Pavlova meringue cake with strawberries
4 servings
60 minutes
Pavlova cake is the embodiment of tenderness and lightness. Its history dates back to the 1920s and is associated with the famous Russian ballerina Anna Pavlova, whose grace inspired Australian confectioners to create this delightful dessert. It features crispy layers of light meringue with a delicate whipped cream filling. The main highlight is fresh strawberries, adding a refreshing taste and aroma to the cake. The thin texture of the meringue combined with velvety cream and juicy berries creates a unique balance of lightness and richness. It is important to serve 'Pavlova' immediately after assembly to maintain the crispy structure of the layers. An ideal choice for a festive dinner or romantic evening.
1
Whip the egg whites until foam forms, add a pinch of salt. Gradually add powdered sugar. Add lemon juice. Continue whipping until stiff peaks form. Then sift 2 tsp of cornstarch and gently fold the meringue with a spatula.
- Egg white: 100 g
- Salt: pinch
- Powdered sugar: 200 g
- Lemon juice: 1 teaspoon
- Starch: 2 teaspoons
2
Place two 20 cm diameter layers on parchment. For accuracy, take a 20 cm diameter plate, trace it, flip the parchment, and place the meringue. Make a small indentation in the center of the layers.
3
Dry in the oven at 100 degrees for about 1.5–2 hours. You can adjust the dryness of the layers, leaving a slight chewy consistency inside or drying them completely by keeping them in the oven longer. It's a matter of preference.
4
The ready cakes come off the parchment very well. Let them cool completely.
5
Whip 500 ml of cream with vanilla sugar.
- Cream 33%: 500 ml
- Vanilla sugar: 10 g
6
Slice the strawberries. Spread half of the cream and strawberries on each layer. Do not let the assembled cake just sit, as the layers will quickly become soggy and the effect of the crispy meringue will be lost.
- Strawberry: 400 g