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I had a few other recipes to share, but after getting a quick picture (and I mean quick because this dessert needs to be assembled and served immediately) and then devouring it after our Sunday dinner, I knew I had to get this one out there STAT while the berries are still ripe at the market and in my garden.
The recipe reminded me of a simple dessert I enjoyed as a child: fresh strawberries dipped in sour cream and rolled in brown sugar. This dessert takes that childhood treat to a whole new level. The meringues are sweetened with brown sugar (this is a key departure from the usual granulated sugar). Then it is baked and cooled until crisp on the outside with a marshmallow-like texture on the inside. Next, it is layered with juicy berries and a whipped cream mixture, creating a combination that provides texture and flavor in every sweet bite. The original recipe called for beating the cream with just sour cream, but I enjoy the tangy flavor of Crème Fraîche sweetened with a bit of sugar and vanilla.
Making the meringues may seem daunting, but really, the only tricky part is keeping them dry once baked. First, make the meringues on a cool, dry day. Baking them with the windows open on a humid day will not make for good results. I also like to dry the meringues in the turned-off oven with the door slightly ajar until they are completely cool. That will ensure that they are completely dry. Since the meringues absorb moisture of any kind, this dessert must be assembled just before serving. Leftovers don’t save, so make sure you have enough forks at the table to clean up every last crumb. That was certainly not a problem for us Sunday night– scrumptious!
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Three-Layer Berry and Brown Sugar Pavlova
Ingredients
For the Meringue
- Unsalted butter and confectioners’ sugar for the pans
- 1 cup superfine granulated sugar
- ½ cup packed light brown sugar
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons pure vanilla extract
- 2 teaspoons distilled white vinegar
- ¾ cup egg whites, from 5 extra-large eggs at room temperature for 30 minutes
For the Berries
- 1 ½ pounds strawberries, trimmed and thinly sliced
- 1 pound blackberries
- 1 tablespoon granulated sugar
For the Cream
- 1 cup chilled heavy cream
- ⅓ cup chilled Crème Fraîche or sour cream
- 1 tablespoon granulated sugar
- ½ teaspoon pure vanilla extract
Instructions
- Position rack in the middle of the oven and preheat to 275ºF. Lightly butter three (8-inch) round cake pans and dust with confectioners’ sugar, knocking out the excess. Line the bottom of the pans with rounds of parchment paper.
For the Meringues
- In the bowl of a food processor, pulse the superfine sugar, brown sugar, and cornstarch until well combined; set aside. In a small bowl, combine the vanilla and vinegar; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with a pinch of salt at medium speed until they hold soft peaks. Increase speed to medium-high and add the sugar mixture one tablespoon at a time. After all the sugar is incorporated, continue to beat for one minute more. Add the vinegar mixture, then beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Spoon the meringue into the prepared pans (about 2 ½ cups or 173 grams per pan) and smooth the tops using an offset spatula.
- Bake until the meringues have a crisp crust and feel dry to the touch, about 1 hour (insides should be moist and marshmallow-like). Turn the oven off and prop the door open slightly with a wooden spoon. Cool the meringues completely in the oven. (They will slightly collapse and crack.)
- Run a knife along the insides of the pans and carefully turn out the meringues and remove parchment paper. (Meringues will be fragile and may crack further). Carefully turn meringues right side up; set aside until ready to assemble.
For the Berries
- Toss the berries with the sugar and let stand at room temperature for up to an hour.
For the Cream
- In a large chilled bowl, beat together the heavy cream, crème fraîche, sugar and vanilla using a wire whisk or an electric mixer until it just holds soft peaks.
To Assemble
- Place one meringue on a serving platter and spread with ⅓ of the whipped cream. Spoon ⅓ of the berry mixture with juice on top of cream. Repeat layering with remaining meringues and fruit. Serve immediately. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE a pavlova or eton mess, they are one of the simplest but most satisfying summery puds 🙂 ive never made a brown sugar or tiered pavlova though, yours looks phenomenal and so impressive!! Definitely going to save this recipe and hopefully give it a whirl, beautiful!!
Sasha-
Thank you! The brown sugar really adds a nice deep flavor. Best!
That dessert looks fantastic! If I had one right now I wouldn't invite anyone to share it!
Janice-
Thank you!
This is truly beautiful, I am going to attempt this tomorrow!
Also why must it be served immediately?
Blake Wright-
Thank you! I do hope give it a try. It must be served immediately otherwise the fragile-dry meringue will start to absorb moisture from the cream and berry mixtures. Hence it will become a soggy (but still tasty) treat. Happy cooking!
This is without a doubt the most gorgeous pavlova I've ever seen. I want to eat this up. Lovely photo too.
Wow! This looks so cool! Plus that photo looks just gorgeous.
I've never made a meringue with brown sugar. Anxious to try this. Your photo is a beauty, especially considering you had to take it quickly. What an impressive dessert and presentation!
I made this last night for Sunday Dinner & everybody was blown away.
I only did 2 layers because my oven won't fit 3 pans & my handmixer couldn't get firm peaks after I added the sugar but I crossed my fingers & it worked.
The brown sugar adds a great flavour.
Nikki-
Yes! The first to give it a go and let me know:) I am so pleased you and you and your family/friends/guests enjoyed it. I am glad you were able to make some kitchen accommodations and make it your way. Thanks for letting me know. Best!