The best pavlova meringue with fresh berries and stracciatella ​cream.

by Jan Vasil
Pavlova meringue with fresh berries and stracciatella ​cream.

Pavlova meringue with fresh berries and stracciatella cream. Do you know the situation when you are cooking something with eggs and then you end up with 10 egg whites? And you are wondering how to use them? I do, and I am always happy about it 🙂 And why? Because I have a superb solution for this kind of situation.

The solution is very simple and it does not require any special knowledge. The only thing you need is a good blender (kitchen robot), a few ingredients, reliable oven, and 15-20 minutes of your time. Of course, you will need some more time to bake the meringue but during that you can even take a nap, clean your house or watch a good movie 🙂 

The best pavlova meringue with fresh berries and stracciatella ​cream.
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So what else is good about this Pavlova? 

Besides that the meringue dough (mixture) is very easy and tasty, I like to fill it in with my favorite stracciatella cream and decorate with fresh berries. This combination gives the meringue a refreshing sour taste and the stracciatella cream with dark chocolate a very nice texture. Ok, I will finish the talk now as I am getting hungry 🙂 And meanwhile, I eat the leftover from my Pavlova you can check out the recipe. Enjoy 🙂 

PS: And how are you making the Pavlova at home? What are your favorite ingredients on top? Leave your answers in a comment below. 

The best pavlova meringue with fresh berries and stracciatella ​cream.

Pavlova meringue with fresh berries and stracciatella ​cream.
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The best pavlova meringue with fresh berries and stracciatella ​cream.

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Recipe by Jan Vasil Course: Recipe book, Sweet treats, DessertDifficulty: Medium


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  • eggs whites (I used 10 egg whites)

  • granulated sugar (1/4 of a cup per each egg white, in my case I used 2 and 1/2 of a cup sugar for 10 egg whites) 

  • 1 tablespoon of lemon juice or white wine vinegar

  • 1 tablespoon of potato flour

  • 2 handful of fresh berries for decorations

  • 250g of cream cheese (Philadelphia)

  • 500g of mascarpone 

  • 100g of dark chocolate, chopped roughly

  • 100g powdered sugar

  • Optional: a handful of fresh or frozen cranberries and 1 tablespoon of brown sugar, 1 tablespoon of lemon juice for a sour jam


  • Place the egg whites into a bigger bowl (I recommend to use either glass or metal bowl, the plastic one is not good for the eggs as it holds up the fat from the egg whites).
  • Beat the egg whites for 1 minute or until you will have a gentle foam. Add the sugar gradually, 2 tablespoons at once.
  • Keep mixing until you use all the sugar and the mixture gets smooth and have no sugar pieces inside. This should take approximately 10-15 minutes.
  • Place the parchment paper on a baking tray and spread the meringue mixture in a circle. Depends on the size of your meringue you can either make 1 bigger or 2 smaller ones.
  • Bake in a preheated oven for 10 minutes at 160°C and then for 90 minutes at 130°C. After the time DO NOT REMOVE from the oven, and leave the meringue in the oven for another 1 hour to cool down.
  • Meanwhile, make the stracciatella filling. Place the cream cheese into a bowl and mix with the powdered sugar. Mix for few minutes until both ingredients are well combined. Add the mascarpone and mix on a very low speed for 1-2 minutes, then add the chopped chocolate.
  • Optional: In case you want to refresh your meringue a bit more I recommend to add the sour jam. And how to make it? Just add the cranberries, the brown sugar, and the lemon juice into a pot, bring to a boil, lower the heat and simmer for 5 minutes, then set aside and leave to cool completely. Spread the sour jam over the top of your meringue or the berries.
  • Assembling the Pavlova meringue: place the baked and cooled meringue base on a flat surface and spread the stracciatella cream on top. (in case you made 2 meringues divide the cream into 2 parts, so you can spread it over both parts). Decorate with your favorite berries and enjoy. PS: the Pavlova tastes the best after few hours in the fridge.

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