Summer Pavlova Meringue Cake Recipe & Tutorial
Recipe Overview
Overview
The Summer Pavlova Meringue Cake is a delightful treat that captures the essence of summer in every bite. This recipe showcases the beauty of meringue, which is light and airy, creating a perfect contrast to the rich whipped cream and fresh fruits. The process begins with whipping egg whites until soft peaks form, then gradually adding caster sugar to achieve a glossy, stiff meringue. The key to success lies in the careful baking at a low temperature, allowing the meringue to dry out without browning.
Layering the meringue discs with sweetened whipped cream and vibrant fruits like strawberries, mangoes, and passion fruit not only adds flavor but also creates a stunning visual presentation. The edible flowers used for decoration elevate the dessert, making it perfect for special occasions or summer gatherings. Each slice reveals the beautiful layers, and the combination of textures—crunchy meringue, creamy filling, and juicy fruit—makes it a truly indulgent experience.
This pavlova is not just a feast for the eyes; it’s also a versatile dessert that can be customized with different fruits or flavored creams. Whether you’re hosting a garden party or simply treating yourself, this Summer Pavlova Meringue Cake is sure to impress and satisfy. Enjoy it chilled, and savor the refreshing flavors that make it a summer favorite.
Recipe Details
Steps & Tips
Tip: Use vinegar or lemon juice to clean equipment for meringue to ensure no fat is present.
Whip 200g of egg whites in a mixing bowl until soft peaks form.
Tip: Use room temperature egg whites for easier and more stable whipping.
Gradually add 400g of caster sugar to the whipped egg whites, one spoonful at a time.
Tip: Use caster sugar instead of granulated sugar for quicker dissolution in meringue.
Tip: Add sugar gradually to avoid collapsing the meringue.
Continue mixing until the meringue holds stiff peaks and is glossy.
Draw circles on baking paper as stencils for meringue layers.
Add 1 teaspoon of vanilla extract to the meringue and whisk briefly.
Spread meringue onto the drawn circles on baking paper.
Pipe decorative edges on the meringue layers using a star nozzle.
Bake the meringue in a preheated oven at 110°C for 70 minutes.
Tip: Turn off the oven and let meringue cool gradually to prevent cracks.
Turn off the oven and let the meringue cool inside.
Tip: Add lime juice to mango puree to balance sweetness.
Whip double cream with icing sugar and vanilla until soft peaks form.
Tip: Stop whipping cream before it curdles to maintain texture.
Place the first meringue layer on a serving plate and dollop cream on top.
Spread mango puree mixed with lime juice over the cream.
Tip: Use a cake scraper to help lift delicate meringue layers.
Top with assorted fruits like nectarines, passion fruit, and strawberries.
Repeat layering with remaining meringue, cream, puree, and fruit.
Tip: Decorate with edible flowers for a beautiful presentation.
Finish with whole strawberries and edible flowers for decoration.
Cut and serve the pavlova meringue cake.
Ingredients
Ingredient: Eggs
→ Substitution: Aquafaba
Ingredient: Dairy
→ Substitution: Coconut Cream
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pavlova is a classic dessert named after the Russian ballerina Anna Pavlova.
- •Using room temperature egg whites helps achieve better volume when whipping meringue.
- •Caster sugar dissolves more easily than granulated sugar, making it ideal for meringues.
- •Meringue should be baked at a low temperature to prevent it from cracking.
