raspberries Archives - Little Vintage Baking

I’m welcoming in spring with this over the top, crazy delicious berry lemon layered pavlova. This layered pavlova has crunchy, chewy layers of meringue topped with fresh whipped cream, silky and fluffy lemon curd cream, sweet and tangy mixed berry compote all topped with a mix of fresh blackberries, strawberries, raspberries and blueberries. It’s chewy, marshmallowy, sweet, tangy and so, so good.

Pavlova Layers

The pavlova layers for this cake consist of three 8″ rounds of vanilla meringue. I used cake pans to trace the 8″ rounds onto parchment paper. I was able to fit all 3 on a half cookie sheet, but you can also bake the meringue layers in batches if you need to. The layers are baked until crisp and chewy while still remaining marshmallowy in the center. The meringue layers are then left in the oven to cool gradually. If they cool too fast they are prone to collapsing. Be careful moving the layers after they are baked as they are delicate and can fall apart easily, but no worries if they do crack or break. They can still be used and are still yummy!

Lemon Cream

This lemon cream. I’m telling you, once you make this, you will never see lemon curd the same way. Adapted from the amazing Dorie Greenspan, this lemon cream recipe is perfection. The recipe is similar to that of a lemon curd but once the curd has cooked, it is cooled down a bit then whipped with butter to create a silky, creamy and fluffy lemon cream. Insanely good.

Mixed Berry Compote

Any combination of berries works for this recipe. I used a combination of strawberries, blackberries, raspberries and blueberries. I used the same berries to sprinkle between the layers and to decorate the top. Cook the berries with a squeeze of lemon juice and a little bit of sugar until reduced and thickened. Let the compote cool before using.

Whipped Cream

Because of having multiple creamy components to this dessert, I only made a small batch of whipped cream for this layered pavlova, but if you want more pillowy dollops of whipped cream, double the recipe.

Assembly

Assemble the layered pavlova by topping a layer of meringue with 1/3 of the whipped cream and swirling in 1/3 of the lemon cream. Top with a 1/3 of the mixed berry compote and a mix of fresh berries. I didn’t measure the berries, but I used somewhere between 1/2 -2/3 cup of berries on the first and second layers and loaded up the top.

Repeat with a second layer of meringue, 1/2 of the remaining whipped cream, lemon curd cream, mixed berry compote and fresh berries. Place the last layer on top, followed by the remaining whipped cream, lemon cream curd, and mixed berry compote. Pile on more berries on top for decoration. Serve and enjoy!

If you make my berry lemon layered pavlova, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more berry recipes, check out these posts:

Triple Berry Crumble Pie

Blackberry Pie Bars

Roasted Strawberry Malt Ice Cream

Raspberry Swirl Cheesecake Brownies

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Berry Lemon Layered Pavlova

Layers of meringue filled with whipped cream, lemon curd cream, mixed berry compote and fresh berries

Prep Time1 hr

Cook Time45 mins

Chill3 hrs

Total Time4 hrs 45 mins

Course: Dessert

Keyword: berry compote, berry lemon pavlova, layered pavlova, lemon cream, mixed berries, pavlova, whipped cream

Servings: – 12 servings

Equipment

Ingredients

Lemon Curd Cream

½ cup (99g) granulated sugar
2 teaspoons lemon zest
2 large eggs
6 tablespoons lemon juice
10 tablespoons (141g) unsalted butter, room temperature

Pavlova Layers

6 large (210g) egg whites, room temperature
⅛ teaspoon fine sea salt
⅛ teaspoon cream of tartar
1 ½ cups (297g) granulated sugar
1 teaspoon pure vanilla extract

Mixed Berry Compote

1 ½ cups (180g) mixed berries
1 ½ tablespoons granulated sugar
1 teaspoon lemon juice

Whipped Cream

1 cup (227g) heavy whipping cream
2 tablespoons powdered sugar
2 cups (300g) fresh mixed berries (hull and halve strawberries)

Instructions

Make the Lemon Curd Cream.

