Pavlova Cakes
10 servings
150 minutes
Pavlova pastries are a refined treat with a crispy meringue and delicate airy cream, topped with juicy fruits and berries. This dessert was born in the early 20th century and was inspired by the grace of the famous Russian ballerina Anna Pavlova. Its lightness and elegance resemble a ballet pose, while the thin sugar crust crumbles like dance movements. The taste is tender and airy, where the sweetness of meringue perfectly complements the cool creamy texture and freshness of the fruits. Pavlova often becomes a centerpiece at festive tables and celebrations, served as an elegant conclusion to dinner. It is not just a dessert but a true masterpiece of culinary art created to provide pleasure and lightness.
1
Separate the whites from the yolks.
- Chicken egg: 4 pieces
2
Whip the egg whites with lemon juice at medium speed until light foam forms (1-2 minutes). Then add powdered sugar, increase the speed to maximum, and whip until stiff peaks form (5-7 minutes). Next, add cornstarch and mix with a spatula.
- Chicken egg: 4 pieces
- Lemon juice: 1 teaspoon
- Powdered sugar: 230 g
- Potato starch: 1 teaspoon
3
Transfer the meringue to a piping bag. Shape the meringue into nests on a sheet. Dry in the oven at 90 degrees for 1 hour and 20 minutes. Leave the meringues to cool completely in the oven.
4
For the cream, whip very cold cream with powdered sugar. Start at a low speed, gradually increasing it.
- Cream 35%: 250 ml
- Powdered sugar: 230 g
5
Use any fruits and berries for decoration.
- Fruits: to taste