Triple Berry Pavlova

Triple Berry Pavlova

Triple Berry Pavlova

Triple Berry Pavlova

I’ve been crazy about meringue for as long as I can remember. When I was younger I used to beg my parents to go to the American Club for the Sunday buffet dinner just so I could indulge in all the meringue I wanted. That was the only place I could get it.  Since humidity is meringue’s number one enemy, Hong Kong was not the ideal place to make it. See my feature “How to make the perfect meringue” for tips.
Now in Los Angeles, I have been making this triple pavlova a lot. It is a favorite among our friends and I love the simplicity behind it. Try it with whatever fruits are in season at the moment!

Triple Berry Pavlova
8-10 servings

Prep time: 20 min
Rest time: 10-15 min
Cook time: 40-45 min


6 egg whites, room temperature
1 pinch of salt
1 1/2 scant cup (330 g) of cane sugar
1 tsp. of vanilla extract
1 tsp. of cornstarch
1 cup+ 2 tbsp (30 cl) of heavy whipping cream, cold
1 pound (about 450 g) of fresh berries
4 tbsp. of powdered sugar


Preheat the oven to 250°F (120°C).

Cut out three large pieces of parchment paper and lay them out on your table upside down. With a pencil, draw out a circle with a diameter of about 22cm on each parchment paper. Make sure it is visible from the other side.

Take out a large clean bowl. The bowl must be grease-free or the meringue will not form. Add the egg whites and salt. Beat the egg whites with your Kitchen Aid or hand mixer on medium speed until firm. Add the sugar little by little and mix right after. Do so until the sugar has completely dissolved and the egg white forms thick and shiny peaks. Keep mixing while adding the vanilla extract and corn starch.

Using a spatula, spread out the meringue in equal portions on the three parchment papers inside the circle lines. Bake for 40-45 minutes until they are hard and have a bit of color. Swap them around after 20 minutes. Once done, turn off the oven and leave the meringue in the oven with the oven door ajar to let them cool.

In a cold bowl, whip the heavy whipping cream with two tablespoons of powdered sugar until you get a firm whipped cream.

On a serving plate, place one meringue disk. Coat with whipped cream and spread half of the berries throughout. Add the second disk and repeat. Place the third disk on top and dust with the last two tablespoons of powdered sugar.
Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *