Pavlova with strawberries

Pavlova with strawberries

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Mix the egg whites with the sugar until it melts well. Do the test by taking a little foam between your fingers and rub your fingers. Add starch, vinegar and vanilla while mixing. If you still feel sugar granules, keep mixing. Arm yourself patiently, this operation takes about 30 minutes.

When the sugar is melted, pour the egg whites on a circle-shaped baking paper - I made it 22 cm. Bake for the first 30 minutes at 100 ° C, then the next 45 minutes at 120 ° C. After this time, test if the meringue is strong enough on the outside when you tap it with a finger. Turn off the heat and let it cool in the oven. It would be best to leave it for 4-5 hours, but you can leave it to cool in the oven all night.

If time does not allow us, then let the meringue cool for at least 90 minutes

Ingredients Pavlova Cake:

  • 4 fresh egg whites
  • 1 pinch of fine salt
  • 160 grams of fine caster sugar
  • 1 sachet of vanilla sugar or 1 teaspoon of vanilla extract
  • 2 tablespoons vinegar 9 degrees
  • 20 grams of corn starch
  • 700 gr cream for whipped cream
  • 2 tablespoons vanilla powdered sugar
  • fruits (strawberries and kiwi, peaches, raspberries, oranges, etc.)
  • optionally, a fruit sauce, I prepared a sauce of 100 grams of strawberries, 2 tablespoons of lemon juice and 2 tablespoons of caster sugar

Preparation Pavlova Cake & # 8211 specific meringue top

Pavlova-cake is a dessert as spectacular and tasty as it is easy to make. What lasts the longest is the meringue top, which requires a slow drying in the oven.

1. Turn on the oven and heat to 120 degrees Celsius. Beat the egg whites with salt until they harden and increase in volume like snow. Gradually add the caster sugar, while continuing to beat with the mixer on high speed if you use vanilla sugar, add now, the vanilla extract, instead, is put at the end. Add the vinegar and beat until the sugar crystals are not felt at all when we take a small amount of foam between the shelves and the pointer and rub lightly. Add the starch and incorporate into the egg white foam by beating for 10-20 seconds with the mixer on high speed. A firm and glossy meringue must be obtained.

2. Place a sheet of baking paper in the oven tray and draw a circle with a diameter of 22-26 cm. on the matte side of the paper. Turn the sheet of paper upside down and use the spatula to spread the meringue inside the circle. You have to keep in mind that if you form a circle with a smaller diameter, you will get a higher meringue, but it will also bake a little harder.

3. Place the meringue in the preheated oven at 120 degrees Celsius. It can turn on the ventilation, it helps a lot to dry the meringue. The worktop is ready when it comes off the baking paper easily and it takes about 1:30 hours. Allow the countertop to cool well, very well and if it cracks where and where, there are no bathrooms, it will be covered with whipped cream anyway.

Pavlova & # 8211 dessert assembly

4. The cream for the cream must be very cold when we beat it, it is best to keep it in the fridge overnight. You need a cream with a minimum content of 32% fat. Beat the cream for cold cream until it begins to form ridges on the surface then add the vanilla powdered sugar and continue beating until it hardens well. Once it has hardened, do not continue beating because there is a risk of separating the cream into butter and whey. Whipped cream is distributed in an even layer on top of the meringue and cool immediately.

Note: The cream is usually sweetened with 1 tablespoon of powdered sugar / 250 grams of product. In the case of the Pavlova recipe, we need a weakly sweetened cream, because the meringue is very sweet.

5. Depending on how soft you want the dessert meringue top to be, cover it with whipped cream sooner or earlier before serving. The moisture in the cream will soften the worktop the more it stays in contact with it. Some even prefer the meringue countertop which turns into a cream by contact with the cream. Others want a countertop with a very crunchy texture. One of the ways to obtain it is to insulate it from the moisture in the cream using a thin film of melted white chocolate, applied on the surface of the countertop. It depends on everyone's preferences.

It depends on the same preferences whether or not to add a fruit sauce. In Australia, passion fruit kernels are usually added on top of the cream layer. I didn't have any, so I prepared a strawberry coulis. For this, I boiled all the ingredients specified for it. I then passed the sauce through a fine sieve to separate the seeds from the pulp and juice.

