About Berry Pavlova Cake
Modeled after a popular Australian dessert, this delicious meringue-based recipe has a marshmallow-like interior, topped with a luscious layer of cream and vibrant berries. The combination of light, airy meringue and juicy, tart berries creates a perfect balance of textures and flavors, making it an elegant yet approachable treat for any occasion. This showstopper balances sweet, tart, creamy, and crunchy and is surprisingly simple to master.
Ingredients for Meringue Base
4 large egg whites, at room temperature
1 cup (200g) granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch
1 teaspoon vanilla extract
Ingredients for Topping
2 cups heavy cream
2 tablespoons powdered sugar
Pinch of salt
1 teaspoon vanilla extract
2 cups mixed fresh berries (such as strawberries, raspberries, blueberries, and blackberries)
2 tablespoons honey or sugar
Zest of one lemon
Mint leaves for garnish
Preparation
01To make the meringue, preheat your oven to 250 F. Line a baking sheet with parchment paper and draw a 9-inch circle on the paper as a guide. In a large, clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Once all the sugar is added, increase the speed to high and beat until the meringue is glossy and stiff peaks form.
02Gently fold in the vanilla extract, white vinegar, and cornstarch, ensuring not to deflate the meringue.
03To shape the meringue, Spoon it onto the parchment paper, using the circle as a guide. Shape it into a disk, smoothing the sides and top with a spatula or the back of a spoon. You can create a slight well in the center to hold the toppings later.
04Bake in the preheated oven for about 1 hour and 15 minutes, or until the meringue is crisp on the outside and dry to the touch. Turn off the oven, leave the door slightly ajar, and let the meringue cool completely inside. This helps prevent cracking.
05Cut any large berries into smaller, bite-sized pieces. Combine the berries, the honey or sugar, and the lemon zest in a medium bowl, and toss to coat. Let this mixture sit for at least ten minutes, until the berries are sitting in a small puddle of their juices.
06In a large bowl, beat the 2 cups of heavy cream with the powdered sugar, salt, and vanilla extract until it forms soft peaks. Be careful not to overbeat.
07Once the meringue base is completely cooled, carefully transfer it to a serving plate. Spoon the whipped cream over the meringue, spreading it out evenly within the well you created but leaving some of the edges exposed for a rustic look. Arrange the fresh berries on top of the whipped cream. You can pile them on for a generous, bountiful look. Garnish with mint leaves for an extra touch of color and freshness.
08Serve immediately, or keep chilled until ready to serve.
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