I bake Pavlova when I want dessert that feels light but still has a little “ta-da.” It’s the contrast that gets me: thin, crackly shell on the outside; inside, soft and marshmallow-ish. Tap it with a spoon and it gives this tiny sigh. Love that.
On top goes softly whipped cream (not too sweet) and whatever fruit looks good right now — berries, kiwi, passionfruit if you can find it. The tart, juicy stuff keeps the sweetness in check. I’d say don’t skip the passionfruit; those little crunchy seeds are fun.
They say it was created for the ballerina Anna Pavlova, and honestly, it fits. It has that ballerina vibe — light on its feet, a touch dramatic, still feather-light.
One small tip: bake the base and let it cool, then add the cream and fruit at the very last moment so the shell stays crackly. Get it on the table straight away. Trust me, plates come back clean.
Meringue Base
Topping
-
250
ml
heavy cream
-
2
tbsp
powdered sugar
-
200
g
mixed fresh berries (strawberries, raspberries, blueberries)
-
1
passionfruit pulp (optional)
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare Meringue
-
Whip Egg Whites
Beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar, one spoon at a time, beating until glossy stiff peaks form.
-
Stabilize
Gently fold in cornstarch, vinegar, and vanilla extract.
-
Shape
Spoon the mixture onto a parchment-lined baking sheet in a circle about 20 cm in diameter. Shape edges higher, leaving a slight dip in the middle for cream and fruit.
-
Bake
Bake at 120°C (250°F) for 1 hour 15 minutes. Turn off oven and let the meringue cool inside with door slightly open.
Prepare Topping
Assemble
-
Top Meringue
Once cooled, spread whipped cream over the meringue base.
-
Decorate
Arrange fresh berries and drizzle passionfruit pulp on top. Serve immediately.
Note: The meringue must cool slowly in the oven to prevent cracks.
Updated: August 30, 2025