Pavlova Cake
12 servings
160 minutes
Pavlova is a light, airy dessert created in honor of the famous Russian ballerina Anna Pavlova. Its thin, crispy meringue shell hides a delicate, stretchy center inside. This dessert captivates with a combination of sweetness and slight tartness from fresh berries that complement the mascarpone and cream-based filling. The presentation of Pavlova is a true work of art: elegant meringues adorned with velvety cream and fresh berries resemble a ballet pas de deux on a plate. This dessert is perfect for festive occasions, romantic dinners, or simply when you want to experience tenderness and airy lightness in every bite.
1
Whip 10 egg whites to a strong foam, slowly add powdered sugar, starch, and citric acid. Place the mixture on a silicone mat through a round shape, giving it a cone shape by stretching with a fork.
- Egg white: 10 pieces
- Icing sugar: 500 g
- Starch: 4 teaspoons
- Citric acid: 2 teaspoons
2
Place in the oven at 115 degrees for 1 hour and 20 minutes (do not open the oven door during this time).
3
Whip the cold cream with vanilla and fold in the mascarpone.
- Heavy cream 35% fat: 500 ml
- Vanillin: 1 piece
- Mascarpone cheese: 250 g
4
Place the meringues, decorate with cream, and gently press berries (raspberries or strawberries) into the cream. Sprinkle with powdered sugar.
- Fresh berries: to taste
- Icing sugar: 500 g
