Dessert “Anna Pavlova”

Hello everyone! Recently I came across an interesting dessert on the Internet – “Anna Pavlova”, the magnificent view of this cake did not leave me indifferent and I decided to find out more about it.

Pavlova dessert is named after the ballerina Anna Matveevna Pavlova, toured Australia and New Zealand in 1926. In those years, the name of the famous dancer was carried by many brands – chocolates, clothes, perfumes. The chef of a restaurant in one of Wellington’s hotels created this dessert in 1926 to treat them to a ballerina during her world tour.

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However, Australia is confident that the recipe dessert was first invented by chef Bert Sachet in 1935, when he worked at the Esplanade Hotel. The cake was made on the occasion of its birthday, and presenting a new dessert, the chef exclaimed: “As airy as Pavlova.” According to this version, so the name was assigned to the dessert.

The anthropologist, Professor Helen Leach of the University of Otago, New Zealand, has compiled a library of cookbooks containing 667 recipes for this dessert from 300 different sources, and in 2008 published the book, Pavlova’s Dessert Story: A Slice of New Zealand Culinary History, which talks about the stories of this popular dessert. According to Helen Leach, the first Pavlova dessert recipe in Australia was published in 1935, and in New Zealand in 1929 in NZ Dairy Exporter Annua.

Pavlova Dessert is a fresh fruit meringue cake that is especially popular in New Zealand and Australia. It is made from meringue, whipped cream, the top layer is from berries or pieces of tropical fruit. Thanks to the addition of corn starch, the cake becomes crispy, remaining soft inside, which is its main difference from meringue. On top of the cake is decorated with whipped cream and fresh fruits: strawberries, raspberries, kiwi, bananas or slices of peaches. The passion fruit pulp will give a special authentic aroma (in New Zealand and Australia they prefer strawberries in combination with passion fruit pulp, in the UK they prefer raspberries).

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Pavlova’s philosophy is muchdeeper. This is, above all, a game of textures and tastes. Properly prepared, the dessert looks like a girlish character: a bit of strictness outside and incredible tenderness inside. When you break off a piece, pieces of crispy meringue crumble like thousands of stars in the sky, and inside you will find a dense soft mass, like a melting marshmallows. Add classic cream or mascarpone cream creams and favorite fruits.

Cake meringue Pavlova

Despite the apparent complexity, cooking it at home is not at all difficult. But there are some subtleties that should be taken into account in order for Pavlova’s dessert to turn out perfectly. So, pay special attention to the merengue – a fragile but soft cake inside, reminiscent of meringue, but prepared with the addition of wine vinegar (or lemon juice) and starch. It is advisable to decorate the cake right before serving, otherwise we risk losing the appearance of a wonderful dessert.


  • Egg whites – 4 pcs;
  • Powdered Sugar – 140 g;
  • Corn starch – 2 tsp;
  • Citric acid – a pinch (can be replaced with 1 teaspoon of lemon juice);
  • Fatty cream 30-35% – 550 ml;
  • Berries / Fruits – 300 gr.

First of all, we need to prepare aerial meringue. Squirrels are separated from the yolks, we need 4 proteins. The container in which we will whip the proteins should be perfectly clean, without traces of water, grease, or dirt. Proteins are very sensitive to moisture and fat, so the dishes can be further degreased after washing, for example, wipe with a lemon slice and a dry paper towel.

Pour the proteins into the prepared container and begin to whip them to a thick white mass. When the proteins begin to thicken, little by little, literally on a spoon, add the sifted icing sugar and starch. Work best at medium speeds. At the very end, add citric acid or a teaspoon of lemon juice.

We cover the baking sheet with baking paper, and draw a circle with a diameter of 20 centimeters on it. We put the whipped squirrels in a pastry bag with the “Star” or “Circle” nozzle – this is for a greater aesthetic effect. But, if you do not have a pastry bag, you can put the proteins with a spoon. So, according to our stencil, within the circle drawn, lay out the squirrels. With a pastry bag it’s more convenient to do this, just lay out the squirrels in a circular motion so that the mass resembles a ballet tutu. In the center of our airy meringue we leave a small depression for cream and berries.

