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
- 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 see 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 economic option and secondly, you can find it all year long. However, you can definitely use fresh berries.
- Freshly squeezed lemon juice.
- Heavy whipping cream, feel free to use heavy cream. I found that it whipped just as good.
How to Make This Berry Pavlova Cake Recipe:
There are three steps (not including the assembling) in making this Berry Pavlova Cake.
Step 1, Make the Pavlovas
This is where the fun begins. I choose to make a 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.
Step 2 and 3:
These are the simplest steps. Add all of the ingredients into a bowl then cook/whip.
Storing the Pavlova:
Assembled, it is best to serve immediately. Please remember that the Pavlova is basically air trapped in sugar the 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.
Here are some more pie recipes you might enjoy:
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.
- 5 Large Egg whites (150 g / 5 oz)
- 2 1/2 Cups Sugar (300 g / 11 oz)
- 1 tsp Cornstarch
- 1 tbs Vanilla bean paste
- 2 Cups Frozen (or 4 cups fresh) (452 g / 16 oz)
- 1 Cup Sugar (200 g / 7 oz)
- 1 TBS Freshly juiced lemon, about 1/2 large lemon
- 1 Cup Heavy Whipping cream (240 ml / 8 oz)
- 1/2 Cup Sugar (100 g / 3.5 oz)
- 1 TBS Vanilla bean paste
- 1 Cup Variety of fresh berries (100 g / 3.5 oz)
Preheat oven to 200F, line a large baking pan with parchment paper then trace 3-6" or 2-8" circles. Turn parchment paper so the pencil marks will be facing down.
In a bowl of a standing mixer, place the egg whites and sugar and mix with a hand whisk or a fork.
Place the bowl on top of a pan with simmering water (the water should not touch the bowl) and cook the egg mix while constantly stirring until the sugar has dissolved. About 3 minutes.
Remove from heat and mix mixture using the cage attachment for about 3 minutes on medium-high.
Stop mixer then add cornstarch and vanilla bean paste and keep mixing this time on high until a shiny, stiff pick is formed.
Spoon a 1/3 (or 1/2) of the meringue att eh center of each circle then use a spatula to gently spread the meringue within the lines of each circle.
Bake for 1h and 30 minutes.
Remove from oven and allow to completely cool.
In a medium pan, add the frozen berries, sugar, and lemon juice over medium-high.
While occasionally stirring, allow the mixture to boil then reduce heat to simmer.
Cook for about 15-20 minutes or until the liquid had thickened and reduced by half.
Remove from heat place in a glass container and allow it to cool before use.
Pour heavy cream in a bowl of a standing mixer, add sugar and vanilla bean.
Mix starting with low speed gradually increasing speed to high. The cream is ready when it has thickened.
Place one of the pavlovas on top of your serving dish and spread a 1/4-1/3 of the cream filling on top.
Spoon 3-4 TBS of the berry mix and repeat of the remaining pavlovas
Garnish top with the fresh berries and serve immediately.