Pavlova cake with assorted berries

Votes: 4

Time: 2 hours 40 minutes
Complexity: easily
Servings: 6

Pavlova cake is a meringue layer topped with whipped cream and juicy ripe berries, which look stunning against a snow-white cloud of meringue. The essence of this dessert lies in the layer itself, which should be crisp and crisp on the outside, yet soft on the inside. The meringue is baked at a low temperature, literally drying out in the oven, without darkening. For the topping, prepare a mixture of fresh raspberries, strawberries, and blueberries, mixing the berries with Triple Raspberry Sauce. This will make the berries even juicier and more flavorful.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

Whites of 4 large eggs, room temperature
A pinch of coarse salt
1 cup of sugar
2 tsp cornstarch
1 teaspoon white wine vinegar
0.5 tsp vanilla extract
Sweet whipped cream, recipe below
1 cup fresh strawberries, hulled and thinly sliced
1 cup fresh blueberries
1 cup fresh raspberries
Triple Raspberry Sauce, recipe below

Sweet whipped cream

1 cup chilled heavy cream
1 tbsp. sugar
1 tsp vanilla extract

Triple Raspberry Sauce

1 cup fresh raspberries
0.5 cups of sugar
1 cup seedless raspberry jam (340g jar)
1 tbsp. l. raspberry liqueur (framboise)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, meringue, strawberry, raspberry, blueberry, raspberry jam, raspberry liqueur, wine vinegar, starch

Cooking the dish according to the recipe:

Preheat oven to 80°C.
Place a sheet of parchment paper on a baking sheet. Draw a circle on the paper, tracing the diameter of a 22 cm plate, then flip the paper over so the circle is on the back. This will prevent pencil marks from appearing on the meringue.

Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until stiff peaks form, about 1 minute. While beating on high speed, gradually add the sugar and beat until stiff, glossy peaks form, about 2 minutes.
Sift cornstarch over the beaten egg whites, add vinegar and vanilla, and fold lightly with a rubber spatula. Place the meringue in the center of the parchment-lined circle and smooth it out to form a disk. Bake for 1.5 hours. Turn off the oven, crack the door, and let the meringue cool completely in the oven for about 1 hour. The cake will be crisp on the outside and soft on the inside.
Invert the meringue layer onto a plate and spread it completely with whipped cream. Combine the strawberries, blueberries, and raspberries in a bowl and add about 1/2 cup of raspberry sauce, or enough to lightly coat the berries.
Carefully spoon the berries into the center of the cake, leaving a space around the edges. Serve immediately with extra raspberry sauce.

Whipped cream

Whip the cream in the bowl of a stand mixer using the whisk attachment (you can also use a hand mixer). When it begins to thicken, add the sugar and vanilla and continue whipping until stiff peaks form. Be careful not to overwhip!

Exit: 1 tbsp.
Triple Raspberry Sauce

Combine raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, reduce heat, and simmer for 4 minutes. Place the raspberries, jam, and framboise in the bowl of a food processor fitted with a steel blade and process until smooth. Refrigerate.

Exit: 2 tbsp.