How To Make Pavlova

Created for and named after the famous Russian ballerina Anna Pavlova, this meringue cake is a truly unique dessert. It is said that the dish was originally made the dancer was touring in Australia and New Zealand, although the dessert is a favorite in all of the countries including Anna’s native Russia. The meringue is slow baked so the outside is nice and crunchy and the inside is as light and fluffy as a marshmallow. You can top it with whipped cream and some of your favorite soft fruits like strawberries, passion fruit and mango. This meringue cake is like nothing you’ve ever had before!

Watch along with this video and learn how to make pavlova with our online pastry school chef. Light and airy, this is the perfect summer dessert.


1 ¼ cup sugar
2 ¼ teaspoons cornstarch
4 egg whites
1 ½ teaspoons vanilla
1 teaspoon lemon juice
1 cup lemon curd
1 cup whipped cream
Fresh fruit for garnish

1. Whip the egg whites and ½ of the sugar to a firm peak. Slowly add the remaining sugar. When there is just a little bit of sugar left combine with the corn starch and add to the egg whites.
2. Add the vanilla and lemon and whip until firm peak. Scoop onto a parchment lined pan and bake for 1 hour at 300F. Let cool. Hollow the bottom with a knife and spoon in the lemon curd. Finish as desired with fresh fruit and whipped cream.

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