Berry Pavlova

Elena Butuc

This is perfect, very fine and elegant. It's a fusion of fresh fruity taste and a little crunchiness from the meringue. Use whatever fruits you like and you can find in the season. Whipped cream can be combined with any fruit.

I like the most this variant of Pavlova. It's interesting, but also simple. The only thing is to be patient with the meringue top, and very careful not to tan it.

I discovered the Swiss Meringue Recipe while working on this Pavlova. Now I'll give you a reason to be confident and use it without fear. See what a white and fluffy beauty comes out. I assure you that its taste will be even finer.

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Ingredients

Metric US

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Egg whites

130 g

about 4 egg whites - use the yolks for the milk buttercream

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Sugar

260 g

this means double amount for the egg whites

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Raspberry jam

2 tbsp

or any other strong flavoured jam

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Whipping Cream(32-35%)

500 ml

very cold, from the fridge

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Powdered sugar

1 cup

1 cup = 250ml, for whipping the cream

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Mixed berries

1 kg

choose whatever you find and like, the more diverse and colorful the better

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Quick millk buttercream

5 tbsp

make it using 4 yolks and put the rest in the freezer

Step by step

Prepare the Swiss meringue as presented in this recipe .

On a piece of baking paper, draw a circle with a diameter of about 26-28cm.

With a few drops of meringue placed in the corners, attach the baking paper to the oven sheet.

Scoop with a spoon about half the amount of meringue inside the drawn circle and spread evenly over its entire surface.

Put the rest of the meringue in a piping bag and make a high border (use a wider nozzle).

If you don't have a piping bag and a nozzle, use a spoon. Arrange the edges nicely and it's important to be high.

This is what my meringue top looks like. From the leftovers, I made a few small meringues for to use for garnish and to satisfy the little ones' cravings :)

Bake the meringue for 3-4 hours at 60-70 degrees C. From time to time, leave the oven door slightly ajar for 20-30 minutes, then close the door again.

I do this in order to get an immaculate white meringue, not yellow or brown. This happens if the temperature is higher and the sugar in the merengue caramelizes.

While the meringue is in the oven, prepare the milk buttercream according to the recipe here. Allow to cool well.

If you have another verified recipe, use that one.

A first test to check for doneness is to see if the meringue comes easily off the parchment.

When it's ready, remove from the oven and let cool.

When both the meringue and the buttercream have cooled properly, start making the whipped cream.

Find complete instructions here. So, we make the whipped cream right before the cake is assembled.

Now we start assembling the cake.

Place the meringue on a plate and spread with jam in the middle. This is so that the meringue won't soften that quickly once we add the buttercream and the whipped cream.