Berry Christmas - A Summer Berry Layered Pavlova
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
A sweet, tangy and lucious cherry berry layered pavlova
  • oil spray
  • 5 eggwhites
  • 1 cup caster sugar
  • 1 tsp vanilla essence
  • 600ml cream, whipped
  • 400g cherries, 200g of which are pitted and quartered
  • 200g raspberries
  • 100g blueberries
  • icing sugar to dust
  1. Preheat oven to degrees celcius or 110 degrees celcius fanforded
  2. Using a pencil, draw 3 18 cm circle on 3 pieces of baking paper.
  3. Spray oven trays lightly with oil and place the paper on them pencil side down
  4. Beat eggwhites until soft peaks form
  5. Add sugar gradually beating well after egg addition until thick and glossy.
  6. Beat in vanilla
  7. Spread the meringue onto the trays within the pencil lines
  8. Bake for 1 hour, swapping the trays from top to bottom shelf half way through
  9. After 1 hour, turn off the oven and leave the meringues in the oven with the door ajar to cool completely.
  10. To serve, place on disc of meringue onto a serving plate.
  11. Spread with one third of the whipped cream and top with half the quartered cherries and half of the raspberries and blueberries.
  12. Top with another disc of meringue, half the reaming cream and all the remaining quartered cherries, raspberries and blueberries.
  13. Place the final meringue on top and spread with the remaining cream. Pile the wholes cherries on top and dust with icing sugar.
Your egg whites are at the soft peak stage when you lift the beaters or whisk and the peaks just fold over.
Recipe by Art of Baking at