Berries and chocolate pavlova

Lately I've been extremely busy and didn't have either the time or the energy to cook a fancy cake. And I had a lot of occasions including the nameday of my daughter. In fact, baking a cake was not in my plans at all for this weekend. Everything started from the 5 egg whites that I was having in my fridge since the last cooking. What to do with them? Initially I wanted some meringues, then an angel food cake but the winner was a Pavlova. The recipe is a variation of the classical Pavlova that I made previously.


For the meringue:
  • 5 egg whites ( kept in a perfectly closed bowl inside the fridge for at least a day)
  • 250g sugar

For filling:
  • 500ml whip cream
  • 500g berries (frozen)
  • 100g melted chocolate
  • 50g sour cream


  1. The meringue is made and cooked following instructions in the meringue recipe. But no food coloring is used.
  2. Instead of doing small meringues, do 3 rectangles using a pastry bag.
  3. Bake the meringue on silicon sheets for 1h30 at 100ÂșC, with the oven door a little open then let them cool.
  4. Mix the whip cream separately.
  5. Melt the chocolate  and add the sour cream. Mix until well combined.
  6. Build the cake doing layers of meringue, whip cream, chocolate and berries.


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