Make the lemon curd cream first so that it has time to chill. Set a fine mesh strainer over the container of a blender.
Combine the sugar and the lemon zest in a medium saucepan. Rub the sugar and zest together between your fingers until the sugar is moist, clumpy, and very aromatic.
Whisk in the eggs. Whisk in the lemon juice.
Place the saucepan over medium-low heat. Cook, whisking contantly until the mixture reaches 180F on an instant read thermometer. The curd will start to thicken and leave tracks before it reaches 180F.
Remove the curd from the stove and immediately strain the mixture in the strainer over the blender container. Discard the zest and any curdled egg.
Let the curd rest at room temperature in the blender container, stirring occasionally, until it cools to 140F. This can take about 10 minutes.
Place the lid on the blender and turn on high. Remove the lid and add the butter, a couple tablespoons at a time.
Once all the butter has been added, place the lid back on, and keep blending for 2-3 minutes to get perfectly creamy, light and airy lemon curd cream.
Pour the cream into a storage container and press a piece of plastic wrap against the surface to prevent a skin from forming. Chill the cream for at least 3 hours or overnight.

Make the pavlova layers.

Preheat the oven to 250F. Line a baking sheet with parchment paper and draw three 8-inch circles on the parchment paper. (I traced 8-inch cake pans.)
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy.
Add the salt and cream of tartar.
Increase the mixer speed to medium-high and beat the whites to soft peaks.
While continuing to beat the egg whites, gradually add the granulated sugar (a couple tablespoons at a time) and beat until glossy and stiff peaks form.
Divide the meringue evenly between the three circles. Use an offset spatula to spread the meringue evenly to the edges of the circles.
Bake for 35-40 minutes, or until the meringues are dry and crisp on the outside and the edges can be lifted off the sheets. They should still be marshmallow-like on the inside.
Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavlova layers to cool completely in the oven.

Make the mixed berry compote.

Place the berries, sugar and lemon juice in a small saucepan over medium-low heat.
Bring the mixture to a boil over medium heat, stirring occasionally.
Once boiling, reduce the heat to medium. Use a wooden spoon or a potato masher to muddle and mash the fruit.
Continue cooking, stirring often, until the compote has reduced to about half its volume, about 5 minutes.
Remove from the heat. Cool completely.
Compote can be stored in an airtight container in the refrigerator for up to a week.

Make the Whipped Cream.

In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.

Assemble the layered pavlova.

Carefully peel one of the meringue layers off of the parchment paper and place on a serving plate. Be careful as the layers are delicate.
Top with 1/3 of the whipped cream.
Top with 1/3 of the lemon curd cream.
Swirl in 1/3 of the mixed berry compote.
Sprinkle with a mixture of blackberries, raspberries, blueberries, and stawberries.
Place the second layer of meringue on top.
Top with another 1/3 of the whipped cream, lemon curd cream, and mixed berry compote. Sprinkle with a mixture of fresh berries.
Top with the last layer of meringue.
Top with the remaining whipped cream, lemon curd cream, and mixed berry compote. Sprinkle with the remaining fresh berries.
The pavlova should be served immediately, or refrigerated for up to 4 hours.

Notes

Lemon Curd Cream recipe adapted from Baking: From My Home to Yours by Dorie Greenspan.

One of the awesome things about this triple berry crumble pie is that you can make it any time of year. This pie is perfect with either fresh or frozen berries, or a combination of the two. Juicy, sweet tart raspberries, blackberries and blueberries are baked until bubbly in my go-to all butter pie crust. Then, to give this pie a bit more crunch and some cinnamon flavor, I topped it with a cinnamon crumble. Sort of like cobbler vibes in pie form. The smell of this baking pie is out.of.this.world. My triple berry crumble pie is one of my favorite any time of the year pies, but is my absolute favorite to make when the berries are at peak ripeness in the summer, and are super affordable.

About the all butter pie crust

Prepare the pie crust first. The dough will need to have some time to chill before baking. I used my all time favorite all butter pie crust. It’s a total keeper. I use it ALL the time. With any pie, be sure to keep the dough lined pie pan chilled while working on the topping and filling. This ensures that the crust won’t shrink, but also makes sure the butter doesn’t just melt out of the crust when baking. You can refrigerate the lined pie plate for 30 minutes, or chill it in the freezer for 10 minutes before baking.

The crumble topping

While the pie crust is chilling, make the crumble topping. The crumble does benefit from some time in the fridge, but it’s not necessary. I like to make the crumble in advance so that it is ready to go when the filling is done.

Flour, brown sugar, cinnamon and salt are combined in the bowl of a food processor. Cold, cubed butter is added and pulsed until the mixture forms large clumps, and the mixture is no longer sandy. Refrigerate the crumble if it is made in advance.

