Pavlova Cake

Updated: Jul 25, 2020

Difficulty: Low

Preparation: 20 Minutes

Cooking: 1 Hour & 20 Minutes

Portion: 4 Persons


For the meringue:

200 g egg whites (about 6/7 eggs)

150 g Icing sugar

1 teaspoon Corn starch

For decoration:

250 ml Fresh liquid cream

150 gr Strawberries

150 gr Peach

100 gr Kiwi

100 gr Pear

1 Banana

1 tbsp icing sugar


FOR THE MERINGUE: Put the egg whites in a bowl at room temperature and start whipping them with the electric whisk. After about 5 minutes, while continuing to whip, add the cornstarch and icing sugar, gradually and continue to whip for another 5 minutes until you obtain a very very frothy mixture.

Take the whipped egg whites and place them on a baking sheet with parchment paper and create a circle with the spatula. Put the pavlova base to cook in a preheated static oven at 120 ° for about 1 hour and 20 minutes. Turn off the oven, open the door and let it cool completely.

FOR THE DECORATION: Put the very cold fresh liquid cream in a bowl and start whipping with the electric whisk then gradually add the icing sugar and continue whipping for another 5 minutes.

MAKE UP THE PAVLOVA: Put the cooled meringue base on the serving plate, spread the cream over it with a spatula and decorate with fresh whole or in pieces.


Pavlova cake can be kept in the fridge until the next day. You can prepare the base the day before and garnish it only when it's time to serve it.

Enjoy & Share It!

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