Ready to Bake Batter

French 75 Sweet Cream Berry Pavlova

Makes 1 ea. Dessert


  • 1 Bag Krusteaz Professional® Ready to Bake Sweet Cream Vanilla Cake (prepared) 732-0625
  • 3 Egg Whites
  • 1 c Sugar
  • 1 t Cornstarch
  • 1 tsp Lemon juice
Raspberry Mousse
  • ½ c Raspberry Coulis (infused with Champagne)
  • ¼ c Whipped Cream
  • ½ c Assorted Fresh Berries
  • 1 t Gin
  • 1 tsp Powdered Sugar
  • Chocolate Décor


  1. Cut RTB Sweet Cream Cake into a 2”x 2” portion, set aside.
  2. Meringue: In a large bowl, beat egg whites on high speed util soft peaks form. Add ¾ cup of sugar gradually, while whipping. Combine cornstarch and remaining sugar and add to the mixture. Lightly fold in lemon juice. Place meringue in pastry bag and pipe into a ring shape on a parchment lined sheet pan. Pipe additional meringue on top of the ring to resemble flower petals. Bake at 300ºF for 1 hour. Turn off oven, leaving meringue to dry an additional 30 min. Should be dry to the touch. Set aside.
  3. Mousse: Fold whipped cream into champagne infused raspberry coulis.
  4. Sprinkle powdered sugar and gin over fresh berries, mix gently. Set aside.
  5. Assemble: Place meringue ring in the center of a plate. Place cake in the center and top with raspberry mousse.
  6. Place marinated berries on top of mousse, filling the base of the meringue.
  7. Garnish with chocolate décor.
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