Triple Berry Pie Filling

This filling. So, so good. Along with the berries, the filling includes brown sugar, granulated sugar, lemon juice and zest, tapioca flour, salt and (surprise) an apple. I learned this trick from Cook’s Illustrated. Adding in a shredded green apple helps to thicken up the filling due to the apple’s naturally high pectin content. I always put an apple in my berry pies. You can’t taste the apple as it takes on the flavor of the berries.

For the most concentrated flavor, and to help reduce the water content in the pie, I cook half of the berries and reduce the mixture by half. Once the berries are cooked down, set aside to cool just a bit. While the berries are cooling, place the remaining berries and ingredients into a large bowl. Peel, shred and wring out the apple, to remove any additional liquid, and add it to the bowl. Add in the cooked berries (they will still be hot) and stir completely. The filling should now be room temperature.

Assembling and baking

Pour the filling into the chilled pie crust. Sprinkle the crumble topping on top of the pie, breaking up really large pieces of crumble into smaller pieces. You want a variety of crumble sizes. It’s going to seem like a lot of crumble, but it’s totally fine once the pie is baked.

Bake the pie on a baking sheet. This helps to crisp up the bottom of the crust and also catch any overflow juices from the pie. It also helps you remove the pie out of the oven easier. The pie is baked at a higher temperature to start browning the crust and the topping, then the temperature is reduced to continue baking the filling, and to make sure the crust and crumble don’t brown too much. Bake until the pie is bubbly.

The pie filling will set up more as it cools. Let it cool completely for 3-4 hours before serving.

If you make this triple berry crumb pie, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more pie recipes, check out these posts:

Brown Butter Stone Fruit Tart

Meyer Lemon Ginger Tart with Toasted Honey Meringue

Chai Spiced Apple Cranberry Pie

Honey Cardamom Peach Galletes

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5 from 3 votes

Triple Berry Crumble Pie

An all butter pie crust filled with raspberries, blackberries and blueberries, topped with cinnamon crumble and cooked until browned and bubbly.

Prep Time30 mins

Cook Time1 hr

Course: Dessert

Servings: 9″ pie

Ingredients

Pie Crust

1/2 recipe All butter pie dough

Crumble Topping

1 cup all purpose flour
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, cold, cut into cubes

Mixed Berry Filling

7 cups combination raspberries, blackberries and blueberries
1/2 cup light brown sugar
1/3 cup granulated sugar
2 ½ tablespoons tapoica flour, or ground tapioca
1 small granny smith apple
1/2 teaspoon fine sea salt
Zest and juice from half of a lemon

Instructions

Prepare the pie crust.

On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
Place the dough onto the pie dish. Ease the dough, without stretching, into the pie dish.
Fold and tuck the dough on the edges to create an outer ridge. Flute the edge, or crimp with a fork. Refrigerate until ready to use.

Prepare the crumble topping.

In the bowl of a food processor, combine the flour, brown sugar, cinnamon and salt. Pulse to combine.
Add the cold the butter to the flour mixture, and pulse until the mixture starts to form large crumbs. Place in the fridge to keep cold while preparing the berry filling.

Make the berry filling.

Preheat the oven to 400F and place a rimmed baking sheet, large enough to place the pie on and catch any juices, on the oven rack.
Place 3 1/2 cups berries in a large saucepan and set over medium heat. Use a potato masher to mash and break up the berries.
Cook the mixture, stirring occasionally until the mixture is thickened and reduced to 1 1/2 – 1 3/4 cups. Let cool slightly while preparing the remainder of the filling.
In a large bowl, combine both sugars, tapioca flour, salt, lemon juice, and remaining 3 1/2 cups of berries.
Peel and grate the apple on a box grater. Place the apple in a clean kitchen towel and wring out as much liquid as you can. Place the grated apple in the bowl with the uncooked berry/sugar mixture and mix to combine.
Add the cooked, and slightly cooled berries to the mixture and stir until well combined.
Pour the berry mixture into the chilled pie dough. Top the pie with the chilled crumble topping.
Place pie on the baking sheet and bake 30 minutes. Reduce temperature to 350F and continue to bake until the juices bubble, 30-35 minutes.
Place the pie on a wire rack cool to room temperature, about 3-4 hours, before serving.

Notes

Store the pie at room temperature or in the fridge for up to 2 days.

You can freeze baked and unbaked pies. They can be stored up to 3 months. Avoid freezing in glass pie plates and the glass can shatter when placed in a hot oven.