Pavlova Meringue Cake
- felichiccuisine
- Jun 30, 2024
- 3 min read
Updated: May 4
With its delicate crispy shell, marshmallow-like center, and creamy, fruity topping, this dessert is an absolute dream.
If you're looking for a show-stopping dessert that’s both light and indulgent, Pavlova Meringue Cake is the perfect choice.
What is Pavlova Cake?
Pavlova is a classic meringue-based dessert that originated in either Australia or New Zealand (both countries claim it!). It was named after the famous Russian ballerina Anna Pavlova, as the lightness of the dessert was said to resemble her graceful movements.
The cake consists of a crisp outer shell with a soft, fluffy interior, topped with whipped cream and fresh fruits like strawberries, raspberries, and passionfruit. Some variations include chocolate, caramel, or even nuts, but the traditional version is a balance of sweetness, creaminess, and tart fruitiness.
Is Pavlova Cake Easy to Make?
Surprisingly, yes! While Pavlova might look complicated, it’s actually quite simple if you follow a few key techniques.
The meringue requires just a few ingredients (egg whites, sugar, and an acid like lemon juice or vinegar), and the rest is just assembling whipped cream and fresh fruit.
The only tricky part is getting the meringue texture just right—it needs to be crisp on the outside and soft inside. But don’t worry, I’ll share essential tips to make sure yours turns out perfectly!
What to Do If Your Pavlova Cracks
Don’t worry—cracks are actually quite common, especially the first time you make Pavlova!
If your Pavlova does crack, don’t stress! Simply cover it with whipped cream and fruit, and no one will notice. Many professional bakers embrace the imperfections, calling it "rustic charm"! Remember, it’s all about the taste—and a slightly cracked Pavlova can still be absolutely perfect.
Tips to Prevent Pavlova from Cracking
Beat the Egg Whites Correctly
✔ Use room-temperature egg whites – They whip up with more volume and stability.
✔ Start slow, then increase speed – Beat on low until foamy, then gradually increase speed to medium-high.
✔ Add sugar gradually – Adding sugar too quickly can destabilize the meringue. Add one tablespoon at a time while beating.
✔ Beat until glossy and stiff peaks form – The meringue should be thick, smooth, and hold its shape. Overbeating can make it dry and prone to cracking.
Add Stabilizers for Structure
✔ Use an acid (lemon juice, vinegar, or cream of tartar) – This helps strengthen the meringue and prevents it from collapsing.
✔ Add cornstarch – It helps maintain the marshmallow-like center and reduces the risk of cracking.
Bake at a Low Temperature
✔ Preheat the oven to 120°C (250°F) – A high temperature can cause the meringue to expand too quickly, leading to cracks.
✔ Use the middle rack – This ensures even heat distribution.
✔ Avoid fan-forced mode – A convection oven can create uneven heat and dry out the meringue too fast.
For another delicious option, you could try:
Let It Cool Slowly
✔ Turn off the oven and leave the Pavlova inside – Sudden temperature changes can cause cracks. Let it cool for at least 2-3 hours or overnight in the oven with the door slightly ajar.
✔ Don’t move it too soon – A fragile, warm Pavlova is more likely to crack when exposed to cooler air.
✔ Assemble just before serving – This keeps the meringue crisp. If you add cream too early, it will soften.
Pavlova Meringue Cake is one of those desserts that feels special every time you make it. Whether you’re a seasoned baker or trying it for the first time, this cake is surprisingly simple and always impresses.
So, why not give it a try? Whip up a Pavlova this weekend and enjoy every light, crispy, and creamy bite.
Enjoy!
Have you tried making this Pavlova Meringue Cake? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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