Berry Pavlova

This elegant cake is made with layers of merengue, whipped cream, and fresh fruit and is named after a famous Russian ballerina.

Serves: 8Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 4 large egg whites
  • 1 tsp. vinegar
  • ½ cup granulated sugar
  • 1 cup heavy cream
  • 3 Tbsp. confectioners’ sugar
  • ½ tsp. vanilla
  • 2 quarts whole strawberries, hulled
  • 2 pints whole raspberries
  • 1 pint red currants, in small bunches

Directions

  • Preheat oven to 200°F. Arrange the oven racks to the upper and lower thirds of the oven.
  • Line 2 baking sheets with parchment paper. Using a permanent marker or dark pencil, draw a circle on each sheet of parchment paper, using a 10" cake pan as a guide. Flip the parchment over so that the marked circle is facing the baking sheet. You should be able to see the circle through the parchment.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites. As they stiffen, slowly add the vinegar and granulated sugar, scraping down the sides of the bowl as necessary.
  • Tip ½ of the merengue mixture onto the parchment in the center of one 10" circle. Using a rubber spatula, spread the merengue in an even layer to fill the circle. Repeat with the remaining merengue mixture and the other baking sheet.
  • Bake the meringue for 2 hours. Turn off the oven, crack open the door, and let the meringue rest for an additional hour. It should become very crisp and lightly browned.
  • Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the cream, gradually adding in the confectioners’ sugar and vanilla, until it forms stiff peaks, about 2 minutes.
  • Place 1 cooled merengue on a serving platter. Add ½ of the whipped cream. Scatter with ½ of the strawberries, raspberries, and red currants. Repeat with the remaining merengue, whipped cream, and berries, currants. Serve immediately.

Recipe Information

Serves: 8

Ingredients

  • 4 large egg whites
  • 1 tsp. vinegar
  • ½ cup granulated sugar
  • 1 cup heavy cream
  • 3 Tbsp. confectioners’ sugar
  • ½ tsp. vanilla
  • 2 quarts whole strawberries, hulled
  • 2 pints whole raspberries
  • 1 pint red currants, in small bunches

Directions

  • Preheat oven to 200°F. Arrange the oven racks to the upper and lower thirds of the oven.
  • Line 2 baking sheets with parchment paper. Using a permanent marker or dark pencil, draw a circle on each sheet of parchment paper, using a 10" cake pan as a guide. Flip the parchment over so that the marked circle is facing the baking sheet. You should be able to see the circle through the parchment.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites. As they stiffen, slowly add the vinegar and granulated sugar, scraping down the sides of the bowl as necessary.
  • Tip ½ of the merengue mixture onto the parchment in the center of one 10" circle. Using a rubber spatula, spread the merengue in an even layer to fill the circle. Repeat with the remaining merengue mixture and the other baking sheet.
  • Bake the meringue for 2 hours. Turn off the oven, crack open the door, and let the meringue rest for an additional hour. It should become very crisp and lightly browned.
  • Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the cream, gradually adding in the confectioners’ sugar and vanilla, until it forms stiff peaks, about 2 minutes.
  • Place 1 cooled merengue on a serving platter. Add ½ of the whipped cream. Scatter with ½ of the strawberries, raspberries, and red currants. Repeat with the remaining merengue, whipped cream, and berries, currants. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat11g
Saturated Fat7g
Cholesterol40mg
Sodium95mg
Total Carbohydrate45g
Dietary Fiber8g
Sugars34g
Protein9g