Triple Berry Pavlova

This meringue cake is crisp on the outside and soft and light on the inside! Topped with homemade whipped cream and fresh berries, it's such an elegant, light and delicious dessert!

Servings

Calories 259kcal

Author Sara

Ingredients

For the Cake

4 large egg whites room temperature
½ teaspoon cream of tartar
¾ cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

For the Topping

1 ¼ cups heavy whipping cream
¼ cup sugar
1 cup strawberries hulled and sliced
1 cup raspberries
1 cup blueberries

Instructions

For the Cake

Preheat oven to 300 degrees Fahrenheit.
Line a baking sheet with parchment paper and trace a circle around the bottom of a 10" pie pan. Invert the paper.
In a large bowl, add cream of tartar to egg whites.
Beat until soft peaks form.
Add the sugar gradually, mixing it well until it dissolves.
Continue mixing until glossy peaks form.
Add the cornstarch and lemon juice.
Spoon the meringue mixture carefully into the middle of the circle on the parchment paper.
Spread out the meringue until it reaches the edges of the circle and use the back of a spoon to form a shallow well in the middle of the meringue.
Bake 50-55 minutes or until meringue is set.
Turn off oven with meringue still inside (do not open the door) and allow to set for 1 hour.
Remove and cool on baking sheet.

For the Topping

Beat the heavy whipping cream until stiff peaks form.
Add the sugar.
Carefully spread the whipped cream on top of the meringue, taking care not to break the cake.
Gently add the berries.

Notes

Ensure Proper Egg White Texture: When beating the egg whites, ensure they reach room temperature for optimal volume and stability. Adding cream of tartar helps stabilize the egg whites and achieve soft peaks. Gradually adding sugar and continuing to beat until glossy peaks form ensures a smooth and stable meringue base for your pavlova.
Mindful Assembly: When spreading out the meringue mixture on the parchment paper, be gentle to avoid deflating the mixture. Use the traced circle as a guide to shape the pavlova evenly. Creating a shallow well in the middle of the meringue allows space for the whipped cream and berries to be nestled on top without overflowing.
Stabilizing Whipped Cream: To ensure the whipped cream maintains its texture and doesn't deflate, beat the heavy whipping cream until stiff peaks form before adding the sugar. Adding the sugar gradually ensures it's evenly distributed and sweetens the cream without causing it to become runny. Carefully spread the whipped cream onto the cooled meringue to create a smooth and even layer before adding the fresh berries.

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