PAVLOVA dessert was created in 1935 by chef Bert Sachse of Esplanade hotel, Australia for afternoon tea.
This extremely light meringue was named honor of Ana Pavlova, the Russian ballerinawhj stayed at Esplanade whenever she toured the region.




 English RECIPE CAME FROM: Smitten Kitchen Blog! 

4 large (120 grams) egg whites
Pinch of salt
1 cup (200 grams)   sugar
1 teaspoon white vinegar OR lemon juice
 1 teaspoon cornstarch 

Pavlova dessert was created in 1935 by chef Bert Sachse of the Esplanade Hotel in Perth, AUSTRALIA  for afternoon tea. This extremely light meringue was named in honor of Anna Pavlova, the famous Russian ballerina who stayed at the Esplanade whenever she toured the region


1. Preheat oven to 250°F (130°C) and place rack in center of oven. 

 2. Line a baking sheet with parchment paper and draw a 9 inch circle on the paper.

3. Pour the vanilla and vinegar into a small cup.


4. Stir the cornstarch into the sugar in a small bowl.

5. In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture.

A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn’t use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

6. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

7. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)


When the meringue disk is cooled, put it on a plate.


 Spread the top completely with the sweetened whipped cream.

Add the mixed berries and sauce mixture, spooning them carefully into the middle of the pavlova, leaving a border of cream and meringue.

 One can use many kind of fresh fruits, mixed in a nice pattern.
I had a lot of berries and I decided to use the blueberry/blackberry filling of the fresh bluebery tart.
 It is very low in sugar, a little boiled and with a strong taste of oranges.
On top I used fresh raspberry, that are so good this time of a year!!

Bone appetite!   or as Romanian would say:pofta buna!