The Best Pavlova Cake Recipe

Pavlova is a dessert made of meringue. It was named after the Russian ballerina Anna Pavlova and originated in either Australia or New Zealand in the early twentieth century. Pavlova is a cake-like circular block of baked meringue with a crisp crust and a soft, light interior. Pavlova Cake’s main ingredients are from Australia and New Zealand.

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The Best Pavlova Cake Recipe

Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!

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Prep Time 1 hour hr

Cook Time 2 hours hrs

Total Time 3 hours hrs

Course Dessert

Cuisine New Zealand

Calories 413 kcal

Ingredients

  

• 9 pic  large egg whites
• 600 g caster sugar
• 1 tbsp  cornflour
• 1 tbsp  white wine or malt vinegar

To assemble and serve

• 400 ml double cream
• 75 g icing sugar, plus extra to dust
• 2 tsp  tsp vanilla extract
• 250 g mixed berries, plus a handful extra for the top

Instructions

 

• Heat the oven to 120C/100C fan/gas ½. Draw three circles, 20cm, 16cm and 12cm on baking parchment (a compass is really good for this). Flip the paper onto baking sheets, so the pen is underneath.
• Whisk whites until stiff peaks form on the ends of the electric whisk. Tip in a quarter of the sugar, whisk back to stiff, then repeat once adding the cornflour and vinegar, before folding in remaining sugar. Spoon the mixture into the circles, shaping to fill, smoothing the centre but leaving the edges rough. Bake for 30 mins then turn down to 100C/80C fan/gas ¼ and cook for 1½ hrs more – they will peel away from the parchment when done. Cool in oven with the door slightly ajar. Meringues will keep for 2 weeks in an airtight container.
• Whip cream with the icing sugar and vanilla, drop in the berries and fold just once or twice. Chill for up to 24 hrs until ready to assemble – the pPavlovas are best assembled no more than 1 hr before serving.
• Peel the meringues completely from paper and stack on a serving plate, layering with cream. Arrange a few more berries on top, then dust with icing sugar.

Notes

Nutrition Information:

• fat 18g
• saturates 10g
• carbs 63g
• sugars 62g
• fibre 1g
• protein 3g
• low in salt 0.2g

Keyword Pavlova Cake

Final Thought:

Pavlova is a dessert made of meringue. It was named after the Russian ballerina Anna Pavlova and originated in either Australia or New Zealand in the early twentieth century. Pavlova is a cake-like circular block of baked meringue with a crisp crust and a soft, light interior. Typically, the dessert is topped with fruit and whipped cream. The name is pronounced /paevlov/, which is similar to the dancer’s name, /pvlv/.