Berry Pavlova Cake Recipe
User Reviews
4.9
Berry Pavlova Cake Recipe
Description
Berry Pavlova Cake Recipe creates a large round meringue base characterized by a crisp outer shell and a soft, meringue center. The key ingredients include six room temperature egg whites whipped with sugar until stiff peaks form, stabilized with corn starch, lemon juice, and vanilla extract. The batter is shaped with a substantial well to hold whipped cream and fresh fruit. The meringue is baked slowly at 250˚F for one and a half hours, then cooled gradually in the oven to maintain texture.
The assembled pavlova features a topping of cold heavy cream sweetened with sugar, and an assortment of berries such as blueberries, raspberries, and strawberries combined with sliced kiwis. The contrast of the crisp meringue and the creamy, fruity topping results in a dessert that is both light and satisfying. The variety of berries brings freshness and seasonal flavor.
This pavlova is best served chilled and immediately after assembly to enjoy the textural contrasts. Its delicate nature requires careful handling to avoid cracking or softening before serving.
Tips include using eggs at room temperature for optimal volume and keeping the berries dry and chilled before placing on the cream. Cooling the meringue slowly in the oven prevents cracking and ensures a stable structure.
Ingredients
- 6 egg room temperature (*see tip 1, white
- 1 1/2 cups granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
- 1 1/2 cups heavy cream cold
- 2 Tbsp granulated sugar
- 4-5 cups fresh berries blueberries, raspberries, small strawberries, blackberries..** see tip 2
- 1-2 kiwi peeled and sliced
Instructions
How to Make a Berry Pavlova:
- Preheat the Oven to 250˚F. Line a large baking sheet with parchment paper.
- Using the whisk attachment on your stand mixer, beat 6 egg whites and 1 1/2 cups sugar for 6 to 7 minutes on high speed, or until stiff peaks form. The mixture will be smooth and glossy.
- Add 1/2 Tbsp lemon juice, 1/2 Tbsp vanilla extract and 2 tsp corn starch and continue mixing another 15 seconds or until well blended.
- Transfer immediately to a large sheet of parchment paper and use spatula to form a 10" round ring, making a deep indent in the center to accommodate the cream and berries later. The center will rise so make a substantial well in the center.
- Bake at 250˚F for 1 hour and 30 minutes. Then turn off the oven and with door closed, let it sit inside the oven another 1 hour until cooled. You can keep it in the oven longer to cool since the oven will be off and you might have dinner plans ;). Remove pavlova from oven and let cool completely to room temp then cover and and let stand in a dry, room temp room up to 2 days or assemble and serve right away.
How to Make the Topping:
- Beat 1 1/2 cups heavy whipping cream with 2 Tbsp sugar on high speed 2-3 minutes or until frosting is stiff and spreadable but don't over beat or it will become buttery. (note: you can make cream ahead of time, then cover with plastic wrap and refrigerate until ready to use).
- Just before serving, spread whipped cream over the pavlova and top with plenty of your favorite berries. Refrigerate leftovers. It's best served right away.
Notes
- Use room temperature eggs to achieve the best meringue volume; warm them in water for 15 minutes if needed.
- Keep the berries dry and well chilled until assembly to maintain freshness and prevent sogginess.
- Allow the meringue to cool gradually inside the turned-off oven for a stable, crack-resistant texture.
User Reviews
Overall Rating
4.9
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