Name: Pavlova cake with berries & cream
Cook time: 2 h
Total time: 3 h
Yield: 14
Cuisine: Australian
Ingredients: 9 large egg whites; 600g caster sugar; 1 tbsp cornflour; 1 tbsp white wine or malt vinegar; 400ml double cream; 75g icing sugar plus extra to dust; 2 tsp vanilla extract; 250g mixed berries plus a handful extra for the top

Home
Recipes
Pavlova cake with berries & cream

Pavlova cake with berries & cream

Sarah Cook

Save recipe

Serves 12 - 14

More effort

Prep: 1 hr

Cook: 2 hrs

Plus cooling

A star rating of 4.7 out of 5.9 ratingsRate

loading...

As well as looking gorgeous, this wedding cake also doubles as dessert

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Orange berry wedding cake

A star rating of 4.9 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

9 large egg whites
600g caster sugar
1 tbsp cornflour
1 tbsp white wine

or malt vinegar

To assemble and serve

400ml double cream
75g icing sugar

plus extra to dust
2 tsp vanilla extract
250g mixed berries

plus a handful extra for the top

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (12)

kcal413
fat18g
saturates10g
carbs63g
sugars62g
fibre1g
protein3g
salt0.2g

low

Method

step 1

Heat the oven to 120C/100C fan/gas ½. Draw three circles, 20cm, 16cm and 12cm on baking parchment (a compass is really good for this). Flip the paper onto baking sheets, so the pen is underneath.
step 2

Whisk whites until stiff peaks form on the ends of the electric whisk. Tip in a quarter of the sugar, whisk back to stiff, then repeat once adding the cornflour and vinegar, before folding in remaining sugar. Spoon the mixture into the circles, shaping to fill, smoothing the centre but leaving the edges rough. Bake for 30 mins then turn down to 100C/80C fan/gas ¼ and cook for 1½ hrs more – they will peel away from the parchment when done. Cool in oven with the door slightly ajar. Meringues will keep for 2 weeks in an airtight container.
step 3

Whip cream with the icing sugar and vanilla, drop in the berries and fold just once or twice. Chill for up to 24 hrs until ready to assemble – the pPavlovas are best assembled no more than 1 hr before serving.
step 4

Peel the meringues completely from paper and stack on a serving plate, layering with cream. Arrange a few more berries on top, then dust with icing sugar.

RECIPE TIPS

TO ASSEMBLE

Dot small spoons of cream on each pavlova. Gently stack from largest to smallest on your serving plate. Dust with a little icing sugar, then serve with remaining cream and berries on the side. (Adding berries and more cream to the layers will make them too heavy when there are so many to stack.)

WANT A CAKE TO CUT?

Here’s how to make just one dramatic, centrepiece cake that will double as dessert for around 40 guests, and can be assembled in the morning. Make the meringue recipe and shape into 23cm, 20cm and 17cm circles. Bake as above, then make a second batch and shape into 26cm, 14cm, 11cm and 8cm circles, again baking as above. Multiply the vanilla cream by 4 and berries by 6, but don’t mix.

Recipe from Good Food magazine, May 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now