Pavlova cake with whipped cream and fruits
8 servings
180 minutes
Pavlova cake is a delicate cloud of airy meringue topped with fluffy whipped cream and juicy fruits. Named after the legendary Russian ballerina Anna Pavlova, it impresses with its lightness, like a dance on stage. The crispy meringue shell hides softness inside, creating a contrast of textures, while the sweet cream and fresh fruits add freshness and sophistication. Perfect for celebrations and romantic evenings, this dessert is served chilled, allowing each bite to melt in your mouth. Loved for its simplicity in preparation and delightful taste that combines airiness, gentle sweetness, and pleasant fruit acidity. A true masterpiece of culinary art!
1
Preheat the oven to 150 degrees.
2
Whip the egg whites to a stiff foam, then gradually add powdered sugar (preferably sifted), spoon by spoon, continuing to whip until very thick. At the end of whipping, add starch.
- Egg white: 6 pieces
- Powdered sugar: 250 g
- Cornstarch: 1 teaspoon
3
Add vinegar to the resulting mixture and gently mix it with a silicone spatula.
- Apple cider vinegar: 1 teaspoon
4
Draw a circle with a diameter of 25 cm on baking parchment, pour in the whipped egg whites, and shape the meringue with a spatula, lifting the edges up.
5
Bake for 30 minutes at 150 degrees, then another 30 minutes at 120 degrees, then reduce the temperature to 100 degrees and bake for another 1.5 hours. Leave to cool in the oven.
6
Chill the cream well and whip it.
- Cream 35%: 200 ml
7
Spread cream and sliced fruits on the prepared cooled base and serve.
- Fruits: to taste