Berry Pavlova Cake Recipe creates a stunning dessert with a crisp meringue shell, a soft marshmallow-like center, and a vibrant topping of whipped cream and fresh berries. This Elegant Fruity Dessert is perfect for special occasions, brunches, or weekend treats, offering a light, refreshing balance of textures and flavors. Easy to prepare and customizable, this pavlova is a showstopper that’s sure to impress.
Why You’ll Love Berry Pavlova Cake Recipe
This Berry Pavlova Cake Recipe is a standout Elegant Fruity Dessert:
- Light and Airy: Crisp meringue with a soft, chewy center melts in your mouth.
- Fresh Flavors: Juicy berries and creamy whipped topping create a vibrant taste.
- Simple Elegance: Minimal ingredients yield a restaurant-quality dessert.
- Customizable: Swap fruits or creams to match your preferences.
- I served this at a summer brunch, and it was the ultimate Elegant Fruity Dessert hit!
Ingredients for Berry Pavlova Cake Recipe
Here’s what you’ll need for Berry Pavlova Cake Recipe (serves 8–10):
- For the Meringue:
- 6 large egg whites, room temperature
- 1½ cups (300g) granulated sugar
- 2 tsp cornstarch
- ½ tbsp lemon juice
- ½ tbsp vanilla extract
- For the Topping:
- 1½ cups (360ml) cold heavy whipping cream
- 2 tbsp granulated sugar
- 4–5 cups (600–750g) fresh berries (blueberries, raspberries, small strawberries, blackberries)
- 1–2 kiwi fruits, peeled and sliced
Ingredient Tips:
- Egg Whites: Use room temperature eggs for better volume; ensure no yolk traces.
- Berries: Choose ripe, fresh berries for optimal flavor and texture.
- Cream: Keep cold for faster whipping and stiff peaks.
- Sugar: Granulated works best; powdered sugar can be used for a finer meringue.
- Equipment: Stand mixer with whisk, baking sheet, parchment paper, spatula.
Directions for Berry Pavlova Cake Recipe
Let’s create this stunning Berry Pavlova Cake Recipe!
Preheat and Prep
I preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper to prevent sticking.
Beat Egg Whites
Using a stand mixer with the whisk attachment, I beat 6 egg whites on high speed until soft peaks form. Gradually add 1½ cups granulated sugar, 1 tbsp at a time, beating for 6–7 minutes until stiff, glossy peaks form, ensuring no graininess for this Berry Pavlova Cake Recipe.
Add Flavorings
I add ½ tbsp lemon juice, ½ tbsp vanilla extract, and 2 tsp cornstarch, mixing on low for 15 seconds until fully incorporated.
Shape Meringue
I transfer the meringue to the parchment paper, using a spatula to shape a 10-inch circle with a deep well in the center to hold the cream and berries. I keep the edges higher for structure.
Bake and Cool
I bake at 250°F for 1 hour 30 minutes, then turn off the oven and let the meringue cool inside with the door closed for 1 hour to prevent cracking. Once cool, I remove it; it can sit at room temperature in a dry place for up to 2 days before assembling.
Whip Cream
In a chilled bowl, I beat 1½ cups cold heavy cream with 2 tbsp sugar on high speed for 2–3 minutes until stiff but spreadable peaks form, avoiding overwhipping.
Assemble
Just before serving, I spread the whipped cream over the cooled meringue and top generously with 4–5 cups fresh berries and 1–2 sliced kiwis, creating a vibrant Berry Pavlova Cake Recipe.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hours 10 minutes
- Servings: 8
- Calories: ~300 kcal per serving
- Macros per Serving: 40g carbs, 3g protein, 15g fat, 2g fiber
Variations for Berry Pavlova Cake Recipe
Try these twists on Berry Pavlova Cake Recipe:
- Dairy-Free: Use coconut cream instead of heavy cream for a vegan option.
- Tropical Twist: Top with mango slices, passion fruit pulp, or pineapple.
