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Delicious Australian Traditional Dessert: Pavlova

Light, delicate, airy, most delicate cake, reminiscent of a weightless cloud and similar to a ballerina floating on the stage!

June 22, 2021
PavlovaPhoto By Canva
Difficulty Medium
Servings 8 people
Preparation 30 mins
Cooking 75 mins
Total 105 mins




  1. Preheat the oven to 225˚ F and line a large baking sheet with parchment paper.
  2. Beat 6 egg whites until soft peaks form. Gradually add 1 1/2 cups sugar and beat until stiff peaks form. It will be smooth and glossy.
  3. Fold in lemon juice and vanilla extract, then cornstarch and mix until well blended.
  4. Use a Wilton 1M Tip to pipe Pavlova into 3 to 4 inches wide nests onto the parchment paper. Indent the center with a spoon for cream.
  5. Bake at 225˚ for 1 hr and 15 min. Turn the oven off and without opening the door, let Pavlova in the hot oven for another 30 min.
  6. Transfer the dessert to the counter or to a cookie rack. Let it come to room temperature. Then serve it.


  1. Beat cold whipping cream with 2 tablespoon sugar in the cold bowl until whipped and spreadable.
  2. Pipe frosting onto the Pavlova cake and top with fresh fruit.
Nutrition Facts
Serving Size 1 Pavlova
Serves 8
Amount Per Serving
% Daily Value*
Cholesterol 31 mg10.3%
Sodium 35 mg1.5%
Potassium 138 mg2.9%
Protein 3.8 g7.6%
Total Fat 8.6 g11%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • For the whites to whisk well, the eggs must be fresh and chilled (from the refrigerator), and the utensils for whipping must be dry and clean with no traces of fat.
  • When separating the whites from the yolks, make sure not a drop of the yolk gets into the whites.
  • For better whipping, you can add a small pinch of salt or a few drops of lemon juice (vinegar) to the whites. Beat with a mixer on low speed, increasing the speed as you beat.
  • Choose enamel, ceramic, or glass dishes for whipping (in no case aluminum, as the whites will turn gray!).
Rate This Recipe

Would you like to surprise guests and households by making an elegant and easy cake for tea? So, you must try Pavlova cake. Pavlova dessert is a divine treat, especially for holidays. If you are still afraid to tackle it, it's the best time to give it a try! The dessert turns out to be light, weightless, relatively light in calories, and very tasty!

There are about 700 Pavlova recipes globally, and you can master many of the cooking options. But first, let's get acquainted with this basic, classic recipe, based on which you can experiment in the future. The recipe and technology of this sweet dish are simple. Ensure, following the below recommendations.

What is Pavlova?

The Pavlova cake was invented at the beginning of the last century in Australia in honor of the famous ballerina Anna Pavlova. The chef wanted to surprise the wonderful prima with a light, airy, and incredibly tasty dessert that would reflect the lightness and grace of the ballerina. This is how this dessert was born. Initially, it is served in the form of an airy meringue cake decorated with whipped cream with lots of berries and fruits.

Why Is My Pavlova Weeping?

This can happen while the Pavlova is cooling or even while it's baking. There are a lot of reasons such as:

  • High humidity
  • Undissolved sugar
  • Over-whisked egg whites

How To Beat Egg Whites For A Pavlova?

Beat the whites-only in dry and clean dishes, as even a drop of moisture or fat can interfere with the process, and the foam will not be as strong as it should be. Some housewives pre-degrease the dishes with lemon juice and wipe them dry.

Whisk the egg white for the Pavlova cake in a mixer - first at a low speed, and then increase the speed and gradually add powdered sugar. Sugar is always added only after the peaks are stable. Otherwise, the egg whites will be hard to beat. Correctly whipped Pavlova holds its shape well; it is quite dense and, at the same time, very smooth, airy. After sugar, you can gently add other products, mixing them gently and not very intensively.

Can I Make Pavlovas Ahead?

Yes, you can make the pavlova batter up to 3 days before cooking and serving. Store it in a plastic bag, then assemble it just before your event. Once they are assembled, they should be eaten within 4 hours of assembling because the frosting starts to soften the Pavlova.

The finished cake is not stored for a long time, as it gets soaked from light cream. I advise you to eat it in the first 2-4 hours. But, and 12 hours in the refrigerator, it calmly withstands; just a little crunch will be lost. The cake themselves, without filling and cream, can be stored for 5-7 days at room temperature.

What Are The Best Toppings For Pavlova?

There are endless fruit toppings for Pavlova. You will need 4 to 5 cups of fresh fruit or berries. Some famous toppings are:

  • Kiwi
  • Mango
  • Mint leaves to garnish
  • Berries: Blueberries, raspberries, blackberries, strawberries
  • Stone Fruit: peaches, apricots, plums, nectarines

What's The Difference Between Meringue Vs. Pavlova?

Some confuse meringue and Pavlova, but there is a difference between these two.

Both meringue and Pavlova are egg white desserts and are made similarly. They both require the same ingredients and are then baked at a low temperature until dry. However, the meringue is crispy and dry throughout. On the other hand, Pavlova is crispy on the outside but soft, fluffy inside. So we can say that a pavlova is a meringue-based dessert but not a classic meringue.

Be sure to please your family and friends with this delicacy! It is incredibly tasty and tender and melts in your mouth on a festive table! Light cream, delicate crunch, and weightless soufflé - all this together gives a stunning taste! I'm sure all guests will appreciate it!

Recipe byPetite Gourmets

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