3 berry pavlovas with pastry tong

Pavlova…berry tasty

Hello everybody. The pavlova is a well known cake all over the world. Especially in New Zealand and also Australia it is very common. While both countries claim to have it invented, it might be somehow a national Cake. If you ask me, it does not matter, thus all I care about is taste, simplicity and a nice appearance. In 2004 I got involved with the pavlova the first time while spending a year in both countries. To be honest with you, I did not imagine it to be any good but you know…Here I am now, writing a post about it.


The Pavlova is named after the Russian ballerina Anna Pawlowa and both, look and mouth feeling are modeled on her tutu. It is not only light and white, its appearance is also so fragile. The key character is a crispy shell with a soft heart. Afterwards the pavlova is filled with cream and berries or passionfruit. Of course one can find all kinds of shapes, sizes and fillings but when it comes down to that, it is like art: just a matter of taste. Here is mine…

My pavlova

July in Berlin is berry season, so guess what I chose to accompany? Here I went rather classic, while still a little different because of the salty note. The slightly salted cream adds a rather exciting flavor to the pavlova and you know: where is sweetness, there must be salt. Of course it is the same the other way around. My personal favorite are small individual portions, because first of all they are easier to eat. Second you can make exactly the amount of portions desired, therefore third, you would not have all at once. These tiny cakes are just to delicious but are not a lightweight on calories. See it as a treat and do not worry about it.

Create your own pavlova and taste the summer!

berry bowl
making pavlova shells
filling pavlovas with salted cream
one pavlova shell with pastry tong

Pavlova with Salted Cream & Berries

For 4 Persons

For the Meringue Shells:

3 Egg Whites
150 g Sugar
Salt to flavor

For the salted Cream:

125 g Cream
1/4 pc Vanilla Bean
10 g Sugar
Salt to your gusto
1/4 Lemon Peel

For the Berries:

25 g Sugar
2 tsp Balsamic Vinegar
60 g Blueberries
20 ml Orange Juice
1/4 Orange Peel
Salt to flavor
150 g mixed berries of choice

1. For the shells, beat the egg whites with sugar and salt until stiff but creamy. Then place a sheet of baking paper on a tray and start to mould the shells with a spoon as you see in the pictures above. Now bake them at 110°C for about an hour. Note, that the pavlova shells should be crispy outside and still sticky inside. Afterwards leave to cool down.

2. For the cream, simply beat all ingredients until the cream stiffens. Place it in the fridge until serving.

3. For the berries, caramelize the sugar in a pan. Then add vinegar, juice, blueberries and spices. Now leave to cook for 5 min. at medium heat until everything gets a silky consistency. Remove from heat and leave to cool down. Once it is cold, carefully add the mixed berries.

4. To serve, fill the meringue shells with a spoon of the salted cream and top it up with the berries.

berry pavlova top shot

Pavlova mit Salziger Sahne & Beeren

Für 4 Personen

Für die Baiserschalen:

3 Eiweiße
150 g Zucker
Salz nach Geschmack

Für die salzige Sahne:

125 g Sahne
1/4 Vanilleschote
10 g Zucker
Salz nach Geschmack
1/4 Zitronenabrieb

Für die Beeren:

25 g Zucker
2 tsp Balsamicoessig
60 g Blaubeeren
20 ml Orangensaft
1/4 Orangenabrieb
Salz nach Geschmack
150 g gemischte Beeren nach Wunsch

1. Für die Baiserschalen, das Eiweiß mit Zucker und Salz aufschlagen bis die Masse steif, aber noch cremig ist. Dann ein Backpapier auf ein Blech legen und mit einem Löffel die Schalen, wie auf dem oberen Bild formen. Nun bei 110°C ca. eine Stunde backen. Die Pavlovaschalen sollten außen knusprig und innen weich sein. Danach zum auskühlen zur Seite stellen.

2. Für die Sahne, einfach alles aufschlagen, bis diese steif geschlagen ist. Nun bis zum servieren kalt stellen.

3. Für die Beeren, den Zucker in einem Topf karamellisieren. Dann Essig, Saft, Blaubeeren und Gewürze zugeben. Das ganze dann für 5 Min. bei mittlerer Hitze köcheln, bis die Konsistenz sämig ist. Nun zum auskühlen vom Herd nehmen und anschließend mit den gemischten Beeren vermengen.

4. Zum Servieren, die Baiserschalen mit einem Löffel der gesalzenen Sahne füllen und darüber die Beeren geben.

berry pavlova vert shot
three berry pavlovas with pastry tong on white plate

Ben Donath

Ben was born in 1980 and got first involved in the culinary industry at only 16 years old. He loves to cook simple yet in a distinctive way, traditional but contemporary with a strong focus on quality. His passion for photography made him start Eatery Berlin in 2016...ever since Ben hopes to inspire others through his work.

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