Description
This Berry Pavlova Cake is a light and airy dessert featuring a crisp meringue shell topped with luscious whipped cream and a medley of fresh berries and kiwi. Perfect for summer gatherings, it combines the sweetness of berries with the delicate crunch of pavlova for a delightful treat.
Ingredients
Scale
Meringue
- 6 egg whites (room temperature)
- 1 1/2 cups granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
Topping
- 1 1/2 cups cold heavy whipping cream
- 2 Tbsp granulated sugar
- 4-5 cups fresh berries (blueberries, raspberries, small strawberries, blackberries)
- 1-2 kiwi fruit, peeled and sliced
Instructions
- Prepare the meringue: Preheat your oven to 250°F (120°C). In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add 1 1/2 cups granulated sugar, one tablespoon at a time, beating on high until stiff glossy peaks develop and sugar dissolves completely.
- Incorporate stabilizers: Gently fold in the corn starch, lemon juice, and vanilla extract to the meringue mixture. These ingredients help stabilize the meringue and improve texture.
- Shape and bake: Line a baking sheet with parchment paper. Spoon the meringue onto the sheet, shaping it into a circular base with slightly higher edges to cradle the toppings. Bake in the preheated oven for about 1 hour 15 minutes until dry and crisp on the outside. Turn off the oven and leave the pavlova inside to cool completely, ideally overnight, to avoid cracking.
- Make the whipped cream: In a chilled mixing bowl, beat the heavy whipping cream with 2 tablespoons of granulated sugar until soft peaks form. Stop before it becomes too stiff to maintain a soft, silky texture.
- Assemble the dessert: Carefully transfer the cooled pavlova to a serving plate. Spread the whipped cream evenly over the center, then top generously with fresh berries and sliced kiwi. Serve immediately to enjoy the contrast of textures.
Notes
- Use room temperature egg whites for better volume and stability.
- Select fresh, ripe berries to maximize flavor and juiciness.
- To prevent cracks, avoid opening the oven door during baking and allow the meringue to cool gradually.
- This dessert is best enjoyed the day it is assembled for optimal texture.
