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Pavlova dessert

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For meringue:
4 egg whites
5.3 oz. powdered sugar
0.5 oz. corn starch
1 tsp. white wine vinegar
1 pinch vanillin
7-9 oz. berries
1 passion fruit


For cream:
5 fl.oz. Whipping Cream 35%
2 tsp. powdered sugar
Prep time: 5 minutes
Cooking time: 10-15 minutes
Ready for 3 hours (total time)



Long ago, in 1929, a hotel chef in Wellington created this dessert to treat the famous ballerina Anna Pavlova who visited New Zealand on her world tour.

However, Australians believe that the dessert was invented by Bert Sachse in 1935 when he worked at the Esplanade Hotel. The cake was made on birthday occasion and the chef introduced it with words: «It`s so airy like Pavlova!» Since then this dessert made of meringue, whipped cream, berries and tropical fruit is called «Pavlova».

It is well known in the world and is made by the best chefs of Europe. wants to share the recipe of this wonderful dessert with you.



Heat the oven to 257°F. Whisk egg whites to stiff foam. Going on whisking gradually add powdered sugar little by little and then vinegar.

Continue whisking until stiff peaks. Then sift starch, add vanillin or vanilla extract. Stir the mass carefully.

Lay out on the baking parchment in a form of a basket or a nest about 8 inches in diameter. Make a crater leaving the sides slightly raised. Put it into the oven for 1 hour. Then turn the heat off, open the door and let the meringue cool off inside the oven. It will take about 1- 1.5 hour.

When the meringue completely cools off whip cream with powdered sugar. Carefully put it over the meringue, put berries and fruit over cream, then put passion fruit pulp and fresh mint leaves, sprinkle with powdered sugar.

It`s better to decorate just before serving. It`s divine! Don`t you feel like dancing?


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