Pavlova Cake with Berries

Everyone loves a good Pavlova, and this recipe couldn't be simpler. Piled high with fresh seasonal fruit, it's an absolute summer show-stopper — a light, airy meringue topped with fruit and whipped cream. Legend says it was created in honor of Russian ballerina Anna Pavlova during her early 20th-century ballet tour of Australia and New Zealand.

Ingredients

Meringue

• 4 egg whites
• 250g caster sugar

Topping

• 500g mixed berries (strawberries, raspberries, blackberries)
• 4 tbsp icing sugar
• 1 shot amaretto
• 300-350ml double cream

Directions

1. Preheat oven to 150°C/300°F. Using a pencil, trace the circumference of a dinner plate onto baking parchment as a guide.
2. Whisk egg whites until stiff peaks form, then gradually add sugar, 1 tbsp at a time, until the meringue looks glossy.
3. Spread the meringue inside the traced circle, building the sides slightly higher than the middle to create a shallow crater.
4. Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside — this prevents cracking.
5. Once cool, chop the strawberries. Whip the cream with remaining icing sugar and amaretto until soft peaks form, then spread over the meringue.
6. Layer with berries, repeating meringue, cream, and berries as desired. Serve with tea or coffee.

Hugs, Alla xox

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