Pavlova cake

🌟 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 ;)

INGERDIENTS

For the Meringue Base:

• 4 egg whites
• 250 g sugar
• 1 tsp vanilla extract
• 1 tbsp cornflour
• 1 tbsp white vinegar (apple cider vinegar works well)

For the Cream:

• 330 ml double cream
• 3 tbsp icing sugar

For Decoration:

• Assorted red fruits (strawberries, raspberries, redcurrants, etc.)

INSTRUCTIONS

1.  Preheat & prepare: Oven 150 °C (fan). Line tray.

2. Meringue: Whisk whites + a pinch of salt to stiff peaks, gradually add sugar. Fold in cornflour & vinegar.

3. Shape heart: Spoon meringue into heart shape (~22 cm, 5 cm thick) with a small crater in center.

4. Bake & cool: 1 h, turn off oven, leave inside to cool completely.

5. Whip cream: Beat cream + sugar until thick; chill.

6. Assemble: Fill crater with cream, top with red fruits randomly. Serve to loved ones! 💕

Serving Tips & Variations

• Use room temperature egg whites for more stable meringue.
• Make the Pavlova a few hours ahead for easier assembly.
• Decorate with mint leaves or edible flowers for extra elegance.
• Best served fresh; store the meringue and cream separately if making ahead.