Pavlova Meringue Cake

by Feli Chic'Cuisine

If you're looking for a show-stopping dessert that’s both light and indulgent, Pavlova Meringue Cake is the perfect choice. With its delicate crispy shell, marshmallow-like center, and creamy, fruity topping, this dessert is an absolute dream.

What is Pavlova Cake?

Pavlova is a classic meringue-based dessert that originated in either Australia or New Zealand (both countries claim it!). It was named after the famous Russian ballerina Anna Pavlova, as the lightness of the dessert was said to resemble her graceful movements.

The cake consists of a crisp outer shell with a soft, fluffy interior, topped with whipped cream and fresh fruits like strawberries, raspberries, and passionfruit. Some variations include chocolate, caramel, or even nuts, but the traditional version is a balance of sweetness, creaminess, and tart fruitiness.

Timeless Elegance: Vintage Metal Baskets

Is Pavlova Cake Easy to Make?

Surprisingly, yes! While Pavlova might look complicated, it’s actually quite simple if you follow a few key techniques.

The meringue requires just a few ingredients (egg whites, sugar, and an acid like lemon juice or vinegar), and the rest is just assembling whipped cream and fresh fruit.

The only tricky part is getting the meringue texture just right—it needs to be crisp on the outside and soft inside. But don’t worry, I’ll share essential tips to make sure yours turns out perfectly!

My First Time Making Pavlova

I still remember the first time I made Pavlova; it was for a family gathering, and I was both excited and nervous. I had seen gorgeous Pavlovas in cookbooks and online, but I worried that mine would collapse, crack, or turn into a sugary disaster.

Determined to get it right, I carefully followed the recipe, measuring every ingredient with precision. The meringue whipped up beautifully, and as I shaped it into a delicate cloud on the baking tray, I couldn't help but smile with satisfaction.

But when I opened the oven after baking, I noticed a few cracks on the surface. My excitement wavered - had I done something wrong?

Then I took a deep breath and reminded myself: baking is about the experience, not just perfection. Besides, whipped cream and fresh berries can hide almost anything! So, I went ahead and decorated my Pavlova, layering it with silky cream and vibrant fruit.

When I finally served it, I held my breath, until I saw the smiles on my family’s faces after the first bite. The crisp shell, the soft marshmallow-like center, and the luscious cream created pure magic. I looked back at the serving plate, there was barely a crumb left.

From that day on, Pavlova became one of my go-to desserts. Not just because it’s delicious, but because it reminds me that sometimes, even small imperfections can lead to something truly special.

Tips to Prevent Pavlova from Cracking

Cracks in Pavlova are common, but with the right techniques, you can minimize them and achieve a beautifully smooth meringue. Here are essential tips to prevent your Pavlova from cracking:

Beat the Egg Whites Correctly

✔ Use room-temperature egg whites – They whip up with more volume and stability.

✔ Start slow, then increase speed – Beat on low until foamy, then gradually increase speed to medium-high.

✔ Add sugar gradually – Adding sugar too quickly can destabilize the meringue. Add one tablespoon at a time while beating.

✔ Beat until glossy and stiff peaks form – The meringue should be thick, smooth, and hold its shape. Overbeating can make it dry and prone to cracking.

Add Stabilizers for Structure

✔ Use an acid (lemon juice, vinegar, or cream of tartar) – This helps strengthen the meringue and prevents it from collapsing.

✔ Add cornstarch – It helps maintain the marshmallow-like center and reduces the risk of cracking.

Bake at a Low Temperature

✔ Preheat the oven to 120°C (250°F) – A high temperature can cause the meringue to expand too quickly, leading to cracks.

✔ Use the middle rack – This ensures even heat distribution.

✔ Avoid fan-forced mode – A convection oven can create uneven heat and dry out the meringue too fast.

Let It Cool Slowly

✔ Turn off the oven and leave the Pavlova inside – Sudden temperature changes can cause cracks. Let it cool for at least 2-3 hours or overnight in the oven with the door slightly ajar.

✔ Don’t move it too soon – A fragile, warm Pavlova is more likely to crack when exposed to cooler air.

✔ Assemble just before serving – This keeps the meringue crisp. If you add cream too early, it will soften.

Bonus Tip: Cracked Pavlova? Don’t Worry!

If your Pavlova does crack, don’t stress! Simply cover it with whipped cream and fruit, and no one will notice. Many professional bakers embrace the imperfections, calling it "rustic charm"!

Pavlova Meringue Cake is one of those desserts that feels special every time you make it. Whether you’re a seasoned baker or trying it for the first time, this cake is surprisingly simple and always impresses.

So, why not give it a try? Whip up a Pavlova this weekend and enjoy every light, crispy, and creamy bite.

Pavlova Meringue Cake

With its delicate crispy shell, marshmallow-like center, and creamy, fruity topping, this dessert is an absolute dream.

⏱ Prep Time: 20 min

⏳ Cooking Time: 1h30 min

⏳ Cooling Time: 2 h

⏰ Total Time: 25 min

🍽 Serves: 4

Ingredients

Meringue Base

3 egg whites (room temperature)
1 pinch salt
150g granulated sugar (caster sugar preferred)
1 tsp lemon juice (or white vinegar)
1 tsp cornstarch (helps with the marshmallow-like texture)

Filling

100g cream cheese, softened
300g heavy cream (cold)
15g orange liqueur (or omit for a more stable filling)
1 tbsp powdered sugar (optional, for a slightly sweeter cream)

Topping (optional but recommended)

Strawberries
Raspberries
Fresh mint leaves
Passionfruit pulp (optional, for extra tanginess)

Method

Make the Meringue

1. Preheat your oven to 120°C (250°F) and line a baking tray with parchment paper.

2. In a clean, dry bowl, beat the egg whites and salt using an electric mixer until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat.

3. Keep mixing until the meringue is thick, glossy, and forms stiff peaks (rub a bit between your fingers - if it feels grainy, keep mixing until the sugar dissolves). Gently fold in the lemon juice and cornstarch with a spatula.

4. Spoon the meringue onto the prepared baking tray, shaping it into a circle (about 20 cm in diameter) with slightly raised edges to hold the filling.

5. Bake for 90 minutes, then turn off the oven and let it cool inside with the door slightly open. This prevents cracking.

Make the Filling

6. In a small bowl, beat the cream cheese until smooth.

7. In a separate large bowl, whip the heavy cream until soft peaks form. Add the orange liqueur (if using) and gently fold in the cream cheese until smooth. If using powdered sugar, mix it in now.

Assemble & Decorate

8. Place the cooled meringue on a serving plate. Spread the whipped cream mixture over the top.

9. Arrange strawberries, raspberries, and mint leaves on top. Add passionfruit pulp for extra flavor. Serve immediately or refrigerate for up to 2 hours before serving.