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–+ servings
slice of berry pavlova cake on a white plate

Berry Pavlova Cake

5 from 1 vote
Created by Mariam Ezzeddine
This classic berry pavlova recipe is a beautiful but rustic looking dessert that is perfect for the holidays. The elegant dessert is crispy on the outside with a soft marshmallow texture inside! It’s sure to impress your guests.
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Prep Time 5 hours
Cook Time 20 minutes
Total Time 5 hours 20 minutes
Course Dessert
Servings 8 servings
servings

Equipment

  • Mixer

Ingredients

For the Pavlova Meringue

  • 4 large egg whites (about 140 g) room temperature
  • 250 grams caster sugar can be substituted with 250 grams of powdered sugar
  • 1 tsp cream of tartar
  • ½ tsp vanilla extract
  • 1 tsp lemon juice
  • 2 Tbsp corn starch
  • pinch of salt

For the Whipped Cream

  • ¾ cup heavy whipping cream cold
  • 2 Tbsp powdered sugar scooped, and then sifted
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh berries/fruits washed and cut

Instructions

  • Preheat oven to 250F.
  • With a pencil trace a 7” circle on a piece of parchment paper. Flip the traced side down and place parchment paper on the baking sheet.
  • Dip a paper towel in a little bit of vinegar and run it thru the inside of the bowl and whisk. Wipe clean with another piece of dry paper towel.
  • In a cleaned bowl transfer room temperature egg whites and salt. Whisk on medium speed until frothy. Make sure to check the bottom of the bowl to make sure all the egg whites have become frothy. They will turn white in color but will be soft, yet they will start to leave whisk marks. No liquid egg white should be on the bottom of the bowl.
  • Add cream of tartar and whisk to incorporate.
  • Turn the mixer speed to medium-high and start adding sugar one teaspoon at a time. Do so in 5-10 second increments. This is to ensure the sugar has time to dissolve and the meringue is not deflated by a large amount of sugar.
  • Once all sugar is in continue whisking until it completely dissolves. (Please read notes for the easy powdered sugar version. ) To test – stop the mixer and run a little bit of the meringue in between your fingers. No sugar granules should be felt. The mixture will be stiff and glossy.
  • Add in lemon juice, vanilla, and corn starch. Mix with the spatula to incorporate.
  • Spoon the meringue onto the prepared baking tray. Even it out with a palette knife until the traced circle is filled and you have an even layer of meringue.
  • To add cuteness, take a spatula and drag it from the bottom up making the lines.
  • Place pavlova into the oven for 10 minutes. Make sure you place it in the middle rack or in the position where your oven has the most even heat.
  • After ten minutes, without opening the oven, dial down the temperature to 200F.
  • Bake for 2 hours.
  • Without opening the oven, turn off the heat. Let the meringue cool down in the oven. Mine took about 3 hrs. You can turn the oven off and leave pavlova in the oven overnight, to cool down.
  • Once the pavlova has cooled, make the whipped cream.
  • In a bowl of a stand mixer place heavy cream and whip until the soft peaks. Add powdered sugar and whip until thick. Don’t overwhip. Whisk in lemon juice and vanilla. Let it incorporate.
  • Transfer the whipped cream on top of your pavlova cake.
  • Top with fresh berries/fruits.
  • Serve right away. Pavlova Cake must be consumed the same day it is made. Leftovers must be refrigerated but they most likely will get soft and soggy.

Notes

  • Allow pavlovas to rest in the warm oven 30 minutes before removing them to make sure the exterior dries well.
  • Be sure to preheat the oven so you can get the pavlovas right into the oven. Don't like it sit out for long before baking of else the form of it will start melting.
  • Pavlova Cake must be consumed the same day it is made. Leftovers must be refrigerated but they most likely will get soft and soggy.
  • Egg whites whip better when at room temperature but they separate easier when cold. Plan ahead by separating the eggs beforehand and leaving the egg whites out so they come to room temperature. 
  • Make sure there are no egg yolks present in the egg whites as the fat from the egg yolks will affect the egg whites’ ability to create a foam-like structure. 
  • I highly recommend using a scale to get the right amount of egg whites. Eggs vary in size so the scale ensures that you can measure the whites accurately. 
  • The bowl must be clean and dry so the eggs can whip up effortlessly. Use a stainless steel or glass bowl if possible as plastic bowls can retain a film of grease from previous uses.
  • Similarly, the utensils such as the whisk are dry as well.

Nutrition

Calories: 235kcal | Carbohydrates: 39g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 37mg | Potassium: 119mg | Fiber: 1g | Sugar: 35g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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