Jan 27, 2016, Updated Jan 02, 2018
Please excuse me while I plant my face into this deliciousness! Do you blame me if I tell you I ate this pavlova for lunch? All my healthy eating new year resolution went down the drain the moment I took one bite of this gorgeous dessert. So good you guys! I have a thing for meringues, they are so darn tasty. No wonder I keep making macarons all the time, I mean how can anyone resist them. And pavlova is another favorite. Crispy from outside and gooey marshallow-y from inside, it’s not hard to see why I love it! If you have never had pavlova, then you are clearly missing out. This dessert has it’s origin from Australia/New Zealand. It’s a very popular summer dessert where egg whites are whipped, baked and then topped with fresh fruits and cream. Since the meringue is anyway quite sweet, the topping is usually kept on the lighter side in form of whipped cream. I baked 2 six inches pavlova and layered them to make this Berry Orange Pavlova Cake!
What I have always loved about meringue based desserts is that they are so easy to make and yet look so impressive. Practically to make a meringue you only need egg whites and sugar. It really can’t get easier than that! And the best part? Whosoever will see this dessert will think that you spent hours in the kitchen because it just looks so impressive! Don’t you just love desserts like this? However in spite of how easy it is, you might not be able to get the meringue right every time. Why does that happen? Well few reasons and here’s how you can get them right every single time!
Always work with room temperature eggs. Some people prefer leaving their eggs at room temperature overnight, however I usually leave them for an hour or so and they are good to go. Separate the eggs when they are cold and then let the egg whites come to room temperature. You meringue isn’t going to work if the egg whites aren’t at room temperature.
Make sure there are no egg yolks in your mixture. This is must, so be careful when separating the eggs. The egg whites won’t whip up if there’s yolk in there.
Keep the bowl, your hands, mixture everything fat-free! Basically anything that touches the egg white should not have any grease, if it does then they won’t form stiff peaks. It’s a good idea to wipe your mixture bowl with vinegar before you start.
Once the pavlova is baked, let it cool completely before serving it. Let it cool down in the oven itself and take it out of the oven once it’s totally cooled off.
This is optional but I recommend using cream of tartar while dealing with egg whites. It helps stabilize egg whites.
The berries and orange go so well together in this pavlova cake. It’s refreshing, really delicious and just the right dessert to finish off any meal. If you are planning to make something special this Valentines Day then may I suggest you to give this pavlova cake a try, it’s really good!
Method Line a baking sheet with parchment paper. Draw 2 circles of 6 inches each. I used my 6 inch cake pan to draw these. In a bowl whisk together sugar and cornstarch. Set aside. Using wire whisk attachment of your stand mixer or using your hand mixer, start beating the egg whites at low speed.
Keep mixing and after 2 minutes increase the speed to medium. The egg whites will now form a foam like consistency. At the point add cream of tartar and sugar (with the mixture running). Keep beating and increase the speed to high, after 3-4 minutes the egg whites will form stiff peaks and look shiny. That’s when you know it’s done. Transfer the whipped egg whites onto the circles you made on the pan. Bake at 250 F degrees for 1 hour. After 1 hour, switch off the oven, open it a little, with the meringue inside and let them cool down for 3-4 hours or overnight.
Once the meringue is baked, it’s time to assemble your pavlova cake. Start making the sauce by mixing together berries, sugar and water in a pan. Cook for 6-7 minutes or till the mixture becomes syrupy. Mash the berries with the back of a spoon. Strain the mixture through a sieve to get a smooth syrup. Set aside.
Beat cold whipping cream using the wire whisk attachment of your stand mixer or using your hand mixer. When it starts to thicken a little, add sugar, orange extract and orange zest. Beat till the cream is whipped and forms peaks. Transfer one meringue carefully on the serving tray. Apply whipped cream all over and then place the other meringue on top. Now top with the remaining whipped cream. Drizzle with the prepared berry sauce. Sprinkle some more orange zest and berries on top and serve.
- You can prepare the meringue in advance. However do not assemble the pavlova until you are ready to serve it. Top the meringue with whipped cream and fruits only when you are about to serve.