We heat the oven to 180 degrees, when we send the baking sheet to the oven, lower the temperature to 120 degrees and leave the meringue to bake, for about 1-1.5 hours. You can check the readiness of the meringue with a light touch, if the crust is dense and dry, and inside you feel a soft texture – the meringue is ready. Turn off the oven and leave the product inside until completely cooled.

Now prepare the cream. I draw your attention to the fact that only very fatty and cold creams are whipped. Therefore, before whipping, the cream must be very well cooled. It will be good if you cool the container in which you will whip the cream. So, in a bowl for whipping, send well-chilled cream. Whip the cream, first at medium speed of the mixer and gradually increasing the speed. Whipped cream has a thick, dense texture. It is important not to kill the cream, otherwise they will turn into butter.

We get our beautiful meringue and fill it with butter cream. Remember, we made a groove in the meringue? So, we fill this deepening with cream.

We decorate the cake with seasonal berries or fruits, I do not recommend using frozen ingredients. Fruits and berries can be sprinkled on top with aromatic alcohol – liquor, rum, and sprinkled with sugar. Winter option – you can use bananas, pomegranates, candied citrus fruits, instead of berries. You need to do this right before serving so that the cake does not become damp during the wait.

Bon Appetit!

It may come in handy: How to make a biscuit?

Portioned cakes “Anna Pavlova” with cream cheese

And this is truly a royal dessert – crispy meringue adds texture, creamy cream – softness and tenderness, and fresh berries and mint leaves make the dessert not only tasty, but also very beautiful.


  • Egg whites – 6 pcs;
  • Powdered sugar for meringue – 150 gr;
  • Corn starch – 4 tsp;
  • Lemon juice – 2 tsp;
  • Mascarpone Cream Cheese – 200 gr;
  • Cream 33% fat – 100 g;
  • Powdered Sugar with Vanilla – 120g;
  • Fresh berries / fruits – 400 gr;
  • Fresh mint – for decoration.

The first thing we do is “ballet tutus”. Preparing a meringue is no big deal if you know a few secrets. Firstly, the proteins should be ideally separated from the yolks – if even a drop of yolk gets into the mass, lush foam will not work. Secondly, whisk the whites in a perfectly dry and fat-free dish, so do not be lazy to wipe the bowl several times with a clean dry towel. Thirdly, ideally, the proteins should be at room temperature, so if Pavlova’s preparation is spontaneous for you and the eggs are in the refrigerator, just put them in a bowl filled with slightly warm water for 15 minutes and everything will work out.

Pour the room temperature proteins into the container and beat, gradually increasing the speed to maximum. After the formation of lush foam, add the powdered sugar in portions. Beat the proteins for a long time, until the mass becomes shiny and very elastic (persistent peaks). Add corn starch and lemon juice to the finished proteins, mix gently with a spatula.

It may be interesting: “Lazy” sweets whip up.

Cover the baking sheet with parchment paper. We transfer the squirrels to the confectionery bag and lay out our “ballet tutus” on parchment. If you don’t have a pastry bag, you can spread the protein mass with a tablespoon or use a regular plastic bag with a cut tip. In the center of each “pack” we make a recess for the cream. We plant cakes at a sufficiently large distance from each other, as they will increase in volume.

We heat the oven to 100-120 degrees, send our cakes and reduce the temperature to 90-100 degrees. Bake pastries for 1-1.5 hours. After the time has passed, turn off the oven, but we don’t get the cakes, they need to cool in the oven.

Now we only have to prepare the cream. Mix the cooled cream, cream cheese and powdered sugar in a deep container and beat with a mixer until a thick, uniform, cream texture.

And the most beautiful thing is the assembly of cakes. Thickly fill the prepared meringues with butter cream, decorate with fresh berries or fruits on top and put, like a highlight, a mint leaf.

Our portioned cakes “Anna Pavlova” are ready, treat yourself and treat your relatives.

Bon Appetit!

Pavlova is a dessert of one day. Try not to let her stand for a long time, especially with cream and berries..

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