I can’t thank Russian ballerina Anna Pavlova enough for such amazing desserts!!

Pavlova was named after her.

The origin of this light meringue-based desserts is still debatable amongst Australia and New Zealand.. but it hardly matters to me as I am in love with it.

Pavlova barely needs a few basic ingredients that are easily available in our pantry. Pavlova has a crisp and crunchy outer shell, and a soft, moist marshmallow-like centre and it topped with fresh whipped cream and with your favourite fresh fruit, and you have the perfect light and airy summer dessert.


120 gm Egg white (approx 4)

1 cup superfine sugar

1/2 tsp cream of tartar

1 tbsp vanilla essence

1 tbsp cornflour

2 cup whipped cream

1/4 cup chopped fruits of your choice

1/4 cup berries

6-7 chopped strawberries

2 tbsp mint leaves

Preheat oven to 160 degrees C.

Grease and line a tray with parchment paper.
In a clean stand mixer bowl put egg whites and cream of tartar, beat until its soft peaks.

Add sugar to egg whites one spoon at a time. Beating well after each addition, until meringue is thick and glossy and sugar dissolved. You check by rubbing little meringue between your fingers if you find it gritty then continue whipping it.

Once you get stiff glossy meringue to add cornflour and vanilla and whisk for 30 seconds or until just combined.

Make sure all the sugar is nicely dissolved and the meringue is not gritty.

Spoon the meringue onto to parchment paper in a round shape and smooth the top with a spatula and smooth the sides of meringue.

Reduce the temperature of the oven to 120 degrees C and gently place the baking tray in the preheated oven for 70-80 minutes.

When the pavlova is cooked, the top will be dry and firm. There will be a few cracks on top, that is normal.

Switch off the oven but let the pavlova cool in the oven itself for an hour.

After an hour removes to pavlova from oven and transfers it to serving dish.

Before serving top the pavlova with whipped cream and chopped fresh fruits and berries.
Serve immediately.

You can bake the pavlova 2-3 days in advance. When it is completely cool place it in an airtight container. But once you top it with whipped cream and fruits, it should be consumed within a few hours.

I really want you to try this simple recipe, you will be amazed how simple yet so elegant looking dessert it is.


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