6. The fruit decoration is according to everyone's fantasy. I sprinkled the Pavlova cake with the strawberry sauce, then added blackberries, red currants, kumquat and kiwi slices.

& # 8230and I finished the cake with slices of fresh strawberries and mint leaves. Great appetite!

The ingredients for the meringue must be at room temperature. The bowl and paddles of the mixer must be very well washed so that there are no traces of grease. Eventually before starting we can give them a slice of lemon and then wipe with a paper napkin. We prepare a tray on which we put baking paper. We turn on the oven to heat it well to 100 degrees.

Mix the egg whites with salt and add the sugar lightly and beat until the egg whites become thick and stick to the mixer blade and remain in the bowl. Add lemon juice and starch and mix a little, it is enough until incorporated (about 2 minutes).

We take the already prepared tray and in the corners of the paper, on the side that sits on the tray we put with our finger a little meringue so that the baking paper sticks so that we can work well. In the middle we pour the meringue and spread it forming a pit in the middle of it. Put the tray in the hot oven and bake at 100 degrees for half an hour and then raise the temperature to 110 degrees and bake for another 30-40 minutes. Let it cool in the oven. Peel a squash, grate it and cut it into small cubes. In a pan we put 2 tablespoons of sugar to caramelize, when it has taken color we put the butter and let it melt. Add the pineapple pieces, mix so that the sugar and butter reach on all sides. The pineapple will also leave the juice and will cook nicely. Let cool.

We break the chocolate into pieces and put it in the whipped cream. Heat over low heat, stirring well until all the chocolate is melted. Let cool well.

When it is cold, put the mascarpone and mix until we have a thick but fluffy cream. Add 2-3 tablespoons of caramelized pineapple and mix a little more. Place the meringue on a plate, put the cream in the middle and level and on top spread the rest of the caramelized pineapple and pieces of red orange.

With the juice left by the pineapple and the orange juice that my father left (the juice that she left while we cut it, we sprinkle the pavlova. Let it cool and serve the next day preferably. We also decorated a strawberry and a few mint leaves.

1. Beat the egg whites with a pinch of salt until they become a hard foam. Add one tablespoon of sugar at a time and mix for 5 minutes. Add the vinegar, vanilla essence and starch, then mix for another 15 minutes.

2. On a tray lined with baking paper, draw a circle with a diameter of 20-22 cm. Using a posh or even a spoon, take the meringue and fill the circle with a layer of about 4 cm. Level it well and distribute the rest of the meringue evenly on the edges so that the inside of the circle remains empty, like a basket. The cream will be placed here

3. The tray thus prepared is put in the oven at 100 degrees Celsius, and left for an hour with the door ajar. The meringue should be crispy on the outside but soft in the middle. After it is ready, the meringue is left to cool in the pan for at least 2 hours.

4. Mix the pudding powder with milk, sugar, yolks and vanilla essence in a saucepan, and put on low heat until it thickens and boils. Remove from the heat, leave to cool, then add the soft butter and mix well until smooth.

5. The cream thus prepared is placed in the middle of the meringue basket, and on top are placed halves of strawberries sprinkled with maple syrup.

Pavlova with vanilla cream and strawberries is served after 2-3 hours in the refrigerator. It will be a very appreciated dessert, crispy on the outside but soft and light on the inside.

Method of preparation

1. Beat the egg whites with the salt powder.
2. Gradually add 3/4 of the sugar to the egg whites. Each time you add sugar, beat the egg whites until it dissolves completely.
3. Mix 1/4 of the sugar with the starch and incorporate it into the egg whites (it is considered that they are beaten well when they form firm peaks).
4. Add the lemon juice in the egg whites.
5. Put the composition in the tray lined with baking paper in the form of a circle in the middle of which we make a hollow with a spoon.
6. Place in the preheated oven at 140 degrees C for 1 hour.
7. Turn off the heat and leave the top in the oven for another 30 minutes, with the door ajar.

1. Beat the whipped cream with the sugar until it increases in volume and gains consistency.
2. Add the chopped fir buds and mix.
3. Put the whipped cream in the middle of the huge meringue and then decorate with fruit and fir buds.

If you want, you can add more sugar to the cream, I only put 2 lgt because the meringue is sweet and it complements perfectly

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with

Ice cream

Ingredient: 500 g strawberries, 150 g sugar, 200 ml liquid cream, a lime.

