Pavlova with berries – a step-by-step recipe with photos

Pavlova is an iconic dessert created in honor of the famous Russian ballerina Anna Matveyevna Pavlova. This delicate, crisp meringue, reminiscent of the talented dancer's tutu, is not only aesthetically pleasing but also delicious. It is prepared in various variations, among which the meringue with fresh fruits and berries is especially popular. This combination will win the heart of any sweet tooth during the summer.

Nutritional value per serving

342 kcal

Proteins: 13 g
Fats: 10 g
Carbohydrates: 35 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 50 minutes
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 9

Recipe with step-by-step photos

How to make a Pavlova dessert with berries

Ingredients

Servings

For the meringue

Egg whites

100 G
Sugar

200 G
Cornstarch

1 tsp

For the cream

Cream 33%

100 G
Cottage cheese

200 G
Powdered sugar

50 G

For decoration

Strawberry

200 G

Preparation

Step 1

Place the room temperature chicken whites in a deep metal bowl. meringue rises as high as possible, the container must be dry and degreased.

Step 2

Add fine-grained sugar and cornstarch to the egg whites. Powdered sugar is a great alternative to white sugar, as it will make the mixture more tender and smooth. Cornstarch will give the meringue a velvety surface.

Step 3

Beat the mixture at medium speed for 10 minutes until stiff peaks form. For a richer white color, add one teaspoon of lemon juice while whisking.

Step 4

Line a baking sheet with parchment paper. Grease it with coconut or odorless vegetable oil. This will prevent the meringue from sticking to the parchment surface.

Step 5

Using a pastry tip, pipe rose-shaped cookies with hollow centers. Bake for 1.5 hours at 100°C (212°F). Once baked, let the cookies cool in the oven.

Step 6

For the cream, combine 33% heavy cream, cream cheese, and powdered sugar in a clean bowl. Beat all ingredients with a mixer until smooth and thick. Refrigerate for 15 minutes.

Step 7

Fill the cooled meringue cakes with cream using a pastry bag.

Step 8

Decorate the hats with fresh strawberry halves. You can also choose any favorite fruit or berry for decoration.

Step 9

Done. Bon appétit!

Interesting facts about the Anna Pavlova dessert

Anna Pavlova has a rich history spanning nearly a century. So it's no surprise that more and more interesting facts about the dessert emerge each year. Among the most interesting:

There is a distinction between Pavlova cake and pastries, which are prepared in the same way.
There are more than 150 varieties of Anna Pavlova in confectionery art.
In 2005, the largest Pavlova dessert was prepared, measuring 64 meters in height.

How is Pavlova different from regular meringue?

The base of the Anna Pavlova is meringue, which is made from meringue. However, pastry chefs have a secret that helps give the Pavlova its unique and inimitable texture.

Starch is added to the egg white mixture to keep the baked crust soft inside. This results in a crispy outside and fluffy inside.

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