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Pavlova cake is something special in terms of taste and appearance. And it is quite simple to prepare. No wonder this heavenly delicious dessert is popular all over the world. The crispy on the outside and soft on the inside meringue is perfectly complemented by the light and creamy whipped cream. Fresh fruit completes the combination. You can find a detailed Pavlova cake recipe with the exact quantities and step-by-step instructions below.
Named after a Russian ballerina
Pavlova is a meringue cake filled with cream and fruit. It was named after the Russian ballerina Anna Pavlova. The dessert was invented in either New Zealand or Australia. The ballet dancer performed in both countries at the time.
Easy Pavlova cake recipe
Even if the Pavlova cake looks like an elaborate creation, the recipe for it, which you will find at the end of the post in the recipe box, is very simple.
The meringue is prepared quickly. However, it then needs plenty of time to dry and cool, just like for the cake “Grafskie razvaliny” or the cake “Pautinka”. For the filling, all you have to do is whip the cream and prepare the fruit.
Then assemble the cake. And it’s ready to serve.
How to make perfect meringue bases
The meringue for the Pavlova cake must be crispy on the outside and soft on the inside. This consistency is what gives the dessert its flavor. The cake bases should also have a snow-white color. To ensure they turn out perfectly, pay attention to a few details during preparation.
Weigh the ingredients
The proportions for the meringue are very important, just like for the Italian meringue for the korzinochki. It is best to weigh all the ingredients for this.
First, separate the egg whites from the egg yolks. Do this with four eggs. Then weigh out all the egg whites.
Now take twice as much powdered sugar as you have egg whites. The amount of cornstarch must be 1/10 of the egg whites.
Lemon juice helps to stabilize the meringue. You only need a very small amount and must not overdo it. Instead of lemon juice, you can also use a little vinegar, a pinch of food-grade citric acid or salt.
Prepare and whip the egg whites
Separate the egg whites cleanly. There must be no residue from the egg yolks.
The mixing bowl in which you beat the egg white mixture and all utensils must be well cleaned and free of grease.
Beat the egg whites with sugar until stiff. The mixture should be shiny and form firm peaks.
Carefully mix in the starch
You should fold the cornstarch into the whipped egg whites. Sieve it first and then stir it in carefully using circular movements. The egg white mixture must remain firm.
Dry the meringue
Dry the meringue bases slowly at a low baking temperature. They must not turn yellow or brown, but must remain snow-white.
Allow them to cool slowly afterwards. So that they are not confronted with a large temperature difference, they should remain in a warm, slightly open oven for a while.
Bake the day before
You can also bake the meringue bases the day before. Then they can cool slowly in peace. Once they have cooled, store them in an airtight container in a dry place. They must not absorb any moisture, otherwise they will no longer taste crispy.
Which fruit for Pavlova cake
You can top the Pavlova cake with any fresh fruit, similar to the sheet cake with yogurt or the quark cake with crumbles. Simply use seasonal fruit for the recipe. In summer, berries such as strawberries, raspberries and red currants are particularly suitable.
This time I filled my Pavlova cake with mango, peaches, raspberries, blackberries, wild strawberries and black currants.
Alternative cream
The cream for this Pavlova cake consists only of whipped cream. As the cake bases taste quite sweet, I have not added any powdered sugar to the cream.
Alternatively, you can prepare a cream made from cream cheese and cream for the cake. I used this to fill my mini Pavlovas.
The dessert also tastes delicious with cream and sour cream. The filling then has a slightly sour note.
Serve and enjoy
The Pavlova cake tastes best immediately after preparation, similar to the Karpatka cake. I chilled it for about 20 minutes beforehand so that the whipped cream can cool down a little.
Over the next few days, the meringue softens and becomes mushy. The fruit will also no longer be as fresh and crunchy.
The Pavlova cake is an ideal summer dessert, alongside the strawberry tiramisu, the limonnik and the mochi. Serve it to your loved ones for afternoon coffee at the weekend.
With its pretty appearance, it is also perfect for a garden party, just like the strawberry mascarpone dessert, the strawberry roll cake and the strawberry chocolate muffins. Your guests are guaranteed to be delighted with this summery dessert.