Preparation: wash and peel the strawberries, then crush with a blender. Beat the cream and sugar with the mixer, add the lime juice and then incorporate it into the strawberry puree. Put the composition in a plastic box with a lid and put in the freezer for at least 4 hours.

About the recipe of Pavlova and Mini Pavlova

A refined and delicate dessert, like a ballerina tutu. Yes, the ballerina! Because this cake was created in honor of the famous Russian ballerina Anna Pavlova. She toured Australia and New Zealand in the last century.

The origin of this dessert is disputed between these two countries, it becoming a national brand in both. Pavlova is traditionally decorated with strawberries, kiwi and passion fruit (passion fruit, passion fruit) but modern versions also accept other fresh fruits: raspberries, blackberries, blueberries, cherries, etc. I even recently talked to Laura Laurentiu about Pavlova (her recipe can be found here) and about the fact that she visited Australia for a long time. According to her, these 3 fruits were chosen according to the then ballerina's outfit: red, green and gold.

Obviously the whipped cream must be natural and very little (or not at all) sweetened. It is in bad taste to come with synthetic whipped cream (called & # 8222 liquid liquid & # 8221 & # 8211 like hulala or meggle & # 8211 which are also terribly sweet, besides the unnatural texture of shaving foam) to such a fine dessert, as and to Diplomat Cake by the way. The meringue is very sweet and is perfectly balanced by whipped cream and sour fruits.

I chose Alain Ducasse's Pavlova recipe because it was based on an older recipe that I had known for several years: 1 part egg whites + 1 part caster sugar + 1 part powdered sugar. Pavlova's recipe differs from that of classic meringues because you want a crispy meringue on the outside and soft, creamy and sticky on the inside & # 8211 like marshmallow. Small meringues are prepared differently and must be strong, crunchy and & # 8222crety & # 8221. You can find their recipe here.

Powdered starch is what gives Pavlova its gummy texture. Some recipes even provide corn starch and an acidifier with a stabilizing role (vinegar or lemon juice). I used a few drops of lemon (although Alain Ducasse did not include them in his recipe).


Pavlova with strawberries is the recipe for the best strawberry meringue cake. It is the easiest dessert and I think I can offer you one of the best Pavlova recipes.

This is more than just a cake with fruit and a sour cream or whipped cream, it is a fantastic dessert that you can put on the list of special holiday menus, for various events in your life or simply the best way to recycle the remaining egg whites after the holidays.

I used the term strawberry until now because it was the correct one until 2005, when in DOOM strawberries were accepted as the plural of the singular strawberry. At this time both forms are accepted as correct: strawberries and strawberries.

The crispy, but soft-core shell, obtained for this delicate dessert, was specially prepared for the ballerina Ana Pavlova, and its meringue and shape imitate the ballerina's tutu skirt.

Dessert is claimed by both Australia and New Zealand. It was prepared after the ballerina's tour in these countries somewhere around 1920, and a chef prepared this dessert as a tribute.

The first recipe published under the name Pavlova appeared in Australia in 1926, but it was a layered jelly recipe, not meringue, while in New Zealand it appears that the first meringue recipe was published in 1929.

After all, for us, it doesn't matter whose recipe it is. But one thing is clear: the original recipe has a layer of meringue covered with whipped cream, strawberries and kiwi.

From the first recipe for meringue with whipped cream, decorated with strawberries and kiwi to the present day, it has been transformed and adapted, adding coffee, chocolate, hazelnuts.

I leave here my favorite version, reissued & # 8211 after it was first published in the cream version.

Even if you are not a meringue fan, Pavlova you should try it at least once in your life. Sour fruits compensate for the sweetness of meringue, so their association in this dessert is absolutely necessary.

Each meringue bite with lemon cream and fruit melts in your mouth.

Pavlova with strawberries is a dessert like a love story. You can never forget him.

You can only put strawberries or raspberries, but it would be fantastic with a combination of all berries. In winter it would go hand in hand with kiwi and orange & # 8211 skinless slices.

I used whipped cream for a long time but at one point I replaced it with lemon curd and since then I can only conceive this dessert in this combination: pavlova with strawberries and lemon curd.

