Very Berry Pavlova

November 8, 2010

Very Berry Pavlova Recipe

With Christmas right around the corner, now’s the time to start planning your festive feasts. For a delicious dessert idea, try the Very Berry Aussie Pavlova Layer Cake. The Pavlova is one of our favourite national dishes and is a perfect choice to serve up this Christmas.

This Very Berry Aussie Pavlova Cake looks impressive, yet it’s so simple to make, meaning you won’t have to spend hours in the kitchen and will have more time to enjoy the day and celebrate with family and friends.

Better still, it’s a much lighter option when compared to a more traditional Christmas dessert, like trifle or Christmas pudding. It’s also a great gluten free option.

Very Berry Aussie Pavlova Layer Cake

Serves 10

4 large egg whites

1 cup caster sugar

1 tbsp cornflour

2 tsp white vinegar

1½ x 250g punnet strawberries, hulled and quartered

2 x 120g punnet raspberries

350ml light cream

Mint leaves to garnish


Preheat oven to 120°C and line two baking trays with some baking paper. Draw a large circle (25cm in diameter) on each piece of baking paper.

Place egg whites into an electric mixer and beat on medium high speed until stiff peaks form.

Gradually add sugar, one tablespoon at a time, until the sugar dissolves and the mixture is thick and glossy.

Gently fold in the cornflour and vinegar.

Divide mixture evenly between trays and spread with the back of a spoon until they’re an even thickness.

Bake for 50 minutes, swapping trays half way, until mixture is dry and crisp.

Turn the oven off but leave meringues there for one hour, or until completely cooled.

Combine berries in a large mixing bowl.

Beat cream with electric beaters to soft peaks.

Place one of the meringue discs onto serving plate and spread with one third of the cream.

Scatter one third of the berries on top of the cream and place remaining meringue on top.

Spoon the remaining cream on top and pile on the berries. Garnish with mint leaves and serve.


The meringue discs can be made the day before. Keep them on the baking paper and store in an airtight container.

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