Pavlova Cake with Oreo Cookies
8 servings
90 minutes
Oreo cookie 'Pavlova' is a refined combination of airy crispy meringue and delicate creamy filling, complemented by berries and crumbs of the famous cookie. This dessert is named after Russian ballerina Anna Pavlova and has captured the hearts of gourmets worldwide with its light, melting flavor. The protein meringue is baked to a fragile crust while remaining soft inside. The addition of Oreo gives the dessert a modern touch, adding a slight chocolate bitterness and textural variety. Topped with fresh berries, it gains a refreshing tartness that beautifully harmonizes with the sweetness of the cream. This dessert is perfect for festive tables, romantic dinners, or simply moments of indulgence.
1
Before whipping the egg whites, degrease the bowl and whisk with vinegar.
- Vinegar: 1 teaspoon
2
Whip the egg whites into a stiff foam.
3
Add vinegar and starch to the egg whites, gradually adding sugar while continuing to beat. Beat for another 5-7 minutes until the sugar is completely dissolved. You can check by rubbing a bit of the egg white mixture between your fingers.
- Vinegar: 1 teaspoon
- Potato starch: 1.5 tablespoon
- Sugar: 170 g
4
Crush the Oreo into crumbs. Add 2/3 of the cookies to the meringue and mix gently.
- Oreo-style sandwich cookies: 4 pieces
5
Line the baking tray with parchment paper or a Teflon sheet.
6
Spoon the meringue onto the baking sheet, making indentations for the cream in the center of each meringue.
7
Place in the oven at 135°C, bake for 50-60 minutes.
8
When the meringues are ready, take out the tray, let them cool for 10-15 minutes, and in the meantime prepare the cream.
9
Whip the cream with a whisk into a strong foam with powdered sugar.
- Cream 30% fat: 200 g
- Icing sugar: 1 tablespoon
10
Place the cream in the center of the meringue, decorate with berries, and sprinkle with the remaining cookies.
- Raspberry: 125 g
- Blueberry (highbush): 125 g
- Oreo-style sandwich cookies: 4 pieces
