Anna Pavlova Meringue

Cookinero 26 February 2025

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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.