Pavlova

🌟 Difficulty	⏱️ Time	🍽️ Serves	🔪 Skill level
★★ Easy	1 hr 30 min + cooling	6–8	Beginner

A printable recipe card perfect for Valentine’s Day in my Etsy shop. 👉 Get it here →

This is a big moment for this blog...
I will include the recipe of a divine cake, the one that is needed for an Indian summer period that we are having right now in my place...

Pavlova cake!!!

Gorgeous, royal, "sexy", summer-ish, full of anti-oxidants, tastes like heaven, ... whatever I will say, it will be less for this cake. Just try it yourself and you will see and taste what I mean ;)
Origins of the cake looks like to be New Zealand or Australia and the name comes from a known Russian ballet dancer Anna Pavlova (weird combination, I know). For the fans, check to verify all that by yourselves. Let's concentrate here with the essentials: how to make it!
I would like to thank Joachim, who likes to cook and inspired me with a similar recipe ;)

INGREDIENTS (22cm / 9in heart or round)

Meringue:

• 4 egg whites, room temperature
• 220g (1 cup + 2 tbsp) sugar
• 1 tsp vanilla extract
• 1 tbsp cornflour
• 1 tbsp white vinegar or apple cider vinegar

Cream:

• 330ml (1⅓ cups) double cream
• 3 tbsp (23g) icing sugar

Decoration:

• Assorted red fruits — strawberries, raspberries, redcurrants

INSTRUCTIONS

• Preheat: Heat oven to 120°C (250°F) fan. Line a baking tray with parchment paper.
• Meringue: Whisk egg whites with a pinch of salt to stiff peaks. Gradually add sugar while whisking continuously until glossy and thick. Gently fold in cornflour and vinegar.
• Shape: Spoon meringue onto the tray in a heart or round shape approximately 22cm wide and 5cm thick. Create a shallow crater in the centre for the cream.
• Bake & cool: Bake for 90 minutes. Turn off the oven and leave the pavlova inside to cool completely — do not open the door at any point. This gives a pure white, crisp shell with a soft centre.
• Cream: Whip cream with icing sugar until thick and holding peaks. Chill until ready to use.
• Assemble: Spoon cream into the crater and top generously with fresh red fruits. Serve immediately.

TIPS & VARIATIONS

• Use egg whites at room temperature — they whip to a more stable meringue.
• Make the meringue base a few hours ahead and assemble just before serving.
• Decorate with mint leaves or edible flowers for extra elegance.
• Store meringue and cream separately if making ahead. Best eaten the same day once assembled.