In collaboration with Driscoll’s
Pavlova layer cake with raspberry curd and berries—a classic layer cake with sweet, crispy and chewy meringue base, sour raspberry curd, whipped cream and colorful fresh berries: raspberries, blueberries, blackberries and strawberries. A delicious and simple cake, that makes a perfect family project to throw yourself into during Easter. Everyone can help make this cake: whisking the meringues and baking the base, making the raspberry curd, assembling the cake with whipped cream and, not least, decorating the cake with berries and fresh mint. Instead of making one large layer cake, you could bake little meringue bases so you can each decorate your own little pavlova. So much fun! Remember that a pavlova should only be assembled just before serving, so the meringue stays crisp.
I love decorating my cakes and desserts with berries, not only because it looks nice and inviting, but especially because fresh berries counterbalance the sweet nicely. Berries are also a wonderful ingredient in most salads or make a delicious topping on porridge or Greek yogurt. That’s why I’m really proud to be Driscoll’s ambassador for 2020. Most people know the Driscoll’s brand—they’re almost always the brand of berries sold in the supermarket! I know I’ve bought berries from Driscoll’s for my recipes countless times.
And now we can enjoy our favorite berries in Denmark while also reducing the amount of disposable plastic. Driscoll’s has launched a brand-new cardboard tray, produced from FSC-certified paper that protects nature and safeguards the social conditions of the forests from which the wood is sourced. With this new paper packaging, the amount of plastic has been reduced by 94%, corresponding to several thousand kilos of disposable plastic a year, in Denmark alone! In fact, Denmark is the first country in Europe where you can buy the fresh Driscoll’s berries in the new packaging in most Danish supermarkets. The cardboard trays are quite nice and can absolutely be used to serve the berries. They can also be stored and repurposed—I’ve planted cress and chia seeds in my used Driscoll’s trays this Easter.
5 (150 g) egg whites
265 g sugar
250 g raspberries, fresh or frozen
Juice of 1 lemon
1/2 tsp. vanilla powder or the seeds from 1/2 a vanilla pod
75 g sugar
65 g butter, cold and cubed
500 ml cream, whipped
Fresh berries (I used blackberries, raspberries, strawberries and blueberries from Driscoll’s)
Fresh mint or lemon balm
Heat the oven to 120 C convection.
Whisk the egg whites until white and frothy. Add the sugar a little at a time while continuing to whisk. Whisk until the mixture peaks form. Line a baking sheet with baking paper and spread the meringue out into two round bottoms. Make sure they’re a little tall. Bake the meringue for 1 hour and 30 minutes. Then turn off the oven and leave the meringue inside the oven until the oven is cold.
Put the raspberries, lemon juice, vanilla, eggs and sugar in a thick-bottomed pan. Whisk it together on a low heat. Mash the raspberries a little, so all the juice comes out of the berries. Don’t let it boil! Whisk the curd well for a few minutes. Add the butter a little at a time. Keep whisking until it turns thick and creamy. It will take some time. Once the consistency of the raspberry curd is like a thick cream, pour it through a sieve and into a sterilized jar that is airtight. You could also skip pouring it through a sieve and pour it directly into a jar. This gives it a different structure and the seeds are still there. Allow the raspberry curd to cool (if you don’t use it all for the cake, then you can refrigerate it for a few days).
How to assemble the cake
Find the dish you would like to serve the cake on and place one pavlova on the dish. Spread half of the whipped cream on the base, garnish with half of the berries and drizzle the raspberry curd over. Place the other pavlova on top and decorate it in the same way. Finish with the fresh mint. Serve the cake immediately. Enjoy!