Pavlova Meringue Pie – A Summer Favorite !

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Pavlova Meringue Pie – A Summer Favorite !

Tilbake til oppskriften på norsk !

Summer, hot weather and guests in the garden … What could be better than to serve a Pavlova!
Feather Light, with out any fatt or egg yolks topped with the summer’s fresh berries on top! This is an evergreen summer classic.

By this recipe you can bake one  large cake, as you see in the top image, which is the original version of Pavlova from the 1920’s.
Or the recipe can also be devided, and yield a two separate baked layers, to stack on top of eash other filled and topped with whipped cream and berries.

The cake  can be baked several days in advance  and will stay fresh if it is packed air tight ….
It is best to fill the cake only a few hours before serving, because
the meringue will get souked from the whipping cream and  berries .

Are you ready to get started? :)

  • 4 egg whites – at room temperature
  • 5.3 oz (150 gr) sugar
  • 1 /4 teaspoon salt
  • 1 teaspoon vanilla sugar / vanilla extract
  • 1 teaspoon white wine vinegar
  • 1 tablespoon water


  • strawberries
  • blueberries
  • 2 cup (5 dl) heavy whipping cream
  • 4 tsp sugar
  • 1 tsp vanilla

Originally the Pavlova is  decorated using  kiwi and strawberry, but because of the season now, so I chose blueberries instead of kiwi.

Mix together vinegar and water and set aside. Also, prepair the  vanilla and salt, so everything is within reach.

Whip the egg white  to white foam and then slowly add the sugar while the mixer  is running at full speed. Whip until l the meringue is at stiff peakes. In the picture below you see how firm the meringue  should be.

Then add the salt, vinegar mix and vanilla and whip until combined.

On the back  of the  baking paper I drew a 10 » circle  ( 25 cm).
Poure all the meringue onto the paper within the circle.

Level and shape the cake. Leave a 1″ (2 cm ) distance  to the edge of the circle. The cake will  completly fill the cirle during baking.

The original Pavlova had pattern around the edge. So, if you wish, create a pattern you like.
I made the pattern using  the back of a tablespoon.

Bake in the middle section  of the oven at 300 F (150 C) degrees for 40 minutes … then turn down  the heat to 155 F (125 C) degrees + fan and open the oven doore just a bit using  a wooden spoon and bake for about 1 hour until the Pavlova are feather light and crispy.

Drag the cake by the bakinpaper  on to a wire rack. After a few minutes, the center will collaps and make a crater to be filled with whipped cream and berries later on.
If the midle of the meringue  do nit sink,
cut, using a sharp knife,  through the crust along the edge of the top and push the top down just a bit.

Whip the heavy cream added  sugar and vanilla to soft peakes and fill the crater and make a dome on top of  the cake.

Cut the strawberries  and add  them on top  making a  pattern if you like  or put them on  more randomly.

Put the cake in the fridge  and enjoy within a few hours!

This is what I call a really fresh and delicious summer cake!

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By | 2011-07-08T21:23:41+00:00 juli 8th, 2011|Cakes, Dessert|0 Comments

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