The secret of this spectacular dessert is meringue. The egg whites must be mixed until a very strong foam is obtained, and the sugar is not felt at all if you put the composition between your fingers. Do not open the oven door during baking. The cooling process is as important as the baking process. After turning off the oven, leave the door closed for 15 minutes, then ajar until it cools completely. I usually leave Pavlova until the next morning. I know for sure that at this moment the outer shell is dry and can be turned into cake.

If you get too many cracks in the final meringue, it means that the temperature of your oven is too high. Not all ovens have the same power, so there may be differences and you know what to do next time. The same explanation can be for a slightly brown color.

If the meringue drops suddenly and does not stay strong, it is a sign that you have opened the oven door during baking. If you get liquid under the cake, the egg whites may be too old or you may have used poor quality sugar. It is possible that the interior is good, creamy, even if you have liquid under the meringue.

The good part is Pavlova with strawberries can be prepared in advance. Prepare the meringue 2-3 days in advance, keep it covered tightly. Cream and fruit are put only before being served. Due to the humidity, the meringue loses its texture and becomes moist, so it can be eaten that day, at most the next day if there is anything left.

If the dessert you want doesn't come out right away, don't give up! I know for sure that there are confectioners / pastry chefs or cooks who did not succeed at first. But if it comes out to you, you should be proud and share this recipe with others. You can send me a picture to show everyone the pavlova made by you.

Now I leave the list of ingredients and how to prepare for Pavlova with strawberries.


6 egg whites
320 g old
4 teaspoons starch
1 teaspoon vinegar
1/2 vanilla extract / vanilla paste

For topping:

To make Pavlova cake you have to have a little patience, otherwise everything is easy.

For starters I mixed the egg whites with a pinch of salt. When they became a white foam that doubled in volume, I added the caster sugar gradually in 4 tranches, a few minutes apart.

I mixed the egg whites until they became very hard foam and I tested this foam. I took a little between two fingers, rubbed them. I didn't feel the sugar, so the mixing operation was over.

I added the starch, mixed for a few more seconds, then added the vinegar and vanilla extract and let the mixer spin for another 10 seconds. I preheated the oven to 150 ° C.

I drew a circle with a diameter of 24 cm on a baking paper. I put the paper in the baking tray and arranged the hard egg white foam inside it.

With the help of a spoon I lifted the base and made the shape that brings with it the ballerina's skirt. I intentionally left traces, as if they were folds of the skirt. You can also do this with a knife or a palette.

I put the tray in the oven and let it bake at 150 ° C for 10 minutes, then I reduced the temperature to 110 ° C and let Pavlova bake for an hour.

Only after this time can you open the oven door and check if the shell is crispy by tapping lightly with one finger.

I let it cool at first with the door closed (15 minutes), then I opened the door and put the handle of a wooden spoon to keep it slightly ajar.

My meringue looked perfect! It had a single superficial crack at the top.

Let the meringue cool overnight, then decorate it with lemon curd (which I sometimes mix with 100 g mascarpone) and strawberries. You can find the lemon curd recipe if click here.

Unfortunately, this dessert never resists being photographed. I hope that next time I will be able to put a picture with the interior, which looks sensational!


Pavlova small, individual, with syrup and strawberries, are the absolute delight! What more could you want than a sweet little treat that can be addictive?

(for 6 pieces with a diameter of 10 cm)

For meringues:
3 egg whites
180 g powdered sugar
1 pinch of salt
2-3 drops of vinegar
vanilla essence

For the cream:
100 ml liquid cream
60 g mascarpone
100 g vanilla pudding (prepared)
2 tablespoons powdered sugar

For topping
500 g strawberries
2 tablespoons sugar
mint leaves for decoration

Mix the egg whites with a pinch of salt until they become a hard foam, but not stiff enough. Gradually add a tablespoon of sugar, continuing to mix until the foam becomes so hard that we do not fall if we turn the bowl upside down. We must be careful to add vinegar and vanilla essence during this time.

On a tray lined with baking paper we put 6 circles with a diameter of about 10 cm. We try to make the edges a little higher than the middle, because in them we will put cream.

