Desserts

Berry Pavlova for Two

Name: Berry Pavlova for Two
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 2 h 35 min
Yield: Serves 2
Ingredients: 2 large egg whites; 100g sugar; ¼ tsp salt; ¼ tsp cream of tartar; 1 tbsp water; 1½ tsp cornflour; ½ tsp white spirit vinegar; ½ tsp vanilla; 150ml whipping cream; 1 tsp icing sugar; berries, to decorate

Originally published 11 February 2023 · Modified 13 February 2025

A small heart-shaped pavlova with a crisp shell and a marshmallowy centre, piled with cream and fresh berries.

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A heart-shaped berry pavlova on a gold board beside red roses and a bowl of strawberries, from above

A berry pavlova heart showing its tall ridged meringue sides, from a low side angle

I was gifted Small Batch Bakes by Edd Kimber for Christmas and have been inspired to start creating more scaled-down recipes. Small batch desserts are really a winner in a household where you are just two and don't want a ton of leftovers.

So here is a smaller pavlova, more suitable for two (or one, if you don't like to share 😝). I shaped this one into a heart, as Valentine's Day was approaching, and it would make the perfect Valentine's dessert.

Whipped cream, berries, rose petals and baby's breath on a berry pavlova, close up from a low angle

You get a crisp outer shell encasing a soft, marshmallowy centre. The berries add a burst of freshness and help cut the sweetness, but you could use any array of fillings you like.

Meringue making can be temperamental for the best of us, so I've added my top tips after the recipe. Make sure to save them!

Strawberries, cherries, pomegranate and rose petals on the whipped cream of a berry pavlova, close up from above

The crisp ridged meringue shell of a berry pavlova under the berries, close up from the side

The recipe

Berry Pavlova for Two

Serves 2Prep 20 minCook 1 hr 15 minTotal 2 hr 35 min

adventureswithsugar.com/berry-pavlova-for-two/

Method

Method: pavlova

Trace the heart: Line a baking sheet with baking paper and trace a 15cm heart onto the sheet.
Whip the egg whites: Place the egg whites, salt and cream of tartar into a bowl and begin to whip with a hand mixer until medium peaks form.
Add the water and sugar: Drizzle in the water. Then add the sugar a tablespoon at a time and continue to whip for about 5 minutes.
Fold in the cornflour, vanilla and vinegar: Then gently fold in the cornflour, vanilla and vinegar by hand until just combined.
Shape the pavlova: Spread the meringue inside the heart you have traced.
Bake: Preheat the oven to 120˚ Celsius. Bake the pavlova for 60 – 75 minutes.
Cool in the oven: Then switch the oven off, open the door slightly and leave the pavlova in the warm oven for another hour.

Method: topping

Whip the cream: When ready to serve, whip the cream and icing sugar to stiff peaks.
Decorate: Pile the cream on top of the pavlova and decorate with the berries.

What should I know about making a pavlova?

Is my oven at the right temperature?

Make sure it is. An oven thermometer is an amazing investment and is not super expensive.

Why must the egg whites be completely clean?

Any trace of yolk stops the whites whipping to stiff peaks, as the fat gets in the way of the protein. It is also wise to clean your bowl with a bit of vinegar and a paper towel to remove any traces of fat.

Why add the sugar a spoonful at a time?

Adding it gradually and making sure it is fully mixed in stops it liquefying after baking, which can make the meringue weep (that is, liquid begins to leak out).

Which vinegar and vanilla should I use?

Use white spirit vinegar only. The vinegar helps stabilise the egg whites so that you get a nice stiff meringue, but you do not want to taste it, so use as neutral a vinegar as possible. A good quality vanilla also helps to mask it.

What if my pavlova cracks?

Don't panic! Meringue is affected by humidity and other things out of your control, and imperfection is beautiful too. It will still be delicious.

A heart-shaped berry pavlova with a wedge cut out for serving, from a high angle

A slice of berry pavlova on a gold-rimmed plate showing its soft marshmallowy middle, from the side

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