The Pavlova cake is
- fruity,
- airy,
- light,
- tender,
- with crispy on the outside and soft on the inside meringue,
- with creamy whipped cream,
- with fresh fruit,
- sweet tangy,
- incredibly delicious,
- aromatic,
- an eye-catcher on the coffee table,
- ideal summer dessert,
- easy to make with just a few ingredients,
- world-famous sweet classic.
How to make Pavlova cake: tips and tricks
- The mixing bowl and all utensils for whisking the egg white mixture must be clean and free of grease.
- Separate the egg whites from the yolks cleanly, without leaving any residue.
- Weigh all the ingredients for the meringue accurately.
- Lemon juice makes the meringue more stable. Vinegar, a pinch of food-grade citric acid or salt can be used instead.
- Beat the egg white mixture until it is stiff, shiny and forms peaks.
- Fold the cornstarch into the egg white mixture very carefully so that it remains firm.
- Dry the meringue bases slowly at a low baking temperature. They should remain snow-white. Then leave them to cool slowly without large temperature differences.
- Instead of whipped cream, you can make a cream of cream cheese and cream or sour cream and cream.
- You can fill and top the cake with any fresh fruit you like.
- Serve the Pavlova cake immediately after preparation. Over time, the meringue will soften and no longer taste crispy on the outside.
Did you make the Pavlova cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Also try these recipes with meringue:
- Kiev cake – the tastiest Ukrainian classic
- How to make macarons – recipe for French almond meringue pastry
- Burgenland cookies – sweet highlight on the cookie plate
Pavlova cake
Ingredients
for the meringue
- 130 g egg whites (whites of 4 eggs)
- 260 g powdered sugar (twice as much as egg whites)
- 13 g cornstarch (1/10 of the egg whites)
- 1/2 tsp lemon juice freshly squeezed
for the filling
- 400 g cream cold
- approx. 300 g fresh fruit cored and peeled as required
Instructions
Preparation of the meringue
- Briefly beat egg whites with lemon juice until foamy.
- Add powdered sugar and beat until stiff.
- Fold cornstarch into the egg white mixture.
- Divide the meringue mixture into two roughly equal portions and spread them evenly on a baking tray lined with baking paper in the shape of two circles of approx. 20 cm in diameter next to each other. I set up a cake ring for this, spread the meringue and then carefully remove the ring. However, you can also draw circles on the baking paper beforehand and then turn the paper over.
- Dry the two meringue bases in a preheated oven at 194 °F (90 °C) for approx. 1.5 hours until they are dry and firm on the outside. Then switch off the oven, open the oven door a crack and leave the cake bases to cool slightly in the oven for approx. 1 hour. Now take them out of the oven and leave them to cool with the baking paper on a wire rack at room temperature.
Preparation of the filling
- Cut fruit into pieces as required.
- Whip cream until stiff.
Preparation of the Pavlova cake
- Spread half of the whipped cream on one of the meringue bases and spread half of the fruit on top of the cream. Place the second meringue base on top, spread the remaining whipped cream on top and place the remaining fruit on top.
- Serve the Pavlova cake immediately or chill it for about 20 minutes beforehand to allow the cream to cool briefly.
Notes
- The mixing bowl and all utensils for whisking the egg white mixture must be clean and free of grease.
- Separate the egg whites from the yolks cleanly, without leaving any residue.
- Weigh all the ingredients for the meringue accurately.
- Lemon juice makes the meringue more stable. Vinegar, a pinch of food-grade citric acid or salt can be used instead.
- Beat the egg white mixture until it is stiff, shiny and forms peaks.
- Fold the cornstarch into the egg white mixture very carefully so that it remains firm.
- Dry the meringue bases slowly at a low baking temperature. They should remain snow-white. Then leave them to cool slowly without large temperature differences.
- You can fill and top the cake with any fresh fruit you like.
- Serve the Pavlova cake immediately after preparation. Over time, the meringue will soften and no longer taste crispy on the outside.
- Take note of the detailed tips and tricks for making the Pavlova cake at the top of the article.
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