until the mixture becomes glossy and stiff peaks form.

4. I gently fold in the cornstarch, vinegar, and vanilla extract.

5. I spoon the meringue onto the prepared baking sheet, shaping it into small nests with a slight indentation in the center.

6. I bake for 60–70 minutes, then turn off the oven and let the meringues cool completely inside with the door slightly ajar.

7. For the topping, I whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

8. Once the meringue nests are completely cool, I fill each center with whipped cream and top with fresh berries.

Servings and Timing

I usually get about 6 individual nests from this recipe.

Prep time: 20 minutes
Bake time: 60–70 minutes
Cooling time: 1 hour
Total time: About 2 hours 30 minutes

Variations

I sometimes drizzle melted dark chocolate over the finished pavlovas for extra richness. When I want a citrus twist, I add a little lemon zest to the whipped cream. I also enjoy using tropical fruits like kiwi or mango instead of berries. For extra flavor, I occasionally add a splash of almond extract to the meringue.

Storage/Reheating

I store the plain meringue nests in an airtight container at room temperature for up to 2 days. I assemble them with whipped cream and berries just before serving to keep them crisp. I do not refrigerate assembled pavlovas for long periods, as moisture can soften the meringue. I do not reheat them.

FAQs

Why did my meringue crack?

I find that rapid temperature changes can cause cracking, so I let the meringues cool slowly inside the oven.

How do I know when the meringue is ready to bake?

I make sure stiff, glossy peaks form and the sugar is fully dissolved before shaping the nests.

Can I make the meringue ahead of time?

I often bake the nests a day in advance and store them in an airtight container.

What berries work best?

I enjoy using strawberries, blueberries, and raspberries, but I use whatever is fresh and in season.

Can I make this dessert dairy-free?

I can use a dairy-free whipped topping alternative instead of heavy cream.

Conclusion

I truly enjoy making Berry Pavlova Nests because they combine crisp texture, soft sweetness, and fresh fruit in every bite. The light meringue and creamy filling create a dessert that feels elegant without being heavy. Whenever I want a show-stopping treat, this recipe is one I gladly turn to.