How to make
Contrary to the opinions I have read, I will tell you, that this is one of the easiest desserts I have ever made. It is not quick to make, because the meringue mixture dries in about 5 hours, but there is hardly anything else, that is hard about it.
Pavlova cake is created in honor of the Russian ballerina Anna Pavlova after the tour and in New Zealand in 1920! The classic version is with a meringue base and whipped cream decorated with strawberries.
Pour the egg whites into a bowl. Add a pinch of salt and beat with a mixer for 5 minutes. Add 3-4 drops of lemon juice and start adding sugar in portions, while beating on the highest level of the mixer.
The mixture should be thick and shiny. On a piece of baking paper draw a circle with a diameter of 8.5″ (22 cm). Pour the meringue mixture into the center and by using a spoon, spread it to the outline of the circle, by pulling the sides up.
A well should form in the middle of the mixture.
Carefully transfer the paper with the shaped cake into a tray and put it in a preheated oven at 230°F (110°C) for about 5 hours.
Remove the dried base and cool it on a wire rack.
Whip the well-chilled cream (I use sweetened and therefore do not add additional sugar when whipping) into a thick cream. Fill the meringue shell with the whipped cream.
Decorate the Pavlova Cake with cherries, peaches and grapes.
I just want to add that the whipped cream doesn't make the meringue base moist and it stays crunchy, until the last piece!
