Classic Pavlova Dessert

Incomparably tasty and tender, melts in your mouth, perfect for the holiday table! Anna Pavlovaʼs classic dessert is a divine treat, especially for womenʼs holidays. If you were still afraid to take it on, now is the time to try it!
cook time: 2h
Isla Thatcher
Classic Pavlova Dessert

Nutrition Facts (per serving)

267
Calories
9g
Fat
35g
Carbs
4g
Protein

Ingredients (6 portions)

Meringue:

Powdered sugar 90 g
Egg whites 2 pc
Corn starch 1 tsp
Lemon juice 0.5 tsp

Decoration:

Berries 100 g
Mint 5 g

Cream:

Cream 150 ml
Powdered sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make Anna Pavlovaʼs classic dessert recipe? Start by making the meringue. First separate the whites from the yolks, being careful not to get a drop of yolk into the whites. The whites should be cold. The container in which the whites will be beaten must be clean, without droplets of water. If any of these conditions are violated, the whites will not whip into foam. The whites must come from large, selected eggs.

Step 2

Step 2
Pour cold whites into a large bowl* and beat with a mixer until fluffy, gradually adding powdered sugar. The mass will gradually begin to thicken more and more.

Step 3

Step 3
Add cornstarch and lemon juice.

Step 4

Step 4
Continue whisking everything together for another 2-3 minutes until stiff peaks form. A well-beaten protein mass will become dense, smooth and shiny. When turning the bowl over, the whites should not fall out. It should seem to stick to the bowl and not move, no matter what you do with the bowl. If you beat for a long time, the mass has thickened, but still remains fluid, then either yolk or water has got into it and most likely you will have to do it all over again.

Step 5

Step 5
Place the egg white mixture into a piping bag fitted with a large star tip.

Step 6

Step 6
Line a baking sheet with parchment and grease the paper with butter. From a cooking bag, plant 6 identical baskets at a distance from each other, because in the process the baskets will spread slightly in width. First, make a bottom of cream with a diameter of about 8 mm, and then turning the bag of cream around it, form walls 2-3 rows high.

Step 7

Step 7
Place the meringue in an oven preheated to 130°C for 10 minutes. Then reduce the temperature to 90°C and dry for another 30-40 minutes. The exact time depends on your oven. When the products turn light yellow, check them. They should be dry on top and slightly damp and sticky on the bottom. Leave the baskets for 10 minutes in the slightly ajar switched off oven. Then carefully transfer to a plate.

Step 8

Step 8
While the baskets are cooling, prepare the cream. If you are worried whether you will be able to whip the cream to the desired thickness, you can additionally use a special thickener for cream.

Step 9

Step 9
Pour the cold heavy cream into the bowl and beat, gradually increasing speed and adding powdered sugar until stiff peaks form. When you invert the bowl, the properly whipped cream will remain in the bowl. It is very important not to over-whip the cream, otherwise it will separate and you will end up with butter.

Step 10

Step 10
Place the cream in a piping bag fitted with a star tip.

Step 11

Step 11
Fill the egg whites with cream from a pastry bag.

Step 12

Step 12
For decoration, you can use any fruit or berries you like, as well as mint or lemon balm. Berries like strawberries can be left whole or cut in half.

Step 13

Step 13
Garnish the dessert with prepared berries and mint and serve. If desired, you can sprinkle the dessert with powdered sugar on top. Bon appetit!

Additional rubrics

Related recipes