Pavlova Layer Cake with Whipped Cream & Berrie


For the Pavlova – 6 egg whites, at room temperature – Pinch cream of tartar – 1½ cups (300 g) granulated sugar For the Whipped Cream – 2 cups (476 ml) heavy cream – 2 tablespoons granulated sugar

Put parchment paper on a baking sheet and draw three 8-inch circles on it. You can use any round object about the same size as a guide.

Use an electric mixer with a whisk attachment to beat the egg whites until they're frothy. Then add cream of tartar and keep beating until the mixture forms soft peaks.

Gradually add sugar to the egg whites while still beating. Keep beating until the mixture looks shiny and forms stiff peaks.

Divide this mixture evenly between the three circles on the parchment paper. Smooth it out with a spatula to make three round shapes.

Bake them for 30 to 45 minutes, or until they feel firm when you touch them.

For the whipped cream, just mix heavy cream, sugar, and vanilla extract in a big bowl. Beat them until the cream holds soft peaks.