Pavlova cake is a meringue cake that has a light and delicate crisp crust and a soft sweet marshmallow center. This lovely dessert is typically served with softly whipped cream and fresh fruit.
We all love this cake, especially my daughter, now even more since I told her that this dessert was made after Anna Pavlova the Russian ballerina. The best part is that is is super easy to make, yet it looks and tastes amazing.
3 egg whites
1 pinch of salt
1 cup of white sugar
1 TB cornstarch
1 tsp lemon juice
1 1/4 cups of heavy cream
1/2 cup of confectioners sugar
Fresh berries: raspberries, strawberries, black berries or blueberries
Preheat oven to 300 degrees F. Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment.
In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick.
|Bake at 300 degrees F for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.|
In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened.
Spread cream over the meringue cake and decorate with fruit of your choice.