A huge berry pavlova topped with fresh cream, berry coulis and strawberries. The perfect summer dessert for a crowd!
This giant Berry Pavlova is the perfect dessert to feed a crowd at summer get togethers. It’s a Kiwi classic with a yummy berry coulis to take it up a notch. You can add some white chocolate decorations and sprigs of mint to jazz it up for a special occasion.
There are several other pavlovas on the website that you might like including the Chocolate Pavlova and Mango Pavlova. All are great options for Christmas celebrations.
I love making this dessert for Christmas day. It's light and fresh after the main meal. We have a BIG family. But there is plenty of dessert to go around with this XL pavlova - it serves up to 16 people!
How to make Super sized Berry Pavlova:
Preheat the oven to 120ºC fan bake and line a tray with baking paper. Whisk egg whites until stiff, add caster sugar one tablespoon at a time and keep beating until very stiff. Add cornflour, vinegar and vanilla essence and fold together. Spread in a rectangle on a large oven tray and bake for one hour. Turn off oven and leave the pavlova inside to cool.
Add frozen berries, sugar and lemon into a saucepan and simmer on a low heat for 20 minutes. Cool in the fridge for serving up later. Whip the cream, vanilla and icing sugar together.
To assemble, top the cooled pavlova with whipped cream, drizzle over the berry coulis and finish with chopped fresh strawberries. You may need to serve it on a chopping board or oven tray, this thing is huge!
Recipe FAQs:
Use fresh eggs, they will hold the most air. Separate eggs carefully, any yolk will make it a lot harder to get to stiff peaks (it’s the fat in the yolk). Lastly, use a very clean bowl! I wash my mixing bowl well in hot soapy water before starting, then a trick is you can use a piece of lemon and rub around the bowl. The citric acid helps the whipping process too.
This is best eaten on the day it is made. If kept in the fridge it can still be eaten the following day, but some of the crispy meringue may soften up.
Storage:
If you wanted to get ahead you could make the pavlova and the berry coulis the day before you want to serve them. When you're ready to assemble, simply whip the cream and bring all the parts together.
This is best eaten on the day it is made. If kept in the fridge it can still be eaten the following day, but some of the crispy meringue may soften up.
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Super Sized Berry Pavlova
A huge pavlova topped with fresh cream, berry coulis and fresh strawberries.
Ingredients
- 8 eggs separated (whites only)
- 2 cups caster sugar (400g)
- 2 tsp cornflour
- 2 tsp white vinegar
- 1 tsp vanilla essence (for pav)
- 750mls cream
- 3 Tbsp icing sugar
- 1 tsp vanilla essence (for cream)
- 1 x 250g punnet of strawberries
Berry Coulis
- 500g frozen berries
- 80g white sugar
- ¼ of a lemon
Instructions
- Preheat oven to 120ºC fan bake and line a tray with baking paper.
- Whisk egg whites until stiff, add caster sugar one tablespoon at a time and keep beating until very stiff.
- Add cornflour, vinegar and vanilla essence then fold together.
- Spread in a rectangle on a large oven tray and bake for one hour. Turn off oven and leave the pavlova inside to cool. Now prep the berry coulis.
- Add frozen berries, sugar and squeeze of lemon into a saucepan and simmer on a low heat for 20 minutes. Taste test, this is a tangy coulis but you can sweeten with more sugar if you prefer.
- Cool in the fridge for serving up later.
- Whip the cream, vanilla and icing sugar together.
- Assembly: take the now fully cold pavlova and top with whipped cream, drizzle over the berry coulis and finish with chopped fresh strawberries. You may need to serve it on a chopping board or oven tray, this thing is huge! Serve and enjoy!
Notes
- Best assembled just before eating, leftovers will keep in the fridge but the crispy bits will soften.
- If you slightly over whip the cream you can gently fold through some more runny cream to pull it back from turning to butter.
- Any fresh berries would be great on top.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 267Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 146mgSodium: 49mgCarbohydrates: 19gFiber: 2gSugar: 17gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Jenny Millar
Recipe is fabulous. But how much egg white in mls do I use as I find eggs seem to vary in size regards Jenny. Northern Ireland x
VJ cooks
Hi Jenny, I use standard size 7 eggs for all my baking. They are considered large here in New Zealand. I believe 8, size 7 egg whites, is 250mls or 1 cup of egg white. I hope this helps.
Katherine Evans
If i make this into a round pav is the cooking time the same as for a slab pav ? Also what size tin is the slab pav baked in ?
Thanks
VJ cooks
The cooking time would be the same but you would need a very big tray to make this round. This was cooked on a large flat oven tray (for a standard oven) and went all the way to the edges.
Shelley Laycock
I made this for Christmas Day. It went down a treat and perfect for feeding a crowd.
VJ cooks
Amazing, thank you for the feedback.
Cindi
Hey there! Merry Chriatmas to you and yours! I have just a quick question and I want to know if the 120 is fan forced or conventional oven?
Thank you
VJ cooks
Yes it is fan bake. I have updated the recipe to state this now 🙂
robbie
Hi, what temp in a conventional oven?
VJ cooks
The general rule of thumb is to add 20 degrees, so I would suggest cooking the pavlova at 140 degrees in a conventional oven.
Katherine Evans
Can you make this into a round pav ? ie free form into a round on the baking tray . Thank you
VJ cooks
Yes of course!
Carol Burton
I’m just wondering if the pavlova is chewy in the middle?
Thank you in advance
Vanya Insull
Hi Carol, the pavlova is soft in the middle and crisp on the outside. 🙂
Helen
I’ve only gone and forgotten to put the vanilla extract in the meringue. Will it taste awful?
VJ cooks
Oh that's frustrating. I think it will taste fine though! Let me know how you got on.