This Strawberry Pavlova Cake is a divine springtime dessert that has captured the hearts of many, both on social media and in kitchens around the world. Despite challenges, its recipe continues to be shared and adored, combining the crisp, light texture of Pavlova with a luscious creamy biscuit filling, all topped with the fresh zing of strawberries. Whether you’re a fruit dessert lover or new to the world of Pavlova, this recipe promises a delightful blend of textures and flavors that scream spring.
Why You’ll Love This:
- Elegant and Airy: The Pavlova base offers a meringue-like crispness on the outside with a soft, marshmallowy interior.
- Creamy Biscuit Filling: A unique twist on the classic Pavlova, the biscuit-infused cream adds a rich, comforting flavor.
- Versatile Topping: While strawberries are a favorite, you can customize the topping with raspberries, blueberries, or any fruit of your choice.
- Showstopper Dessert: Its stunning appearance makes this cake a perfect centerpiece for any spring or summer gathering.
Perfect Occasion:
Ideal for Easter, Mother’s Day, spring brunches, or any occasion that calls for a refreshing yet decadent dessert. It’s also a fabulous choice for birthday celebrations and garden parties, where a visually impressive dessert is a must.
Decoration Tips:
- Fruit Galore: Arrange the strawberries (or your chosen fruit) in a beautiful pattern atop the filling for a visually appealing finish.
- Mint Accents: A few mint leaves can add a splash of color and a fresh aroma that complements the fruit.
- Dusting of Powdered Sugar: A light dusting on the fruits and edges of the Pavlova base can enhance its elegance.
- Edible Flowers: For an extra touch of spring, decorate with edible flowers such as pansies or violets.
Pavlova:
- 4 egg whites
- A pinch of salt
- 200g of sugar
- 2 teaspoons of apple cider vinegar
- 1 heaping teaspoon of cornstarch
Biscuit Cream Filling:
- 4 egg yolks
- 60g of sugar
- 500ml of milk
- 40g of cornstarch
- 150ml of heavy cream
- 100g of ground biscuits
- 1 teaspoon of vanilla extract
Additional:
- Fresh fruit (preferably strawberries, but raspberries or blueberries work too)
Preparation:
- Preheat the oven to 200°C with both top and bottom heat.
- Beat egg whites and salt until foamy, gradually add sugar, and whip until stiff and glossy.
- Fold in vinegar, then sift in cornstarch and gently mix.
- Shape the mixture on a parchment-lined baking sheet into a 20cm diameter mound.
- Place in the oven, immediately reduce the temperature to 120°C, and bake for 1 hour and 40 minutes. Do not open the oven; let the Pavlova cool completely inside.
- For the filling, mix 100ml of milk with egg yolks, sugar, and cornstarch. Boil the rest of the milk, then add the yolk mixture and cook until thickened.
- Cover the filling with plastic wrap and cool completely. Whip the filling, add heavy cream and vanilla, then fold in ground biscuits. Refrigerate until the Pavlova base is ready.
- Assemble by spreading the biscuit cream filling over the Pavlova base and topping with fresh fruit.
Enjoy this refreshing, elegant dessert that perfectly captures the essence of spring!
