Berry pavlova pyramid recipe

The Community prepares an impeccable dinner course that will taste and look magical on your festive table
The Community By Indira Kasaeva
Published on December 4, 2014

This is a festive styling of the traditional Pavlova dessert with sweet merengue and fresh berries in a pyramid. It will take some time to prepare, but the sight and taste of it is definitely worth it…

This is a serving for a party crowd.


  • 2 x 6 egg whites
  • 2 x 350g caster sugar
  • 2 x 1 tsp white wine vinegar
  • 2 x 1 tsp corn flour

For the filling

  • 7 litres double cream
  • 500g tub Greek yoghurt
  • 900g strawberries
  • 750g raspberries
  • 450g blueberries
  • Mint leaves, optional


  • Preheat the oven to 160°C
  • Make the first batch of Pavlova by putting
  • six egg whites into a bowl and whisking until they look like clouds
  • Add 350g sugar, whisking on full speed until the mixture is stiff and glossy
  • Mix 1 tsp vinegar and 1 tsp corn flour together and stir into the mixture
  • Line a baking sheet with baking parchment
  • and spread the mixture out — it should be about 30cm in diameter and 5cm thick (this will be the pyramid base)
  • Slide into the oven, reduce the temperature to 150°C and bake for 1 hour
  • Turn the oven off and leave the Pavlova inside for an hour or overnight
  • Prepare a second batch of mixture
  • Make one Pavlova measuring 25cm in diameter,
  • a second that’s 20cm in diameter, and a third measuring 12cm in diameter (the smallest can be fairly thin and will fit on a baking sheet with the 20cm Pavlova)
  • Cook in the same way: Put the 25cm Pavlova in the oven and bake for 15 minutes,
  • then pop the two smaller Pavlovas in as well and cook for a further 45 minutes
  • Switch off the oven and leave to dry out for an hour or overnight
  • To assemble, whip the cream until just stiff and mix with the yoghurt
  • Place the largest Pavlova on a foil-covered
  • board or tray (it needs to be sturdy), then cover with whipped cream and half the fruit (place berries around the edges more, for the desert to look nice)
  • Place the next-largest Pavlova on top and cover with cream and fruit
  • Continue in the same way with the other Pavlovas. Finish with the last of the cream and a pretty arrangement of fruit and mint leaves (if using) on top
  • When the Pavlova mixture is done baking, do not take it out of the oven immediately — it will fall apart! Instead, let it cool of in the oven for some time


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