🍓 Berry Pavlova Cake (Crispy Outside, Marshmallow Soft Inside)

✨ Ingredients (Serves 6–8)

For the meringue base:

• 4 large egg whites (room temperature)
• 200 g granulated sugar
• 1 tsp white vinegar or lemon juice
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• A few drops pink food coloring (optional)

For the filling:

• 250 ml heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the topping:

• 150 g mixed berries (blueberries, blackberries, strawberries)
• 2 tbsp sugar
• 1 tsp lemon juice

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👩‍🍳 Instructions

Step 1: Make the meringue

• Preheat oven to 120°C (250°F).
• Beat egg whites until soft peaks form.
• Gradually add sugar, one spoon at a time, beating until stiff, glossy peaks form.
• Add vinegar, cornstarch, and vanilla → mix gently.
• Add food coloring if desired and lightly swirl (do not overmix).

👉 Shape into a round disk on baking paper, creating a slight dip in the center.

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Step 2: Bake

• Bake for 90 minutes at low temperature.
• Turn off the oven and let it cool inside (this prevents cracking).

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Step 3: Prepare filling

• Whip heavy cream with powdered sugar and vanilla until soft peaks form.

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Step 4: Make berry sauce

• Cook berries with sugar and lemon juice over medium heat.
• Simmer until slightly thick and syrupy.
• Let cool completely.

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Step 5: Assemble

• Spoon whipped cream onto the meringue base.
• Top with berry sauce and fresh berries.

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💡 Pro Tips

• Make sure no egg yolk gets into the whites → otherwise it won’t whip properly.
• Bake low and slow → ensures crispy outside, soft marshmallow center.
• Let it cool in oven → avoids collapse or cracks.

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🔥 Final Result

A delicate shell that cracks lightly with each bite, revealing a soft, airy marshmallow center. Combined with silky whipped cream and tangy berry sauce, this dessert hits every note: crispy, creamy, sweet, and slightly tart. Elegant, light, and absolutely addictive.