Wild Berry Meringue Pavlova Cake

Amazing dessert! Will decorate any holiday table! These cakes are one of the options for serving the famous cake. The meringue has a crispy crust and a moist center. It is topped with soft whipped cream, which is traditionally whipped without sugar. The cakes are decorated with berries and fruits.
cook time: 2h
Chloe Benton
Wild Berry Meringue Pavlova Cake

Nutrition Facts (per serving)

280
Calories
14g
Fat
36g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Lemon juice (a few drops) 0.5 tsp
Powdered sugar (+ 1 tbsp. into the cream) 100 g
Starch (no slide) 1 tsp
Berries (any to your taste) 100 g
Egg whites (from 2 large eggs) 2 pc
Heavy cream (from 33%) 120 g

Recipe instructions

Step 1

Step 1
First, letʼs prepare the meringue. Prepare all the necessary ingredients. You will also need clean and completely dry dishes for whipping egg whites. You can take a glass, enamel, ceramic or porcelain container, but not an aluminum one, as the protein in it will turn gray.

Step 2

Step 2
How to beat egg whites correctly? When separating the whites from the yolks, make sure that not a drop of yolk gets into the whites, otherwise they will not whip. Eggs must be fresh and well chilled (out of the refrigerator). To beat, use the mixer at the lowest speed, gradually increasing the speed. Make sure that the stirrer reaches the bottom of the dish, otherwise the whites at the bottom may remain liquid. Add powdered sugar in several additions without stopping the beating process.

Step 3

Step 3
Add cornstarch to beaten egg whites. You can replace it with potato starch, but reduce the amount by half. Thanks to starch, the finished meringue will be crispy on the outside and creamy on the inside. Pour in lemon juice. Beat for another 2-3 minutes until stiff peaks form. A well-beaten protein mass will become dense, smooth and shiny.

Step 4

Step 4
Carefully transfer the egg white mixture into a piping bag.

Step 5

Step 5
To prevent the meringue from sticking to the bottom of the pan during baking, cover the baking sheet with parchment paper or lightly grease it with butter. Squeeze out six baskets with a depression in the center (as in the photo) from a cooking bag.

Step 6

Step 6
In advance (10-15 minutes before baking), preheat the oven to 140° C. Bake the baskets for about 10 minutes. Reduce temperature to 100 degrees. Bake for about 30-40 minutes. Since everyoneʼs oven is different, the time and temperature may need to be adjusted. When the products turn a light yellow shade, check. They should be dry on top and slightly damp and sticky on the bottom. Do not remove the baskets immediately. Leave them in the slightly open oven for 10 minutes.

Step 7

Step 7
How to whip cream correctly? It is important that the cream is full fat (at least 33%). The dish should be cold, so before whipping, keep it in the refrigerator for 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. Add 1 tbsp. l. powdered sugar. How do you know if the cream is whipped enough? The creamy mass should retain its shape and not spread. The main thing here is not to over-whip the cream so that it does not turn into butter.

Step 8

Step 8
Transfer the whipped cream to a clean, dry piping bag. Choose a nozzle at your discretion. Fill the finished baskets with cream, squeezing it out in a beautiful pattern. If you donʼt have a piping bag, transfer the cream mixture into a thick plastic bag, cut off a small corner and squeeze the cream through the hole. Or just use a spoon. Please note that the egg white baskets are quite fragile, so handle them carefully so as not to damage them.

Step 9

Step 9
Decorate the dessert with berries. Fresh fruits must first be washed and dried with paper towels. Thaw frozen berries (be sure to drain the liquid formed from defrosting). I used raspberries and blueberries, you can use any berries you like. Goes great with buttercream (pitted cherries), apricots, and canned peaches. Serve the dessert immediately, as the baskets may become soggy from the cream.

Additional rubrics

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