Pavlova Cake with Berry Tea-Infused Whipped Cream

This is a stunning dessert, and one of my favorites for summertime. This pavlova is crispy on the outside and mimics a marshmallow on the inside. It’s topped with a mound of freshly whipped cream that’s lightly infused with raspberry tea, giving it this soft, floral sweetness that pairs perfectly with the fresh berries. It looks impressive, but it’s one of those desserts that’s all about simple ingredients, handled the right way, and it absolutely delivers. Light, fresh, and just rich enough, this is the kind of dessert you bring out when you want something that feels special without being heavy.

By: Elise Jesse

Prep Time: 20 minutes

Bake Time: 90 minutes

Total Time: 4-6 hours (most of this is curing time)

Yield: 6-8 servings

For the Pavlova

1 tsp white vinegar

6 egg whites (225 ml)

1 1/2 cups / 315 g caster sugar (granulated sugar is fine too, I’ll explain in directions)

1 tsp vanilla extract

Squeeze of fresh lemon juice

Berry Tea-Infused Whipped Cream

2 cups heavy cream

3 raspberry tea bags

4 ounces marcaspone (optional)

1/4 cup powdered sugar

1 tsp vanilla extract

Pinch of salt

1-2 drops red food coloring

Topping

1 package raspberries

½ package blackberries

Strawberries to fill

Optional: Fresh Mint

Directions:

1. Add 1 tsp of white vinegar to your mixing bowl and use a paper towel to wipe the inside of the bowl. You want to make sure your bowl is clear of any fat or residue.

2. Add the egg whites and mix on medium speed until you reach medium-stiff peak consistency. Add the sugar slowly while the mixer is on high speed. Once the sugar is in, continue whipping for 5-10 minutes. To ensure the sugar dissolves, take a small sample and rub it between your fingers. If it feels really sandy, keep mixing for a few minutes.

3. Next, add the vanilla extract and lemon juice. Whip for 1 minute.

4. Preheat your oven to 250°F. Line a baking sheet with parchment paper.

5. Place a bowl (the size of the pavlova you want) and trace around it with a pen or pencil. Flip the parchment paper over and use the outline to create your pavlova design.

6. Add the meringue with a piping tip on the perimeter of the circle, add more to the middle, and spread it evenly inside the traced circle. Repeat this step 3 times.

7. Turn the oven down to 210°F and bake for 90 minutes. Once baked, allow to cool completely in the oven for 2-3 hours or overnight.

8. In a medium pot, heat heavy cream until steaming. Once you see the steam, pull the pot from the heat and add raspberry tea bags and steep. Allow the cream to come to room temperature before storing it in the fridge until the pavlova is ready for decorating.

9. Once your pavlova is ready to decorate, take the tea bags out of the heavy cream and add it to a mixing bowl along with sugar, vanilla extract, pinch of salt. Once combined, add mascarpone if you're using it. Whip to stiff peaks.

10. Add the whipped cream to the middle of the pavlova. If you’re mashing down the middle of your pavlova to create surface area, just cover with the whipped cream.

11. Add berries and enjoy!