This Pavlova Cake is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It features a light, crisp crust and a soft, marshmallow-like center, topped with a luscious cream and fresh strawberries. The Pavlova is made by beating egg whites with sugar and cornstarch, then flavored with vanilla extract and baked until it achieves its characteristic texture. It’s then topped with whipped cream mixed with strawberries, and a homemade buttercream made from butter, sugar, cream cheese, and heavy whipping cream.
Why You’ll Love This: The Pavlova Cake is the perfect balance of textures – crispy on the outside and soft on the inside. The sweetness of the meringue pairs wonderfully with the slightly tart strawberries and the richness of the cream.
Perfect Occasion: Ideal for celebrations, especially during spring and summer when strawberries are in season. It’s a show-stopping dessert for dinner parties, birthdays, or any special occasion.
Decoration Tips: Arrange fresh strawberries on top for a beautiful and natural decoration. You can also garnish with mint leaves, edible flowers, or a light dusting of powdered sugar for an elegant finish.
Ingredients:
- 5 Egg Whites
- 230g Sugar (divided into 80g, 80g, 70g portions)
- 20g Cornstarch
- Vanilla Extract (to taste)
- 500g Whipping Cream
- 80g Sugar (for the cream)
- 350g Chopped Strawberries
For the Butter Cream:
- 100g Butter
- 35g Sugar
- 175g Cream Cheese
- 100g Heavy Whipping Cream
Instructions:
- Preheat the oven to 135°C (275°F).
- Start by beating the egg whites until soft peaks form.
- Gradually add 230g of sugar in three parts (80g, 80g, 70g), continuing to beat until stiff peaks form.
- Gently fold in 20g of cornstarch and a suitable amount of vanilla extract.
- Spread the meringue mixture onto a 36x28cm baking sheet, shaping it into a circular or oval form.
- Bake for 45 minutes, then turn off the oven and let the Pavlova cool inside.
- For the cream, whip 500g of whipping cream with 80g of sugar until stiff peaks form. Fold in 350g of chopped strawberries.
- For the buttercream, cream together 100g of butter with 35g of sugar. Mix in 175g of cream cheese and 100g of heavy whipping cream until smooth. Refrigerate for 2 hours.
- To assemble, spread the strawberry cream over the cooled Pavlova base.
- Decorate with the chilled buttercream and fresh strawberries.
Enjoy your Pavlova Cake, a dessert that’s as beautiful to look at as it is delightful to eat, perfect for impressing your guests!
