Pavlova Cake 

I learned this simple recipe because not only is Soooo Delishhh! BUT It’s not too sweet either and with the combination of fresh fruits and whipped cream, it is just the perfect dessert or for your afternoon tea delight ! 😉

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue cake with a crisp crust and soft, light inside, usually topped with fruit and, whipped cream. 

The dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes.


Base of the cake: 

4 egg whites 

1 cup of white sugar 

1 teaspoon of vinegar 

1/2 table spoon of corn starch 

1/2 teaspoon cream of tartar 
Pre heat oven to 250 degrees F

Instructions : 

Step – 1 beat egg whites till stiff add, cream of tartar 

Step 2- pour in the sugar in while mixing till nice a fluffy 

Once it looks like this- add the corn starch and vinegar and mix with a spatula. 

Place on baking sheet and bake in the oven for – 50mins till it hardens

When it’s done it should look nice and brown, don’t worry if it cracks ! You want it so look like a nest. 

For the filling of the cake: 

You will need

-Half a litter – 250ML -Heavy Whipping cream  

-2 table spoons powdered sugar 

-1 teaspoon Vanilla 


Fresh fruit ! 





Whatever fruits you would like to use, you really can’t go wrong! 


Whip the heavy cream with mixer, add the sugar and vanilla make sure it’s cold, if not put in refrigerator till it’s cold. Place on top of the base of the cake, then add the fresh fruits! 

Taaaaadaaaaa!!!!! ❤️