Pavlova Cake

This classic dessert was named after a Russian ballerina Anna Pavlova, and there’s a great debate about who made it first: Australia or New Zealand. Anna who probably was as light as a cloud as she fluttered across the stage, so it’s no surprise that her honorary dessert is also as light as a puff of air. It’s crisp on the outside with marshmallowy goodness on the inside, piled high with fluffy cream and loads of fresh fruit. We turned it into a PAVLOVA CAKE doubling the goodness by loading a layer of fluffy cream and fruit in between 2 meringue disks with a tangy berry sauce to add some zing to the show. Perfect for your #July4th party.


  • 8 large egg whites, at room temp
  • 1/4 tsp kosher salt
  • 2 cups sugar
  • 4 t cornstarch
  • 2 tsps white vinegar
  • 1 tsp pure vanilla extract
  • Whipped Cream Filling, recipe follows
  • 1 pint fresh strawberries, hulled and sliced + 1 pint blueberries + 1 pint raspberries
  • Blackberry Coulis Sauce, recipe on blog link in bio
  • Sweetened Whipped Cream, recipe follows
  1. Position a rack in the center of the oven and preheat oven to 180 degrees F. Using a cake pan as a guide draw 2×9″ circles on a piece of parchment paper. Turn the paper upside down and place it on a baking sheet.
  2. Place egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat egg whites on high speed until firm, about 1 minute. With mixer still on high, slowly add sugar and beat until it makes firm, shiny peaks, about 2 minutes.
  3. Remove the bowl from the mixer, sift cornstarch onto the beaten egg whites, add vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hr. It will be crisp on the outside and soft on the inside.
  4. Invert 1 of the disks onto a plate and spread 1/2 of sweetened whipped cream. Combine the berries and place 1/2 of the berries on top with 1/2 blackberry coulis. Top with 2nd disk and speed the rest of the whipped cream and top with the rest of the berries. Serve with remaining coulis.


  • 2 pints fresh blackberries or
  • 1 pound thawed frozen blackberries, with juices reserved
  • ½ cup plus 2 tablespoons sugar
  • ½ teaspoon lavender buds
  • 6 – 8 tablespoons Creme de Cassis
  • 1 to 2 teaspoons of lemon juice (more if needed)

In a saucepan combine all of the ingredients except the Cassis. Bring to a simmer and cook over low heat until the sauce thickens, about 8-10 minutes. Stir often to avoid scorching.

Add Cassis once ingredients cooked.

Strain through a fine-mesh sieve. Set aside to cool.

Store in a sealed jar in the refrigerator for as long as 2 weeks or freeze.


  • 6 ounces (170 grams) white chocolate, finely chopped
  • 1 1/2 cups (600 ml) heavy cream, chilled

In a double boiler or bowl melt the white chocolate over low heat. Remove when nearly melted and continue stirring until smooth. Let cool, returning to the double boiler briefly it it begins to set up.

Either by hand or using a mixer, lightly whip the cold cream until very soft peaks form and it just mounds in the bowl.

Working quickly, with a hand whisk add the lightly whipped cream all at once to the cooled melted chocolate (if you reverse the order, chips will form). Whisk until thoroughly combined, taking care not to over whip and lose the smooth cream consistency. Store in the refrigerator.

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