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pavlova with whipped cream and red raspberries slice on a plate with the remaining cake on a teal blue cake stand in the background
Heather Wolf

Pavlova with Berries

Crisp and delicate on the outside, chewy and soft on the inside, Pavlova with Berries is all about texture and taste. Filled with fresh whipped cream, crowned with raspberries and dusted with powdered sugar this meringue cake is a show stopper.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Cool 1 hour
Total Time 3 hours 5 minutes
Servings: 6
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Method

Ingredients
  

Pavlova
  • 5 large egg whites room temperature
  • 1 1/4 cups superfine sugar
  • 1 tsp vanilla extract pure
  • 1/8 tsp sea salt fine
  • 1/2 tsp cream of tartar
  • 2 tsp cornstarch
Whipped Cream
  • 1 cup heavy whipping cream cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract pure
Garnish
  • fresh raspberries
  • powdered sugar

Method
 

Pavlova
  1. Preheat oven to 275 degrees
  2. Using a pencil, draw a 6-inch circle on a sheet of parchment paper. Place the parchment circle side down on a baking sheet. Set aside.
  3. Add egg whites to a dry, clean mixing bowl then beat with an electric mixer on medium-high speed until soft peaks form, approximately 5 minutes.
  4. Beat in sugar, 1/4 cup at a time.
  5. Increase mixer speed to high then beat for 2 mintues or until stiff peaks form.
  6. Add vanilla then beat on high for 1 more mintue.
  7. Using a rubber spatula, fold in salt, cream of tartar and cornstarch until incorporated.
  8. Dollop the meringue within the 6-inch circle on the parchment paper.
  9. Using an offset spatula, smooth the sides from the bottom up, repeating all the way around the mound of meringue.
  10. Make an indentation in the top of the meringue (like the opening of a volcano). Note that the indent will collapse as the pavlova bakes. This will create the area that is later filled with whipped cream.
  11. Bake for 60 minutes at 275 degrees then, without opening the oven door, reduce the oven temperature to 250 degrees and continue baking for 45 minutes.
  12. Turn off the oven and let the pavlova cool for 1 hour. Do not open the oven door during this time.
  13. After removing the pavlova from the oven, fill with homemade whipped cream, top with fresh raspberries and dust with powdered sugar. Slice and serve immediately.
Whipped Cream
  1. Combine heavy cream, powdered sugar and vanilla in a large bowl then whip with an electric mixer until medium peaks form.
  2. Cover and refrigerate until ready to use.