Lemon Berry Pavlova Cake Baked Until the Center Springs Back

For Lemon Berry Pavlova Cake Baked Until the Center Springs Back, the counter starts with g Egg whites, t Cream of tartar, and g Sugar. Portion it for 12 people.

Count on 40 minutes of prep, 40 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Pavlova

• 180 g Egg whites
• ¼ t Cream of tartar
• 260 g Sugar
• 1 t Vinegar
• 1 T Vanilla
• 2 t Cornstarch

For the Whipped Cream

• 520 g Heavy whipping cream cold
• 20 g Confectioner’s sugar more to taste
• 1 t Vanilla extract or any other extract that suits your fancy!

For the Macerated Berries

• 500 g Mixed berries I used strawberries, blackberries and blueberries
• 115 g Granulated sugar more or less to taste (my berries weren’t very sweet)
• 50 g Lemon juice more to taste

How the cooking goes

For the Pavlova

1. Prepare a sheet pan with baking paper or a non-stick liner (like a silpat).
2. In the bowl of a electric mixer fitted with the whisk attachment, add your egg whites, vinager and cream of tartar. Begin whisking on medium-low to break up the whites. When they start foaming, begin adding your sugar slowly. This is a lot of sugar so you are going to need to add more than you think at a time. Stop and scrape down your bowl because there are usually chunks of sugar stuck to the side.
3. Once all the sugar has been added, turn the mixer up to high and allow it to whip until stiff peaks form. It will get very white and glossy.
4. Reduce speed then add the vanilla. Turn the speed up to high once more just until the vanilla in incorporated. You don’t want to overwhip at the point.
5. Stop the mixer, remove the bowl from the machine and tap the whisk gently against the side of the bowl to release the meringue trapped in the whisk. There is enough sugar to make this a very stable meringue but you still want to be moderately gently when tapping. Sif the cornstarch directly into the meringue. Fold through sifted cornstarch just until the mix looks even. You don’t want to over fold as every moment that passes and every time you agitate the meringue, it is falling. Not to sound too dramatic.
6. Oven-bake in an oven preheated to 200°F (convection ideally) for 40 minutes to an hour. It is done when you can gently touch the outside and it is firm. If it is still squishy, gently close the oven door and continue baking. The time will vary by the size and shape that you chose to make your pavlova.
7. Turn off oven and allow it to cool in oven for 1 hour. Remove and let it cool until it is no longer warm.

For the macerated Berries

1. At least an hour before you plan to serve the pavlova, mix all the ingredients for the berries in a mixing bowl. You can also do this the night before, but just know that the longer the berries sit in the sugar, the more juice you will have. It’s not right or wrong, just something to know.

For the Whipped Cream

1. In a mixing bowl, combine all the ingredients and whip the cream with a whisk until medium peaks. Stiff is fine too. Honestly, do whatever you want. This can also be done ahead of time.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Chocolate Cheesecake with a Soft Crumb and Chocolate Raspberry Cake Baked Until the Center Springs Back.