Pavlova cake
6 servings
30 minutes
Pavlova cake is a light, airy, and elegant dessert wonder of Australian cuisine. This delicate cake made of crispy meringue with a soft center is named after the legendary Russian ballerina Anna Pavlova, reflecting her grace and lightness. The main flavor is a subtle combination of sweet meringue and refreshing cream, adorned with juicy strawberries and exotic passion fruit. The crispy meringue shell is complemented by silky cream, creating a perfect balance of textures. Pavlova cake is a magnificent conclusion to a festive dinner, especially in the summer season. It not only pleases the eye but also offers unforgettable delight in every bite.
1
Preheat the oven to 160 degrees. Line the baking tray with parchment paper.
2
Place the egg whites with a pinch of salt in a bowl and beat with a mixer until stiff peaks form. Gradually add sugar while continuing to beat. Beat until the sugar dissolves.
- Egg white: 4 pieces
- Cane sugar: 230 g
3
Use a metal spoon to mix corn flour and vinegar into the egg whites.
- Cornmeal: 2 teaspoons
- Vinegar: 1 teaspoon
4
Place the mixture on a baking sheet in a mound. Bake for 1 hour or until the meringue is crispy. Remove from the oven and carefully transfer to a serving dish. Leave to cool.
5
Lightly whip the cream and spread it on top of the meringue. Decorate with halved strawberries and passion fruit pulp.
- Cream: 500 ml
- Passion fruit: 3 pieces
- Strawberry: to taste