Bake them in the preheated oven at 100 ° C for 80 minutes, opening the oven door at 30 minutes for 2 minutes. The door will be open enough to stand the tail of a wooden spoon. After 80 minutes we turn off the oven, leave its door slightly ajar (using a wooden spoon) and let the meringue cool and dry overnight.
Prepare the topping before the cream to have time to cool. We crush 10-12 large strawberries and boil them with sugar until the composition begins to thicken. We take it off the fire and let it cool. We go on to prepare the cream: beat the whipped cream until it hardens, then mix it with vanilla pudding, powdered sugar and add mascarpone gradually. After homogenizing the composition, put the cream over the meringues.


From the category "what can we use the remaining egg whites" today I present a wonderful cake. And when I say wonderful, I'm not exaggerating, it's absolutely divine!
The dessert is named after the Russian ballerina Anna Pavlova and, over time, the recipe has undergone many variations, but the basis is the same: crispy meringue leaves on the outside and soft on the inside, cream and fruit. I saw recipes for pavlova with chocolate, coffee, nutella, only imagination is the limit. But, almost all the time, keep it simple is best. The cake is originally from New Zealand, and the topping of the original recipe contains strawberries, kiwi and passion fruit, if you want to make it "to order."

The meringue is very sweet, so I wanted to balance the tastes and used a cream of cream and mascarpone slightly sweetened, cherry sauce and cherries and garnished with a few drops of caramel and fresh strawberries. In terms of fruit sauce, as well as fresh fruit, I recommend using what you have in the freezer or seasonal fruit, do not limit yourself to my options. However, I recommend using sour fruits.

At the same time, if you know that you prefer the very sweet taste, you can change the sugar in the fruit sauce, respectively the cream, but I assure you that it is suitable as it is.

It might scare you to bake the meringue, but I assure you it's nothing complicated, it only takes a lot of time, about 4 hours! But the result & # 8230 is fully worth the wait!


250 g egg whites (approx. 7 egg whites)

1 teaspoon vanilla extract / 1 sachet of vanilla sugar

400 ml whipped cream

1 teaspoon vanilla extract / 1 sachet of vanilla sugar

I first took care of the countertops: from the above composition I made 2 countertops with a diameter of 26. I beat the egg whites with a pinch of salt until they became hard foam, then I added the caster sugar and the powder, little by little. I mixed until the sugar granules were no longer felt (you can check by rubbing the meringue between your fingers a little).
I then added the vinegar and vanilla, mixed, then the starch and mixed for another 2 minutes.
You will get a dense foam, perfect for countertops.

I didn't fit both countertops in one pan, so I used two trays and baked the meringues at the same time, on position 1 and 3 of the oven.

I took a circle with a diameter of 26 and placed half of the egg white foam, leveled it, then with a firm movement I raised the shape, then I did the same with the second countertop. You can form small recesses in the middle of the countertops to place the cream and fruit sauce. Don't worry if you can't level them perfectly, that's part of the charm of the dessert.

I put the trays in the preheated oven, at 115 degrees, with the ventilation on, for 1 hour and 45 minutes.

After baking, I let the countertops cool in the oven for an hour and a half, then another half hour at room temperature. If it happens to crack, it's not baths, cover it nicely with whipped cream and mascarpone.

In the meantime, I started with the fruit sauce: I used frozen fruits, so I put them in a saucepan with sugar and about 100 ml of water. I boiled for about 10 minutes, until I got a more liquid jam. Then I took out some sauce, dissolved the starch in it and put it over the fruit, mixing well. I put the sauce to cool in a bowl, it must be cold when assembling the cake.

The whipped cream should be very cold. (I put it in the freezer for 5 minutes before beating it). I beat the whipped cream, then I added mascarpone and mixed until I got a firm cream. You should not insist on mixing after the cream hardens, there is a risk of cutting!

With all the elements prepared and cold, we proceeded to assemble the cake: on a plate I put (carefully!) The first meringue top, half the amount of cream, half the amount of fruit sauce, the second top, cream, the remaining sauce, sliced ​​strawberries and sprinkled everything with homemade caramel.

But I have the cake in the fridge for two hours before serving.
The cake is not assembled long before serving, as the meringue softens from the moisture of the cream, but it is only a matter of taste. I find it absolutely delicious the next day!

It is a light and delicate cake, I am sure you will like it!
You have to test it with seasonal fruits this summer, so don't throw away the egg whites. In fact, do not throw away food, in general, be inventive!