- If you don’t have orange extract, you can add little orange juice to your whipped cream. Berry Orange Pavlova Cake
title: “Berry Orange Pavlova Cake " ShowToc: true date: “2024-10-06” author: “Williemae Jellison”
Jan 27, 2016, Updated Jan 02, 2018
Please excuse me while I plant my face into this deliciousness! Do you blame me if I tell you I ate this pavlova for lunch? All my healthy eating new year resolution went down the drain the moment I took one bite of this gorgeous dessert. So good you guys! I have a thing for meringues, they are so darn tasty. No wonder I keep making macarons all the time, I mean how can anyone resist them. And pavlova is another favorite. Crispy from outside and gooey marshallow-y from inside, it’s not hard to see why I love it! If you have never had pavlova, then you are clearly missing out. This dessert has it’s origin from Australia/New Zealand. It’s a very popular summer dessert where egg whites are whipped, baked and then topped with fresh fruits and cream. Since the meringue is anyway quite sweet, the topping is usually kept on the lighter side in form of whipped cream. I baked 2 six inches pavlova and layered them to make this Berry Orange Pavlova Cake!
What I have always loved about meringue based desserts is that they are so easy to make and yet look so impressive. Practically to make a meringue you only need egg whites and sugar. It really can’t get easier than that! And the best part? Whosoever will see this dessert will think that you spent hours in the kitchen because it just looks so impressive! Don’t you just love desserts like this? However in spite of how easy it is, you might not be able to get the meringue right every time. Why does that happen? Well few reasons and here’s how you can get them right every single time!
Always work with room temperature eggs. Some people prefer leaving their eggs at room temperature overnight, however I usually leave them for an hour or so and they are good to go. Separate the eggs when they are cold and then let the egg whites come to room temperature. You meringue isn’t going to work if the egg whites aren’t at room temperature.
Make sure there are no egg yolks in your mixture. This is must, so be careful when separating the eggs. The egg whites won’t whip up if there’s yolk in there.
Keep the bowl, your hands, mixture everything fat-free! Basically anything that touches the egg white should not have any grease, if it does then they won’t form stiff peaks. It’s a good idea to wipe your mixture bowl with vinegar before you start.
Once the pavlova is baked, let it cool completely before serving it. Let it cool down in the oven itself and take it out of the oven once it’s totally cooled off.
This is optional but I recommend using cream of tartar while dealing with egg whites. It helps stabilize egg whites.
The berries and orange go so well together in this pavlova cake. It’s refreshing, really delicious and just the right dessert to finish off any meal. If you are planning to make something special this Valentines Day then may I suggest you to give this pavlova cake a try, it’s really good!
Method Line a baking sheet with parchment paper. Draw 2 circles of 6 inches each. I used my 6 inch cake pan to draw these. In a bowl whisk together sugar and cornstarch. Set aside. Using wire whisk attachment of your stand mixer or using your hand mixer, start beating the egg whites at low speed.
Keep mixing and after 2 minutes increase the speed to medium. The egg whites will now form a foam like consistency. At the point add cream of tartar and sugar (with the mixture running). Keep beating and increase the speed to high, after 3-4 minutes the egg whites will form stiff peaks and look shiny. That’s when you know it’s done. Transfer the whipped egg whites onto the circles you made on the pan. Bake at 250 F degrees for 1 hour. After 1 hour, switch off the oven, open it a little, with the meringue inside and let them cool down for 3-4 hours or overnight.
Once the meringue is baked, it’s time to assemble your pavlova cake. Start making the sauce by mixing together berries, sugar and water in a pan. Cook for 6-7 minutes or till the mixture becomes syrupy. Mash the berries with the back of a spoon. Strain the mixture through a sieve to get a smooth syrup. Set aside.
Beat cold whipping cream using the wire whisk attachment of your stand mixer or using your hand mixer. When it starts to thicken a little, add sugar, orange extract and orange zest. Beat till the cream is whipped and forms peaks. Transfer one meringue carefully on the serving tray. Apply whipped cream all over and then place the other meringue on top. Now top with the remaining whipped cream. Drizzle with the prepared berry sauce. Sprinkle some more orange zest and berries on top and serve.
- You can prepare the meringue in advance. However do not assemble the pavlova until you are ready to serve it. Top the meringue with whipped cream and fruits only when you are about to serve.
- If you don’t have orange extract, you can add little orange juice to your whipped cream. Berry Orange Pavlova Cake
