Pavlova with Meringue, Whipped Cream & Berries (Thermomix)
Light, crisp on the outside and soft on the inside, pavlova is a classic dessert that feels elegant yet comforting. Using the Thermomix makes the process simple and reliable, producing a glossy meringue base topped with softly whipped cream and fresh berries. This dessert is perfect for celebrations, holidays, or anytime you want something special without complicated steps.
Why Make Pavlova in the Thermomix?
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Perfectly whipped meringue with minimal effort
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Precise temperature and timing
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Smooth, stable whipped cream
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Consistent results every time
The Thermomix takes the guesswork out of whipping egg whites and cream, making pavlova much more approachable.
Ingredients
Meringue Base
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4 egg whites (room temperature)
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1 cup (220 g) caster sugar
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1 teaspoon white vinegar
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1 teaspoon cornstarch (cornflour)
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1 teaspoon vanilla extract
Whipped Cream
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1 cup (250 ml) cold whipping cream
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1–2 tablespoons powdered sugar (to taste)
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½ teaspoon vanilla extract
Topping
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Fresh berries (strawberries, blueberries, raspberries, or kiwi)
Preparation
Step 1: Prepare the Oven
Preheat the oven to 300°F (150°C). Line a baking tray with parchment paper and draw a circle about 8–9 inches wide as a guide.
Step 2: Make the Meringue (Thermomix)
Insert the butterfly whisk into the Thermomix bowl. Make sure the bowl and butterfly are completely clean and dry.
Add the egg whites and whip:
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4 minutes / Speed 3.5
With the machine running, gradually add the sugar through the lid opening, one spoonful at a time, allowing it to dissolve fully. Continue mixing:
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6–8 minutes / Speed 3.5, until the meringue is thick, glossy, and holds stiff peaks
Add vinegar, cornstarch, and vanilla, then mix:
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10 seconds / Speed 2
Step 3: Shape and Bake
Spoon the meringue onto the prepared tray, using the drawn circle as a guide. Shape with a slight dip in the center to hold the cream later.
Place in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 90 minutes.
Turn the oven off and allow the pavlova to cool completely inside the oven with the door slightly ajar. This helps prevent cracking.
Step 4: Whip the Cream (Thermomix)
Clean and dry the bowl. Insert the butterfly whisk.
Add cold cream, powdered sugar, and vanilla. Whip:
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20–40 seconds / Speed 3, watching closely to avoid over-whipping
Stop as soon as soft peaks form.
Step 5: Assemble
Carefully place the cooled pavlova on a serving plate. Spread the whipped cream over the top and finish with fresh berries.
Assemble just before serving for best texture.
Tips for Perfect Pavlova
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Use caster sugar so it dissolves fully
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Room-temperature egg whites whip better
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Do not rush cooling—sudden temperature changes cause cracks
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Assemble last minute to keep the meringue crisp
Cracks are normal and part of pavlova’s charm.
Storage
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The baked meringue shell can be stored in an airtight container for up to 2 days
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Whipped cream and berries should be added just before serving
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Leftover assembled pavlova should be refrigerated and eaten within 24 hours
A Light and Timeless Dessert
This Thermomix pavlova delivers everything the dessert is loved for: crisp edges, a marshmallow-soft center, silky cream, and fresh fruit. Simple yet impressive, it’s a show-stopping dessert that never fails to delight.