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Mixed Berry Brown Sugar Cardamon Pavlova

Mixed Berry Brown Sugar Cardamon Pavlova

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This was my first time making a pavlova.  I was pleasantly surprised and may have even patted myself on the back after shouting it from the roof-top about how great it was.  Everyone thought I was crazy as I was attempting this recipe for a new to us friend visiting from Australia.  Pavlovas are basically a staple down-under why would you serve to a friend from there, was the question I got?  Happy to report we still have a friend and he was equally impressed by this Mixed Berry Brown Sugar Cardamon Pavlova recipe.
Mixed Berry Brown Sugar Cardamon Pavlova


What made this pavlova super easy was baking the meringue in two cake pans.  Typically the meringue is formed into a circle on a baking sheet and to be honest that scared me.  Since it was my first time making one I wasn’t sure if the meringue would spread and there would be a lump of cooked egg whites.

I layered the brown sugar meringues with mixed berries and heavy whipped cream.  A drizzle of passion fruit over the top wrapped everything together nicely! 

Recipe:  Mixed Berry Brown Sugar Cardamon Pavlova

*adapted from Food & Wine Magazine

1 cup dark brown sugar
1 1/2 tablespoons cornstarch
pinch of salt
2 teaspoons vanilla bean paste
1 teaspoon cardamon
2 teaspoons distilled white vinegar
6 large egg white at room temperature
1 cup chilled heavy cream
2 teaspoons sugar
passion fruit pulp, if you can’t find fresh use frozen

How To:

Heat oven to 275 with rack placed in the middle. 

Lightly butter 2 8-inch round cake pans.  Line bottom of each pan with a round of parchment paper. 

Pulse sugar, cardamom and cornstarch in food processor until well combined.  

Beat egg whites with the pinch of salt at medium speed until they hold soft peaks. 

Increase speed to medium-high and slowly add sugar mixture, a little  at a time. 

After all sugar has been added beat for another minute. 

Add vinegar and vanilla bean paste and beat at high speed until the meringue is glossy and holds stiff peaks, about 6  minutes. 

Spoon meringue between the two pans, smooth the tops. 

Bake meringues for 1 hour, until they have a crisp crust and feel dry to the touch, the insides may be slightly soft inside. 

Turn the oven off and prop the door open with a wooden spoon. 

Let meringues sit in the oven until cool. 

Run a knife along the sides and carefully turn meringue out of the pans. 

Carefully remove the parchment paper.  They will be very fragile, hand carefully.

Combine the berries in a bowl with two teaspoons of sugar and let sit for at least an hour before serving. 

Whip the cream until soft peaks form. 

Put one meringue onto a serving plate, spread half of the cream over it and spoon half of the fruit onto the cream. 

Drizzle spoonfuls (to taste) of the passion fruit pulp over the fruit. 

Top with other meringue and repeat the process. 



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