Pavlova cake with strawberries
6 servings
200 minutes
Pavlova cake is an airy cloud of delicate meringue inspired by the grace and lightness of the famous ballerina Anna Pavlova. This dessert emerged in the 1920s and has since become a symbol of elegance in cuisine. The crispy meringue crust sprinkled with nuts hides a soft, melting center inside, while the creamy strawberry sauce adds freshness and harmony to the flavor. The sweetness of cane sugar combines with the light tartness of strawberries and liqueur, creating a truly exquisite balance. Pavlova cake is perfect for celebrations and romantic evenings, where each spoonful is an art. It is best served chilled to highlight the textural variety and richness of flavor nuances.
1
Preheat the oven to 140 degrees. Line a large baking tray with parchment paper.
2
Mix vinegar, vanilla, and corn flour. Whip the egg whites to a stiff foam. Gradually add sugar while continuing to whip until a thick, stiff meringue mass forms.
- Vinegar: 2 tablespoons
- Vanilla extract: 2 tablespoons
- Cornstarch: 2 tablespoons
- Egg white: 4 pieces
- Cane sugar: 100 g
- Sugar: 100 g
3
Distribute the proteins on parchment in a 20 cm circle, making small mounds with a knife. Sprinkle with nuts and bake for 1 hour, then turn off the oven and let cool.
- Chopped hazelnuts: 45 g
4
Pass 100 grams of strawberries through a sieve into a bowl. Add liqueur. Whip the cream. Cut half of the strawberries and mix with the cream. Then add 3 tablespoons of strawberry sauce.
- Strawberry: 600 g
- Blackcurrant liqueur: 3 tablespoons
- Heavy cream: 550 ml
- Strawberry: 600 g
5
Place the ready meringue on a flat plate. Spread cream on top, sprinkle with strawberries, and drizzle with the remaining sauce.
- Strawberry: 600 g
- Strawberry: 600 g