Pavlova cake

Pavlova cake

29 ratings

Difficulty

Easy 👌
15
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
500 ml
cream, whipped
200 g
strawberries
150 g
pomegranate seeds
130 g
confectioner's sugar
125 g
raspberries
4
egg whites
2 tbsp
cornstarch
1 tsp
red wine vinegar
1 tsp
vanilla extract
Metric
Imperial
  • 500 ml cream, whipped
  • 200 g strawberries
  • 150 g pomegranate seeds
  • 130 g confectioner's sugar
  • 125 g raspberries
  • 4  egg whites
  • 2 tbsp cornstarch
  • 1 tsp red wine vinegar
  • 1 tsp vanilla extract

Utensils

  • oven
  • stand mixer
  • 2 baking tray lines with baking parchment
  • rubber spatula

Nutrition per serving

Cal
240
Protein
5g
Fat
5g
Carb
45g

The perfect Mother's Day treat.

This Slavic sounding dessert was actually invented by an unknown pastry chef on the other side of the world. He came up with the heavenly combination of crispy meringue, whipped cream, and fresh fruits in honor of the Russian ballerina Anna Pavlova, shortly after her tour of Australia and New Zealand. Pavlova is considered a national dish in both New Zealand and Australia and the recipe’s origin has been a point of contention between the two nations. However, some researchers have argued that the origins of Pavlova can be traced to the United States and that it was based on a German dish. But all history aside, it is a fantastic dessert to whip up during the summer months. So why not prepare it for Mother’s Day? Instead of gifting her with the usual flower bouquet, show your mom how awesome you think she is by surprising her with this exceptionally tasty summer treat.