Pavlova with Summer Berries

3 egg whites, from fresh large eggs
120g turbinado sugar

20cl whipping cream

2 cups of fresh mixed berries (e.g red currants, blueberries, raspberries, strawberries)

Serves 6
Preheat oven to 150C. Line baking sheet with parchment paper.

In an electric coffee of spice grinder, pulse the turbinado sugar a few times until it reaches the texture of caster sugar. Set aside.

In a very clean bowl, with an electric mixer whisk the egg whites on low for a couple of minutes, until bubbly. Increase the speed to medium for another minute, then whisk the high speed until stiff peaks are formed.
Now whisk the in sugar in at high speed, one tablespoon at a time, until the mixture is stiff and glossy.
Spoon the stiff egg white mixture in two round circles of about 8 inch/20cm onto the prepared baking sheet. Level the top to an even surface.

Put them into the oven, reduce the heat immediately to 140C, and bake for about 50-55 minutes. The meringues should be then crisp and dry to the touch, but not yet browned. Switch off the oven and leave the meringues in the oven until it has completely cooled, preferably over night.
The meringues can be made several days in advance. Keep them in an airtight container in the fridge until needed.

Just before serving, whip the cream with an electric mixer until it hold soft peaks. Spoon a generous layer of whipped cream onto each meringue and top it generously with fresh berries. Layer the filled meringues on top of each other. Cut into wedges and serve.

© Anja's Food 4 Thought. Recipe from