Pavlova Layer Cake plus Whipped Cream & Berries

This pavlova cake features three layers of pavlova filled and topped with fresh whipped cream and berries. A lovely and light summer dessert!

Have you ever had pavlova? It’s a meringue dessert from Australia or New Zealand (depending on who you ask), and it is utterly fabulous. Also, it is ridiculously straightforward to mix!

We first made a traditional pavlova years ago and immediately fell in love with it. The outside is crisp and light, while the inside is soft and light, almost like whipped marshmallow. They are traditionally served with fresh whipped cream and fruit, and make the reliable dessert when you want something just slightly sweet and light, which makes it a phenomenal summer dessert.

The recipe we used here is adapted from the one we shared all those years ago. Since posting it, some have reported having issues with the egg whites never getting to stiff peaks, and we realized it had to do with adding the sugar all at once, and not gradually. Fixed!

One of our best friends in high school had ANOTHER best friend who was originally from Australia, and this is her mom’s recipe.

Authentic regional family recipe? Our heart skipped a beat!

We used fresh strawberries, raspberries and blueberries since they’re all fantastic right now, but feel free to use whatever kind of fruit you’d like! In the past, we've topped pavlovas with kiwi, blackberries, mango, as well as more berries.

Ironically, when we went back to that post we did years ago, we mentioned that our sister tried the pavlova and liked it so much she said she might request it for her birthday cake. We don’t think she ever did that year, but apparently life has come full circle, ha!

If you need a dessert for Mother’s Day or a special summer occasion (or no occasion at all!), give this pavlova cake a whirl… you’ll love it!

(Pssst… are you a chocoholic? We have a chocolate pavlova recipe, too!)

One year ago: Better-Than-Box-Mix Brownies
Five years ago: Strawberry Cream Cheese Crumble Tart

• Yield: 8 servings
• Prep: 20 minutes
• Cook: 45 minutes
• Total: 1 hour 5 minutes

Ingredients

For the Pavlova

• 6 egg whites, at room temperature
• Pinch cream of tartar
• 1½ cups ( 300 g ) granulated sugar

For the Whipped Cream

• 2 cups ( 476 ml ) heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

For the Berries

• Fresh strawberries, coarsely chopped
• Fresh blueberries
• Fresh raspberries

Method

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 (we traced 8-inch parchment rounds, but you could cake pans or anything else about the same diameter). Spray lightly with non-stick cooking spray.
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 (we estimate that we added 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.
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.
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.
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 (we didn’t measure how much we used, feel free to use a little or a lot!). 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.

Notes

Feel free to use whatever kind of fruit you like best!