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Anna Pavlova Meringue
The Anna Pavlova meringue is named after the famous ballerina. The graceful dancer impressed the audience so much during her tour in Australia that local chef Herbert Sachs prepared a dessert "as light as the ballerina herself." You won't need many ingredients for the cake, but the result will definitely please you. For the Pavlova meringue, choose not super-fresh eggs. They should be at least 5 days old. However, make sure that they are not spoiled. Please note that according to the recipe, the whites should be beaten chilled.
How to cook Anna Pavlova Meringue
Step 1
Separate cold eggs into whites and yolks.
Step 2
Beat the egg whites with a mixer until soft peaks form, starting at low speed and increasing to maximum. Gradually add sugar. Beat for another 3 minutes. The mixture should become glossy. Add starch, vinegar and beat until peaks form at maximum speed.
Step 3
Proceed to laying out the whites in the form. To do this, take a baking sheet covered with parchment. Lay out half of the whites carefully, smooth out a circle with a diameter of 20 cm. Put the second half on top in the form of a dome. Smooth out with a spatula. The cake will be 4-5 cm high.
Step 4
Place the pan in the oven. Bake the dessert for 1.5 hours and do not open the oven door to prevent the cake from cracking.
Step 5
Turn off the oven and leave overnight or for a day to cool. Do not take the meringue out for at least five hours. Then transfer the cake to a plate, using a knife to help loosen the edges of the meringue from the paper.
Step 6
Make the cream. Whip the cream, vanilla and sugar until thickened or foamy. The mixture should be silky and smooth.
Step 7
Just before serving, spread the cream over the cake. Decorate with fruits and berries. Make mascarpone balls.
Anna Pavlova Meringue - FAQ About Ingredients, Baking Time and Storage
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