Pavlova Layer Cake with Whipped Cream & Berries

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brown eyed baker

Total Time

1 hr 5 mins

Prep Time

20 mins

Cook Time

45 mins

Rating

(12)

Ingredients

8 servings

For the Pavlova:
6 egg whites, at room temperature
Pinch cream of tartar
1½ cups (300g) granulated sugar
For the Whipped Cream:
2 cups (476ml) heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
For the Berries:
Fresh strawberries, coarsely chopped
Fresh blueberries
Fresh raspberries

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Preparation

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Step 1

Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and draw three 8-inch circles on the parchment paper. Spray lightly with non-stick cooking spray.

Step 2

Using an electric mixer with the whisk attachment, beat the egg whites on medium speed until frothy, then add the cream of tartar. Increase the mixer speed to medium-high and beat to soft peaks. While continuing to beat the egg whites, gradually add the granulated sugar (about 3 tablespoons at a time) and beat until glossy and stiff peaks form. Divide the meringue evenly between the three circles and use an offset spatula to form a circular shape.

Step 3

Bake for 30 to 45 minutes, or until firm to the touch. Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavlova to cool completely in the oven.

Step 4

Make the Whipped Cream: Place the heavy cream, sugar, and vanilla extract in a large bowl and beat on medium-high speed until it holds soft peaks.

Step 5

Assemble the Cake: Very gently lift one of the pavlova layers off of the parchment paper and place on a serving plate. Top with one-third of the whipped cream, and sprinkle with a mixture of raspberries, blueberries, and chopped strawberries. Gently place another pavlova layer on top of the fruit, spread another one-third of the whipped cream and sprinkle with fruit. Finally, top with the last pavlova layer, remaining whipped cream and more fruit. Serve immediately or refrigerate for up to 4 hours.