Pavlova Cake: A Show-Stopping Dessert
Pavlova cake, a dessert as elegant as its namesake, the Russian ballerina Anna Pavlova, is a light, airy masterpiece. Its crispy meringue shell, marshmallow-soft center, and luxurious toppings of whipped cream and fresh fruits perfectly balance textures and flavors. With its stunning presentation, this versatile dessert is ideal for sophisticated celebrations, gatherings, or even an indulgent treat at home.
In this recipe, I’ll walk you through the steps to make a flawless pavlova, ensuring a crispy exterior, soft interior, and perfectly balanced toppings.
Why You’ll Love This Recipe
- Elegant Presentation: A centerpiece-worthy dessert for any occasion.
- Deliciously Light: The meringue is crispy yet soft, with just the right sweetness.
- Customizable: Top it with your favorite fruits, curds, or chocolate.
- Naturally Gluten-Free: Perfect for those with dietary restrictions.
Pro Tips for Perfect Pavlova Cake
- Room-Temperature Eggs: Room-temperature egg whites whip better and achieve more volume.
- Sugar Dissolution: Ensure the sugar is fully dissolved to create a smooth meringue. Rub a pinch between your fingers; if you feel any grit, keep mixing until it’s silky.
- Avoid Overbeating: Overbeaten egg whites it’s their structure. Stop as soon as stiff peaks form.
- Humidity Matters: Avoid making pavlova on humid days, as moisture can affect the crispness.
Serving Suggestions
- Fruit Combos: Use a mix of tart and sweet fruits like passion fruit, mango, and berries.
- Chocolate Drizzle: Add a drizzle of melted dark chocolate for a decadent touch.
- Lemon Curd: Spread a layer of lemon curd beneath the whipped cream for a zesty twist.
Storing and Reheating
Storage:
- Store the unassembled meringue in an airtight container at room temperature for up to 2 days.
Assembled Pavlova:
- To fully savor the delightful crisp texture, serve the dish immediately, generously topped with luscious cream and vibrant, fresh fruits. If you have any leftovers, you can store them in the refrigerator for up to one day; however, remember that they may lose some of their delightful crunch during storage.
FAQs About Pavlova Cake
1. Can I make mini pavlovas?
Yes! Divide the meringue into smaller circles and bake for 50–60 minutes instead of 90 minutes.
2. Can I use a hand whisk instead of a mixer?
While it is possible to achieve stiff peaks by hand, it is challenging. Using a mixer is strongly recommended.
3. What if my meringue cracks?
Don’t worry if your meringue cracks. Top it with cream and fruits, and no one will notice. Cracks are common and part of the charm of this forgiving recipe. It’s all about the taste and the experience, just the looks.
4. Can I make this dairy-free?
Yes! Use coconut cream instead of whipping cream for dairy.
5. What if my meringue weeps?
Weeping occurs due to undissolved sugar or overbaking. Beat the egg whites and sugar thoroughly, then bake lowly.
Why This Recipe Works
Combining a crispy meringue shell and a soft marshmallowy center creates a unique texture that melts in your mouth. The light sweetness of the meringue perfectly complements the rich cream and tart fruits. This simple recipe yields a stunning dessert that’s bound to impress.
Conclusion
Pavlova Cake is more than just a dessert—it’s a masterpiece. This elegant cake will surely delight you whether you celebrate a special occasion or treat yourself. Customize it with your favorite fruits, get creative with toppings, and enjoy every bite of this show-stopping treat.
Pavlova Cake Recipe
Ingredients
Meringue base for pavlova,
- 8 large egg white
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 2 tsp vinegar
For strawberry cream cheese filling
- 75 g cream cheese, softened
- 2 cup heavy cream
- 1/2 cup icing sugar
- 1/4 cup strawberry jam
- 1 tsp vanilla
For the garnish
- 1 cup raspberries
- Edible flowers (optional)
Instructions
- Meringue base for pavlova
- Preheat your oven to 250 degrees F and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gradually add the sugar, beating well after each addition.
- Beat in the vinegar and cornstarch.
- Spoon meringue into three equal mounds onto the prepared baking sheet, with the back of a tablespoon, spread each mound into 6-8 inches in diameter.
- Bake for 40- 60 minutes, or until the pavlova is crisp on the outside and soft on the inside or until the meringue are pale and still pliable.
- Remove from the oven and allow to cool completely on the baking sheet or turn off oven and leave in until ready to use.
- When ready to use, carefully peel the paper from the bottom.
Assemble (do this as close to serving as possible)
- Once the pavlova is cool.
- Place a small dollop of whipped cream on a serving plate or cake stand.
- Place one meringue circle on top.
- Spread approximately 1/3 of strawberry cream cheese all over.
- Repeat with a 2nd and 3rd layer .
- Garnish with fresh berries and flowers.
- Refrigerate for at least 1- 2 hours before serving.
Cream cheese filling
- In a medium bowl, beat the cream cheese with an electric mixer until smooth.
- Add in the heavy cream and powdered sugar and continue to beat until the mixture is light and fluffy.
- Stir in the strawberry jam and vanilla.