Pavlova Perfection – A Ballet of Flavors!

Print Friendly, PDF & Email

Pavlova, a delicacy that stole my heart from the very first bite! It’s no secret that this cake was named after the legendary ballerina, the queen of the stage – Anna Pavlova. Just like the ballet icon, this dessert is light, delicate, and irresistibly charming. Originating in New Zealand, it has also become a beloved treat in Australia.

Hungry for culinary inspiration? Join us on Facebook for a mouthwatering adventure! Click here!

Pavlova Perfection – A Ballet of Flavors!


For the Meringue:

  • Egg whites – 6
  • Sugar – 300g (1.5 cups)
  • Vanilla extract – 1 teaspoon
  • Cornstarch – 20g (2 tablespoons)
  • Lemon juice – ½ teaspoon
  • White wine vinegar – 1 teaspoon

For the Cream:

  • Mascarpone cheese – 220g
  • Condensed milk – 100ml
  • White chocolate – 100g
  • Whipping cream – 250ml


  • Berries – 600g

Pavlova Perfection – A Ballet of Flavors!


  1. Wash and dry the berries. Whip 6 egg whites until soft peaks form, gradually adding 300g of sugar.
  2. While still beating, add 1 teaspoon of vanilla extract and 20g of cornstarch. Then add ½ teaspoon of lemon juice and 1 teaspoon of white wine vinegar.
  3. Achieve a glossy, stiff meringue. On baking paper, draw circles of the desired cake diameter. Create three 20cm (8-inch) diameter layers. You can also make individual mini-pavlovas or one large cake. Spoon or pipe the meringue onto the circles, creating small borders to prevent the cream and berries from spilling.
  4. Dry the cake layers in a preheated oven at 100°C (about 212°F) for 1.5 hours. They will form a firm crust while remaining soft inside. Carefully transfer the finished layers, along with the parchment paper, to a cooling rack.
  5. Prepare the mascarpone cream. Mix room-temperature mascarpone cheese with 100ml of condensed milk. Melt white chocolate (100g) using a double boiler or by placing it in a sealed plastic bag submerged in hot water. Let the chocolate cool slightly before cutting a corner of the bag and squeezing it into the mascarpone cream.
  6. Whip the cream until stiff peaks form, then combine it with the mascarpone cream.
  7. Assemble the cake, filling each layer with cream and berries. It’s recommended to serve the pavlova immediately, but it also tastes delicious a few hours after preparation when the flavors of the cream, meringue, and berries meld together.

Pavlova Perfection – A Ballet of Flavors!

Enjoy your delightful Pavlova!

Pavlova Perfection – A Ballet of Flavors!

Rate article
Add a comment