Pavlova is a dessert from New Zealand or Australia, and it owes its name to the ballerina Anna Pavlova, for which he was supposedly first prepared. Pavlova can kill with sweetness, but the skilful selection of cream and fruit additives makes a good balance. Preparation takes a “moment”, but the taste and visual impressions are at the highest level.

We experimented with various recipes for meringue and we learned from our mistakes. You have to take care of meringue because it is the basis of this dessert.

Ingredients for Pavlova

  • 8 Egg white
  • 2 and 1/3 glass of sugar (crystals) (here is the rule that it is better to give too much thread too little)
  • 1 tablespoon of lemon juice
  • 1 tablespoon of potato starch
  • 400 ml cream 30%
  • 250 g mascarpone cheese
  • 1 tablespoon of icing sugar
  • pomegranate
  • 150 g raspberries
  • 100 g dried cranberries

We start with the preparation of meringue because it will come down for a while. We whip the egg white, and when they are ready, add the sugar gradually. We only whip until the foam does not fall out of the bowl. If we will do it too long, the effect may not be too interesting (let’s call it “dumplings”) :). Add the starch and lemon juice and mix briefly with a spatula. We put mass on baking paper.

The mass should gently spill. We start baking for 5 minutes at 160 degrees C. Make sure that the meringue does not brown – if you notice that it begins to blush, reduce the temperature and open the oven. In previous recipes, we have brown meringues, and these do not look as appetizing as white.

Pavlova recipe

Then we bake for 3 hours at 100 C. In many recipes, we found information about the higher temperature o and the air circulation, which we did not check (everyone is supposed to be different, so I will write that our oven is Mastercook Future). After about 30 minutes the meringue should start to crack – it’s a good sign.

After 3 hours, turn off the oven and leave the meringue inside to cool completely. For making a cream, we get to the point where the meringue gets completely cold. We whip the cream adding a small amount of icing sugar – sugar in the meringue is enough 🙂 Then gently mix with mascarpone cheese. We put on the cooled meringue and decorate the cake with fruit. They can be any fruit, but remember that in addition to the visual effect they are also to be a sour balance for sweet meringue. The currants, blueberries, kiwi, raspberries and pomegranates are perfect. Actually, here you can give free way to your imagination – remembering the taste.

I do not have to encourage you and convince you that Pavlova is great! 🙂 Try it!