Summer Berry Pavlova Cake
A light and airy meringue cake topped with whipped cream and fresh summer berries. Perfect for a sweet end to any meal.
- Prep20 min
- Cook1h 30m
- Total3h 20m
- DifficultyMedium
- Servings8
This pavlova cake is a stunning dessert that is easier to make than you think. The meringue base is crisp on the outside and soft and marshmallowy on the inside, creating a wonderful texture contrast with the creamy topping and juicy berries.
Perfect for summer gatherings, this dessert can be prepared ahead of time and assembled just before serving. The meringue can be made up to two days in advance and stored in a dry place, making it a stress-free option for entertaining.
Ingredients
Servings
Meringue
Whipped Cream
Topping
Converted amounts are rounded.
Method
- Preheat the oven to 250°F. Line a large baking sheet with parchment paper.
- In a stand mixer with the whisk attachment, beat the 6 egg whites and 1½ cups sugar on high speed for 6–7 minutes until stiff, glossy peaks form.
- Add the ½ tbsp lemon juice, ½ tbsp vanilla extract and 2 tsp corn starch. Mix for another 15 seconds until well combined.
- Transfer the meringue to the prepared parchment paper. Use a spatula to shape it into a 10-inch round, making a deep well in the center (it will rise during baking, so the indent should be generous).
- Bake at 250°F for 1 hour 30 minutes. Then turn off the oven, keep the door closed, and let the meringue cool inside the oven for 1 hour. (You can leave it longer if needed.) Remove from the oven and let cool completely to room temperature. The meringue can be stored in a dry place for up to 2 days.
- Just before serving, prepare the whipped cream. In a mixing bowl, beat the 1½ cups heavy cream with 2 tbsp sugar on high speed for 2–3 minutes until stiff peaks form. Do not overbeat.
- Spread the whipped cream over the cooled meringue. Top with fresh berries and kiwi slices. Serve immediately. Refrigerate leftovers.
💡 Tips
- Egg whites at room temperature whip better and more stable meringue.
- Make sure the bowl and whisk are completely clean and free of any grease.
- Do not open the oven during the cooling time to avoid cracking.
Inspired by a recipe from Natasha's Kitchen