- Chocolate Drizzle: Add a melted chocolate drizzle for richness.
- Nutty Crunch: Sprinkle toasted almonds or pistachios over the cream.
- Mini Pavlovas: Shape into 4–6 small meringues for individual servings.
Storage
I store the unassembled meringue for Berry Pavlova Cake Recipe in an airtight container at room temperature in a dry place for up to 2 days. Whipped cream can be refrigerated for up to 1 day. Once assembled, I refrigerate leftovers for up to 24 hours, though the meringue may soften. Freezing is not recommended, as it affects the meringue’s texture.
Serving Ideas
Make your Berry Pavlova Cake Recipe a star Elegant Fruity Dessert:
- Classic: Serve as an Elegant Fruity Dessert chilled for a refreshing treat.
- Garnish: Add mint leaves or a dusting of powdered sugar for flair.
- Pairing: Enjoy with sparkling wine, iced tea, or a light dessert wine.
- Presentation: Place on a cake stand as a stunning centerpiece.
- Occasion: Perfect for brunches, holidays, or summer gatherings.
FAQs
Have questions about Berry Pavlova Cake Recipe? Here are answers to common queries:
Can I make the meringue ahead of time?
Yes, store the baked meringue in an airtight container at room temperature for up to 2 days.
How long will the assembled pavlova last?
It’s best eaten within 24 hours after assembling to maintain texture.
What if my meringue cracks?
Small cracks are normal; avoid opening the oven during baking/cooling to minimize them.
Can I use frozen berries?
Fresh berries are best for texture; frozen berries may release liquid and soften the meringue.
How do I ensure stiff peaks in meringue?
Use clean, grease-free equipment and room temperature egg whites with no yolk traces.
Can I make this dairy-free?
Swap heavy cream for coconut cream for a dairy-free version.
What other fruits can I use?
Try mango, peaches, or passion fruit for a unique twist.
Why did my meringue collapse?
Undermixing, humidity, or opening the oven too soon can cause collapse; beat until glossy and cool slowly.
Can I make mini pavlovas?
Yes, shape into smaller rounds and reduce baking time to 1 hour.
What pairs well with this dessert?
Sparkling wine, coffee, or fruit sorbet complement the light flavors.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
This Berry Pavlova Cake Recipe offers a crisp, light meringue base with a soft, marshmallow-like center. Paired with fresh berries and whipped cream, it makes a refreshing and elegant dessert for any occasion. This Elegant Fruity Dessert is easy to customize and guaranteed to impress—try it for your next gathering!
Berry Pavlova Cake Recipe
Ingredients
- 6 egg whites room temperature (*see tip 1)
- 1 1/2 cups granulated sugar
- 2 tsp cornstarch
- 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 fruits peeled and sliced
Instructions
- Preheat the oven to 250°F. Line a large baking sheet with parchment paper.
- Using a stand mixer with the whisk attachment, beat the egg whites on high speed. Gradually add 1 1/2 cups sugar and continue beating for 6 to 7 minutes until stiff, glossy peaks form.
- Add the lemon juice, vanilla extract, and cornstarch. Mix for another 15 seconds until fully incorporated.
- Quickly transfer the meringue to the prepared parchment paper. Use a spatula to shape a 10-inch round circle with a deep well in the center for the cream and berries. The center should be lower to hold the toppings.
- Bake the meringue at 250°F for 1 hour and 30 minutes. Then turn off the oven and let the meringue cool inside the oven with the door closed for an additional hour.
- Once completely cool, remove from the oven. The pavlova can be stored at room temperature in a dry place for up to 2 days before assembling.
- To make the topping, beat the heavy cream with 2 Tbsp sugar on high speed for 2-3 minutes until it forms stiff but spreadable peaks. Avoid overwhipping to prevent the cream from turning buttery. You can prepare the cream in advance and refrigerate it until ready to use.
- Just before serving, spread the whipped cream over the pavlova and top generously with fresh berries and sliced kiwi. Refrigerate any leftovers.
Notes
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