Berry Pavlova Cake

Last updated on September 15th, 2023.

This Berry Pavlova Cake is a combination of a crunchy and creamy dessert filled with a creamy filling that is bursting with fresh summer flavors.

There are two ways to celebrate the American flag. The first way is pie. Any kind, whether its apple pie, cherry pie, pear pie, peach pie, banana cream pie, key lime pie. It does not get more American than American pie.

The second way is to sparkle that red white and blue. And do it proudly, loudly, and deliciously. Hence, Berry Pavlova Cake. Or shall I say “God Bless America”!

Yep, if there is one thing I am sure of is that I love my county. (and pie. I LOVE PIE).

AND that this year, 2020 is the year to remember. So if wildfires, world pandemic, social injustice is on the list, there is plenty of room for some sweet, show stopper, red white, and blue dessert.

What Ingredients Are In This Recipe:

• Egg whites
• Sugar
• Corn Starch, just 1 tsp is enough to coat the sugar crystals and transform every bite from crunchy and crumbly into a soft and melt-in-your-mouth heaven.
• Vanilla bean paste, I like using it and seeing the beautiful vanilla bean speckles in the white Pavlovas and cream filling.
• Frozen berries. For this recipe, I like using frozen berries for a few reasons. Firstly, it is the more economical option and secondly, you can find it all year long. However, you can definitely use fresh berries.
• Sugar
• Freshly squeezed lemon juice.
• Heavy whipping cream, feel free to use heavy cream. I found that it whipped just as well.

How to Make This Berry Pavlova Cake Recipe:

There are three steps (not including the assembling) in making this Berry Pavlova Cake. For more information, check out my post about How To Make Meringue.

Step 1, Make the Pavlovas

This is where the fun begins. I choose to make 3-6″ layers but you can go ahead and choose your design. For example, you can go with 2-8″ layers, mini pavlovas or even use Zoe Bake’s famous Pavlova design.

SET UP: Use a pencil and a plate or a paper board to mark the circles. (I use Wilton 6″ cake board)

This recipe calls for Swiss meringue. Basically, we cook the egg whites and sugar before whipping it to incorporate air. We do that by placing our bowl over a pan that is less than 1/4 full of simmering water. This way our mixture will get the heat without cooking the eggs.

Once the meringue is ready we will divide and shape it into our desired design.

Once the sugar has dissolved we will start whipping it until we reach a stiff and shiny meringue, adding the cornstarch and vanilla bean halfway into the mixing process.

Steps 2 and 3:

These are the simplest steps. Add all of the ingredients into a bowl then cook/whip.

You can fill the layers with Whipped Cream like the recipe calls, or Creme Legere for a more enhanced vanilla flavor.

Storing the Pavlova:

Assembled, it is best to serve immediately. Please remember that the sugar in the Pavlova will melt/dissolve when it comes in touch with liquid/moist.

You can make ahead the Pavlova and keep it at room temperature for up to 48 hours. Also the berry mix and refrigerate for up to 5 days in a tight container.

Few More Very Important Notes and Tips about This Berry Pavlova Cake:

• The recipe calls for 1.5 hours bake time, however, please note that since each oven is different and bake time depends on the size of your pavlova the time might vary. The way to know if the Pavlovas are ready is by very gently try to move/lift them from the parchment paper. If the parchment paper peels off clean then they are ready, if there is still some meringue stuck on the paper or you feel like they can not be removed, it needs more time.
• The amount of the cream and berry mix will yield in a very messy cake, and that is a personal preference. Make sure you add as much or as little of fillings as you like.
• Use this recipe as a base for any type of filling and also flavor combinations.

HAPPY BAKING!!!

Here are some more pie recipes you might enjoy:

• Blackberry Ginger Pie
• Very Berry Pie

Also, one more thing…

Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. Would love to see your creations!

Lastly, did you like this recipe and find inspiring? Save THIS PIN to your Desserts or Meringue boards.