Excellent recipes for the popular Pavlova cake. Do you know him? Fragile and fluffy like a cloud

Looking for something that will bring your guests to their knees?

Make one of these unique Pavlova cake recipes that will really get everyone excited!

Is there a mini version of it? Or its version with exotic fruits? Choose yourself!

Pavlova cake with strawberries

Nothing is better than fresh strawberries on a fluffy cloud of whipped snow.

What will we need

For the snow

• 4 egg whites
• 250 g of powdered sugar
• 1 teaspoon of white wine vinegar
• 1 teaspoon of corn flour
• 1 teaspoon of vanilla extract

For filling

• 500 g of strawberries, peeled and halved
• 200 g of red currants
• 3 spoons of powdered sugar
• 350 ml of heavy cream

Method

• Preheat the oven to 150 degrees.
• Mark the perimeter of the dinner plate on the baking paper with a pencil.
• Beat the 4 egg whites with a hand mixer until stiff peaks form, then beat in the 250g caster sugar 1 tablespoon at a time until the meringue is glossy.
• Whisk in 1 teaspoon of white wine vinegar, 1 teaspoon of cornmeal, and 1 teaspoon of vanilla extract.
• Spread the meringues into a circle so that the sides are slightly higher than the center.
• Bake for 1 hour, then turn off and let the pavlova cool completely in the oven.
• When the meringue has cooled, chop 100 g of peeled strawberries. Mix them with 100 g of red currants and 2 spoons of caster sugar.
• Place in a food processor, blend until smooth, then pass the fruit mixture through a sieve.
• Whip 350 ml of cream with the remaining 1 tablespoon of powdered sugar and spread on the meringues.
• Put the remaining 400 g of peeled and halved strawberries and 100 g of red currants on top of the cream and finally cover the entire portion with sauce.

Mini Pavlova dessert

The recipe for a fluffy mini egg white dessert is an elegant, beautiful and romantic dessert. It’s perfect for Valentine’s Day or any other dinner party. The texture is crisp on the outside, soft like a marshmallow on the inside, and full of whipped cream and fruit.

What will we need

On Pavlova

• 6 large egg whites
• 300 g of granulated sugar
• 2 teaspoons of cornstarch
• ½ spoon of lemon juice
• ½ spoon of vanilla extract

For filling

• 350 ml thick whipping cream
• 2 spoons of granulated sugar

For the frosting

• 950 g of fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc.)
• 15 mint leaves (for garnish)

Method

• Preheat the oven to 150 degrees.
• Line a large tray with baking paper.
• Using a stand mixer, beat 6 egg whites on high speed for 1 minute until soft peaks form.
• Gradually add the sugar and beat on high speed for 10 minutes or until stiff peaks form.
• Quickly stir in ½ teaspoon lemon juice and ½ teaspoon vanilla extract, then add 2 teaspoons cornstarch and stir until combined.
• Using a decorating bag, create nests on the sheet.
• Press out the center with a spoon to make room for the cream.
• Bake at 150 degrees for 1 hour and 15 minutes, then turn off the oven and leave the meringues in the hot oven for another 30 minutes without opening the door.
• The outside will be dry and crispy.
• Leave the pavlova to cool on a wire rack.
• Meanwhile, prepare the frosting. In a cold bowl, whip the cold cream with 2 tablespoons of the sugar until fluffy.
• Pour the glaze over the pavlova and top with fresh fruit.

Pavlova dessert with exotic fruits

Impress your friends and family with this exotic Pavlova recipe.

What will we need

• 6 eggs (separated)
• 270 g of powdered sugar
• 2 teaspoons corn flour
• 1 teaspoon of white vinegar
• ½ teaspoon of vanilla extract
• 300 ml of heavy cream
• 2 spoons of powdered sugar
• 2 limes (juice)
• Finely grated zest from 2 limes
• 2 bananas (thinly sliced)
• 3 kiwis (peeled, thinly sliced)
• 2 carambolas (thinly sliced)
• 2-3 passion fruits (flesh)

Method

• Preheat the oven to 120°C.
• Line an oven tray with aluminum foil.
• Brush it with melted butter and dust with cornmeal.
• Mark a circle with a diameter of 24 cm on the baking paper.
• Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks form.
• Add the sugar 1 tablespoon at a time, beating well after each addition until the meringue is thick and glossy and the sugar has dissolved.
• Add the cornmeal, vinegar and vanilla and beat until combined.
• Spoon the snow onto the foil, using the marked circle as a guide.
• Bake in the oven for 1 ½ hours or until the Pavlova is dry to the touch.
• Turn off the oven. Let the pavlova cool completely in the oven with the door ajar.
• Using an electric mixer, whip cream and powdered sugar in a bowl until stiff peaks form.
• Spread the cream on top with a Pavlova spoon.
• Pour lime juice into a bowl. Add the banana slices and toss to coat with the juice. Garnish Pavlova with banana, kiwi, carambola, passion fruit and lime peel.

The most common mistakes when preparing a Pavlova cake recipe

• Adding sugar too quickly

Do not add the sugar all at once, but rather spoon by spoonful and gradually beat. Add the next batch of sugar only after the previous batch has been thoroughly incorporated into the egg whites.

• Using a dirty bowl

Unfortunately, even the tiniest residue of oil on the inside of your bowl, or even a tiny speck of egg yolk, will prevent your egg whites from foaming properly, no matter how hard you whip them.

• Eggs are not at room temperature

Egg whites will make better, airier meringues if they are at room temperature. A lot of people take their eggs out of the fridge 10 or 15 minutes, or even 30, before using them.

• Beating egg whites too long

One of the most common mistakes is not beating the eggs long enough or at too slow a speed, which means the whites don’t reach stiff peaks and instead only reach the in-between stages. But the opposite can also happen, if you beat them for too long, the egg whites will eventually exceed their maximum stiffness and a kind of grainy consistency will result.

• Baking the meringues too low

If you notice drops of liquid forming on the surface of the meringue while baking, this is a sign that your oven temperature is too low. Solution, increase the temperature and reduce the baking time. Also note that a fully baked meringue should easily come off the baking sheet when you lift it. If it still sticks to the baking sheet, bake it for a few more minutes and try again.