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My husband and I have been married 11 years this month. Time, slow down! This is a very special anniversary for us. Our first child is 5 and will be starting school this year. We didn’t go out of town to celebratebut we did go out to our favorite fancy restaurant and then shared dessert at home.
If you want to surprise your spouse and make dessert extra special, you should try this loaded berry pavlova. It’s light, airy and filled with all the best summer berries. It is crisp on the outside and marshmallowy soft inside. A sweet end to a sweet day!
Let me start out by saying the pavlova is EASY. Meringue is neither complicated or time consuming. It takes some time to bake/dry out in the oven, but your oven does all of the work.
I’ll be sharing all of my tips on getting the correct consistency and provide step-by-step photos of the process to give you confidence to re-create the recipe or make your own variation at home
Ingredients for Pavlova Cake:
6 egg whites, room temperature (*see tip 1below)
1 1/2 cups granulated sugar
2 tsp corn starch
1/2 Tbsp lemon juice
1/2 Tbspvanilla extract
Ingredients for Frosting:
1 1/2 cups cold heavy whipping cream
2 Tbsp granulatedsugar
Ingredients for Topping:
4-5 cups fresh berries(blueberries, raspberries, small strawberries, blackberries..)** see tip 2below
1-2 kiwi fruit, peeled and sliced
*Tip 1:Pavlova eggs will beat best when they are atroom temperature. If you forget this step, place un-cracked eggs in warm water for 15 minutes to bring them to room temp.
**Tip 2: Keep berries dry and chilled prior to use.
How to Make a Berry Pavlova Cake:
Preheat the Oven to 250˚F. Line a large baking sheet with parchment paper.
1. Using the whisk attachment on your stand mixer, beat6 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.
2. Add1/2 Tbsplemon juice, 1/2 Tbspvanilla 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 adeepindent in the center to accommodate the cream and berries later. The center will rise so make a substantial well in the center.
3. 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 let stand in a dry, room temp room up to 2 days or assemble and serveright away.
How to Make the Topping:
1. 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 makecreamahead of time, then cover with plastic wrap and refrigerate until ready to use).
2. 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.
Berry Pavlova Cake Recipe
4.91 from 93 votes
Author: Natasha of NatashasKitchen.com
This pavlova is light, airy and filled with all the best summer berries. A sweet end to a sweet day! Meringue is neither complicated or time consuming. It takes some time to bake/dry out in the oven, but your oven does all of the work. It is crisp on the outside and marshmallowy soft inside.
Ingredients
- 6 egg whites, room temperature (*see tip 1)
- 1 1/2 cups granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
- 1 1/2 cups cold heavy whipping cream
- 2 Tbsp granulated sugar
- 4-5 cups fresh berries, blueberries, raspberries, small strawberries, blackberries..** see tip 2
- 1-2 kiwi fruit, 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
*Tip 1: Pavolva eggs will beat best when they are at room temperature. If you forget this step, place un-cracked eggs in warm water for 15 minutes to bring them to room temp.
**Tip 2: Keep berries dry and chilled prior to use.
- Full Nutrition Label
- Nutrition Disclosure
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Berry Pavlova Cake
Skill Level: Easy/Medium
Cost to Make: $$
I hope you love this easy and wonderful Berry Pavlova Recipe!! 🙂
Natasha Kravchuk
