Berry Pavlova

Berry Pavlova

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.


Egg whites
130 g
about 4 egg whites - use the yolks for the milk buttercream
260 g
this means double amount for the egg whites
Raspberry jam
2 tbsp
or any other strong flavoured jam
Whipping Cream(32-35%)
500 ml
very cold, from the fridge
Powdered sugar
1 cup
1 cup = 250ml, for whipping the cream
Mixed berries
1 kg
choose whatever you find and like, the more diverse and colorful the better
Quick millk buttercream
5 tbsp
make it using 4 yolks and put the rest in the freezer

Step by step

Step 2

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

Berry Pavlova - Step 2
Step 3

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.

Berry Pavlova - Step 3
Step 4

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.

Berry Pavlova - Step 4
Step 5

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 :)

Berry Pavlova - Step 5
Step 6

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.

Berry Pavlova - Step 6
Step 7

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.

Berry Pavlova - Step 7
Step 8

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.

Berry Pavlova - Step 8
Step 9

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.

Berry Pavlova - Step 9
Step 10

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.

Berry Pavlova - Step 10
Step 11

Put a layer of buttercream, be sure to leave room for whipped cream.

Berry Pavlova - Step 11
Step 12

And put the last layer of whipped cream.

Berry Pavlova - Step 12
Step 13

Wash and cut the fruits (if needed), drain. Spread them evenly over the whipped cream.

Don't skimp on the fruit, the more the better.

You can decorate the top with a few small meringues or melted chocolate.

Berry Pavlova - Step 13
Step 14

You can serve the cake immediately, in which case the cream will be softer, and the meringue a bit stronger.

Berry Pavlova - Step 14
Step 15

After 3-4 hours in the fridge, the buttercream and whipped cream will be firmer and the meringue a little softer.

I liked it more this way, after keeping in the fridge. It all depends on the time you have and your taste.


Berry Pavlova - Step 15
Quantity: 500 g (8-10 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 180 min
Publish date:
Collections: Cakes, Fruit desserts, Desserts

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