The Pavlova cake with blackberries

Another summer story with blackberries and Pavlova


  • 4 whites
  • pinch of salt
  • 150 g of caster sugar (if you like sweetier, add more)
  • 1 tablespoon of corn starch
  • 50 g of almond slices (not necessary)
  • 250 ml whipping cream 
  • lots of blackberries
  • melissa for decoration 


Heat the oven to 180 ° C and fold the plate with a silicone pad with baking paper. Pour the white into a larger bowl and add a pinch of salt. Use a mixer to spoon the semi-solid snow. Gradually inject the sugar and mix until the sugar crystals dissolve. You will know this by swinging the snow between your fingers. Add corn starch and mix for about a minute. The resulting consistency is solid and shiny snow. Finally, slicing almond slices carefully. 

Work with snow quickly. Use a spatula to move it to the center of the plate. Try to create a round shape and pull the edges with a spatula so that a shallow recess is formed in the middle. This will be useful for applying the cream. Put in the oven and immediately lower the temperature to 120 ° C. Bake for 60 - 70 minutes and allow to cool in the oven. Pavlova should be firm after the baking and inside the breeze.

Mix whipping cream to final whipped cream. Lightly press the part of blackerries and to the middle of cool Pavlova cake, than apply the layer of whipped cream and finally decorate with blackeberries and melissa.



Tags: dessert, sweet, sugar, cake, summer, melissa , pavlova, blackberry , cornstarch , eggwhite