"Pavlova" Cake

The birthplace of this famous dessert is believed to be either Australia or New Zealand. In the early 20th century, the Russian ballerina Anna Pavlova visited the region and, naturally, made quite an impression. She inspired a local pastry chef to create this magnificent dessert in her honor. A crisp meringue shell, a soft and marshmallow-like center, whipped cream, and fresh fruit — how can you not treat yourself to something so delicious? 

Ingredients

• 4 egg whites

• 1 cup sugar (250 g)

• A pinch of salt

• 1 tsp vinegar

• 2 tsp cornstarch

For the Cream

• 1 cup heavy cream (35%)

• 1/3 cup sugar (80 g)

• Fresh berries and fruit

Steps

1. Beat the egg whites with a pinch of salt until fluffy, gradually adding the sugar

2. Add the cornstarch and vinegar and beat for another 1 minute

3. Spoon the whipped egg whites onto parchment paper, shaping them into a circle. Gently press down the center to create a well for the filling

4. Bake in a preheated oven at 150°C (300°F) for 20 minutes, then reduce the temperature to 130°C (265°F) and bake for another 45 minutes

5. Do not open the oven. Leave the meringue inside overnight

6. Whip the cream with the sugar and spoon it onto the meringue

7. Decorate with fresh berries and fruit. I used mango, strawberries, blueberries, and blackberries