Pavlova Cake with Summer Berry Cointreau

With that marshmallow middle and mountains of whipped cream, this summer pavlova cake gives layer upon layer of a mild citrus flavor, combined with fresh fruit and pistachios for a little crunch – ideal!


Meringue Base:Makes 3 (9-inch) or 8 mini pavlovas

  • 2 1/2 cups baking sugar super fine
  • 2 teaspoons arrowroot flour
  • 1 tablespoon + 2 teaspoons cointreau or any type of orange liqueur
  • 2 1/2 teaspoons apple cider vinegar or white if you only have that on hand
  • 1/2 teaspoon vanilla
  • 10 large egg whites

Cointreau Whipped Cream:

  • 4 cups heavy whipping cream chilled
  • 16 oz cream cheese room temp
  • 1/2 cup cointreau or any type of orange liqueur
  • 1/4 cup pure maple syrup
  • 2 teaspoons lime zest finely grated
  • pinch sea salt to taste


  • 2 cups fresh fruit of choice
  • 1/2 cup pistachios
  • Powdered sugar


  1. Preheat the oven to 290 degrees Fahrenheit. Preheat oven to 350°F. Line two large baking sheets with parchment paper. On the parchment paper, draw three 7-8-inch circles, spreading them out as much as possible ( meringue will grow slightly).
  2. In a small bowl, combine the sugar and arrowroot.
  3. In a separate small dish, combine the vanilla and vinegar. Remove from the equation.
  4. Whisk egg whites in a large mixing basin with a whisk attachment until stiff but not dry. Gradually add the dry ingredients, approximately 1 tablespoon at a time, beating thoroughly after each addition. Beat until the mixture is thick and shiny. Mixer should be turned off.
  5. Pour in the wet mixture. Restart the mixer and beat on medium for another 20 seconds or so, just until the peaks are firm and blended.
  6. Prepare the meringue to be baked. Working from the middle, spread the mixture outwards, gently building the edge. This should leave a little indentation in the center, which you can fill with cream and berries later!
  7. For 1 sheet, bake on the middle bottom rack; for 2 sheets, change pans halfway through baking for even baking. For 1 big pavlova, bake for 50-70 minutes (or 50 to 60 minutes for mini-pavlovas). When the outsides of the pavlovas are dry to the touch, they are ready to serve. A well baked pavlova should have a marshmallowy interior, and cracks in the crust are perfectly OK.
  8. When the pavlovas are done baking, turn off the oven and open the door, allowing the pavlovas to cool slowly for approximately an hour.

To prepare whipped cream:

  1. If the cream cheese isn’t at room temperature, cut it into four cubes. Warm for 15-25 seconds in the microwave, or until just soft to the touch.
  2. Whip on high speed in a mixer until light and frothy. Remove the chicken and set it in a small basin. Remove from the equation.
  3. Return to the mixer bowl and add the whipping cream, gradually raising to medium high until the cream thickens. Slowly adjust the first setting ( as to not whip the cream thicker).
  4. Slowly pour in the cream cheese, cointreau, and maple syrup, ending with zest and a touch of salt.

To assemble cake

  1. Place 1 layer of pavlova on a big platter. Fill with fruit and cream. Rep with all three layers three times more. Sprinkle with powdered sugar and pistachios.
  2. Serve right away! After a while, the pavlova will get mushy, so it’s preferable to serve it right immediately.

Source: Christiann Koepke

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