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Adjust Servings:
French meringue:
4 pcs Egg white
200 g Caster sugar and additional for deciration
300 ml Cream 33-36% from the fridge
200 g Berries strawberry, raspberry, blackberry etc.


  • 1 h 30 min
  • Serves 4
  • Medium


  • French meringue:

  • Topping:



This dessert is so famous that it had become a household name. By saying Pavlova (with the stress on the second syllable, by the way), we all mean an airy and soft meringue dessert with whipped cream.

The cake originates in Australia and is named after the Russian ballerina Anna Pavlova (1881-1931), one of the greatest ballerinas of the 20th century. Her solo dance The Dying Swan became the symbol of the New Russian Ballet. In the 1920s Pavlova toured Australia and New Zealand. It is believed that the ballerina’s lightness, fineness, and tenderness inspired the chefs to create this dessert.

As a rule, famous desserts always have a few origin stories. Australia and New Zealand have had a long-term argument over who invented the pavlova. There’s also a version that the dessert originated in the United States and was based on the historical Austrian dessert Spanische Windtorte composed of meringue and whipped cream that was popular during the period of the Austro-Hungarian empire.

Anyway, the pavlova is a traditional dessert of both Australian and Kiwi cuisines and a favorite in the United States and Europe.

Despite its fragile shape, it’s pretty easy to make. You just should follow a few rules that I’ll draw your attention to in the recipe. The proper meringue for the pavlova is cream colored and cracky with a crispy and crunchy outer shell that will melt in your mouth. On the inside, it has a soft and marshmallow texture.

The pavlova is usually decorated with a topping of whipped cream and fresh fruit or berries and dusted with confectioner’s sugar.

The pavlova should be prepared in advance, better a day before serving, as after cooking is complete, it should be left in the closed oven for at least 6-8 hours. So it’s better to make in the evening and leave the cake in the oven overnight.

There are various recipes for the pavlova. Some of them include starch and lemon juice, others cooking at low temperature. I suggest this classic pavlova with French meringue. It’s so incredibly light and delicious. Pure delight!

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Beat the egg whites on low speed for a couple minutes, then gradually add confectioner’s sugar, while continuing to whip on high speed until it’s dissolved. Continue to whip until stiff peaks form. The whole process will take about 10 min. You should end up with a soft, airy, glossy meringue.


Preheat the oven to 150C.


Line a baking sheet with parchment paper. Transfer the meringue and use a spatula to form a 20 cm round and 4 cm height disk.


Bake at 150C for 30 min. The meringue will rise and get creamy in color. Reduce the temperature to 120C and bake for another 45 min. Turn off the oven and let the pavlova cool down in a closed oven for 6-8 hours or overnight. The meringue will slightly fall but remain high and fluffy. Remember! Don’t open the oven while baking or cooling!


Take out once completely cooled. Whip the cold cream until soft yet thick foam.
Spread the pavlova with the whipped cream, top with berries and fruit, dust with confectioner’s sugar.

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