Pavlova Cake – Pavlova Cake Recipe – How to Make Pavlova Cake

Pavlova Cake – Pavlova Cake Recipe – How to Make Pavlova Cake

Pavlova Cake is a delicious and elegant dessert that originated in Russia and stands out as one of the most iconic sweets in Russian cuisine, which is known for its rich and charming dessert selections.

This treat is characterized by its soft, wavy appearance—since it’s rolled like a roulade—and its light, snowy texture that evokes the cold, enchanting atmosphere of Russian winters.

A summer favorite in Russia, Pavlova is loved for its refreshing and cooling qualities. Over time, this dessert traveled from Russia to the Scandinavian countries, then across Europe, and eventually to North America, where it became an internationally recognized dessert.

Beyond its aesthetic appeal and delightful flavor, Pavlova is also an energy-boosting treat due to its moderate calorie content. Its key ingredient—strawberries—makes it even more beneficial. Strawberries are rich in fiber, which supports digestion, and packed with immune-boosting vitamins like vitamin C, as well as important minerals that nourish the body.

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Ingredients for Pavlova Cake (Serves 4):

 

For the meringue base:

• 6 egg whites

• 300 grams powdered sugar

• ½ cup sliced almonds

For the filling:

• 300 grams heavy whipping cream

• 1 tablespoon powdered sugar

• ⅛ teaspoon cornstarch

• 400 grams sliced strawberries

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How to Make Pavlova Cake:

Start by whisking the egg whites in a clean, dry bowl until they reach a creamy, stiff consistency. Gradually add in the powdered sugar, continuing to beat until the mixture becomes glossy and fully combined.

Line a baking tray with parchment paper and pour the mixture onto it, spreading evenly into a rectangular shape. Sprinkle sliced almonds over the surface.

Bake in a preheated oven at 200°C (392°F) for about 15 minutes, or until slightly golden. Once baked, remove from the oven, cover with another sheet of parchment paper, and carefully flip the meringue out onto a clean surface. Allow it to cool completely.

Meanwhile, whip the heavy cream with powdered sugar and cornstarch until it becomes thick and stable.

Once the meringue has cooled, spread the whipped cream mixture over it evenly and top with the sliced strawberries.

Gently roll the meringue into a roulade shape. If desired, chill in the refrigerator for extra firmness, and dust the top with powdered sugar before serving.

Slice and serve this light, airy, and refreshing Russian dessert to family and friends—it’s sure to impress with both its flavor and presentation.