A triple berry pavlova is all you need on a hot summer afternoon. Sweet crunchy meringue layers filled with a light mascarpone cream and tons and tons of fresh raspberries, blueberries and strawberries.

We arrived at the first 17th birthday with my friends and we celebrated it with an outdoor grill party. We made delicious homemade hamburgers with hasselback potatoes and a very pinterest-y grilled pineapple-cheese rings covered with bacon. I can only say that we weren’t hungry at all after the lunch! So for the cake we wanted something lighter and pavlova was the perfect decision.

I have never made pavlova before and I have never been really excited about it. Terrible mistake! This cake was pure perfection. Seriously one of my new favourite cake types. This is the easiest cake to make but it looks so fancy, and colourful, and …. I don’t know any word that describes it exactly.

I was a bit afraid of the meringues but they turned out perfect. The trick is to leave them in the oven to cool down and be really careful not to break them. The outside of the meringues is really crispy but the inside is chewy and not dry at all.

The mascarpone filling is so light it just gives smooth texture to the whole cake. And the berries are the best part of the cake. You can use as much (or as little) as you want. But please use a lot because they bring the cake to a new level. The different flavours, and colours and textures are amazing with the cream and the meringues.

I am just so excited about this cake, I can’t get my thoughts together. The only words that come into my mind are pavlova and delicious!!!

That’s it. You've got to try this cake. You can use any kind of berry or fruit you have on hand. You don’t even have to go to the store! So there's nothing holding you back!

Triple Berry Pavlova

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Prep Time: 10 min. Baking Time: 1 hour 15 min. Total Time: 2 hours Portions: 8 slices

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Ingredients:

• 4 egg whites

• ½ pinch salt

• 1 cup + 2 tablespoons caster sugar

• 2 teaspoons lemon juice

• 2 teaspoons vanilla extract

• 250 g mascarpone

• 200 ml heavy cream

• 3 tablespoons powdered sugar

• around 500 g fresh berries (I used strawberries, raspberries and blueberries)

• *optional 1 package of white chocolate kinder bueno or any chocolate bar for decoration

Directions:

1. Preheat your oven to 300 F or 150 C. Line two baking sheets with parchment paper.

2. Start whipping up your egg whites and the salt with a whisk attachment of a standing mixer. First on slow speed then turn it up until medium-high. Whip until soft peeks form.

3. Turn down the speed to slow and add 2 tablespoons of the caster sugar at a time.

4. When all of your sugar is disolved, turn up the speed again and beat for a 5-8 minutes or until it's glossy, firm and you can turn the bowl upside down. Add the lemon juice and 1 tablespoon of the vanilla and mix for a few seconds.

5. Use a 7 inch or 18 cm round cake ring as a guide (you can draw the circles onto the parchment papers then flip them) to create 3 even meringue layers. Use a spatula to spread the mixture and create small peeks and swrils.

6. Put them into the oven and turn down the temperature for 250 F or 120 C. Bake them for 1 hour and 15 minutes then leave them in the oven to cool down completely.

7. In a medium sized bowl whip up your heavy cream.

8. In an other bowl whip your mascarpone with the powdered sugar slightly then fold in the whipped cream in 2 batches. Add the other tablespoon of the vanilla extract.

9. Only put your cake together before serving! First put down a layer of the meringue then add the 1/3 of the mascarpone cream and ¼ of your fresh, washed fruits. Repeat this process again. On the top add the last 1/3 of your cream and the other ½ of your fruits. As an extra decoration you can add any candy or chocolate bar pieces.

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