Articles, Blog

Tort Pavlova / Pavlova Cake [Eng. Sub.]

September 12, 2019

Hello dear friends, I’m Beatricia! Welcome to my channel. Today we’re going to make Pavlova cake. It’s a super simple dessert, for the most part made up of a really delicate and soft meringue in the interior, but slightly crunchy on the exterior with a whipped cream topping and lots of fruit. Let’s begin! First, we’re need to prepare our baking sheet. On the baking paper, I placed a baking pan with a diameter of 20cm and I traced all around with a pen so that it’s easier to shape up the meringue. Flip the baking paper onto the opposite side and leave it aside for now. In the bowl of a mixer, add the egg whites and a pinch of salt. Start beating the egg whites on medium speed so that they start to integrate a bit of air until it beings to foam. Make sure that the bowl is 100% clean and dry without any trace of grease. An efficient way to to do this, is to degrease both the bowl as well as the whisk with a little vinegar. When the foam starts to appear, begin adding slowly the powder sugar. Usually caster sugar is used, but in my opinion powder sugar is much easier to incorporate and I’m always sure that it has dissolved completely. However, if you still want to replace the powder sugar with caster sugar, make sure that it has dissolved completely. This can be tested by getting a small quantity of the meringue and rubbing it between your fingers. If you can still feel the sugar crystals, you need to continue to beat the meringue. The egg whites have to rise considerably in volume and become very stiff and shiny. Just like that! And now we’re going to sift the cornstarch and begin to incorporate it in the egg whites with soft movements using a spatula. Add a little lemon juice and again incorporate it carefully in the egg whites. You can replace the lemon juice with a little white wine vinegar however, I still prefer to use lemon juice. The meringue is ready and before we pour it on the baking sheet, I’ve marked four dots with the whisk of the mixer so that the paper doesn’t slide off when we shape the meringue. Place the baking paper on top of them, pressing slightly. Now spoon the meringue inside the circle we drew earlier and start distributing it with a spatula or a palette knife. I would like to note that the meringue will turn out quite high in size and will require more time in the oven. So, as an alternative you can divide the meringue in two smaller circles and this way the cake will have two layers and will also bake faster. The choice is yours. In the middle of the meringue, make a small crater so that later on we can place the whipped cream and the fruit inside. Also, if you wish you can create a small decor design by making streaks with the palette knife all around the cake just like I have. The meringue goes into the oven preheated to 100°C for approximately 2 hours. The meringue has to dry and harden on the exterior but do not leave it to brown. My meringue is ready and now we’re going to let it cool completely for a few hours. I don’t recommend trying to remove it from the baking paper while it’s still warm, chances being quite high that it will start cracking being quite fragile. Remove it carefully only when it has cooled down completely. In the meantime we’re going to prepare the whipped cream. Pour the cream into a bowl and add a little vanilla extract. The cream needs to be very cold from the fridge and with a fat content somewhat higher, from 30% and up. Begin to whip for a minute first on slow speed, after which slowly increase the speed. If you’ve made two meringue layers, I recommend increasing the amount of cream and if you would like the cream to be sweeter, you can add a teaspoon or two of powder sugar. However, I think that the meringue is sufficiently sweet and that we need to balance the sweetness. Beat the cream until you get stiff peaks. When the meringue has cooled completely, spoon the whipped cream and spread it with a palette knife. Now add the fruit. At this stage there is no right or wrong way of doing it. Although traditionally Pavlova is made with strawberries, kiwi and passionfruit, nowadays any fruit you like and have on hand will work just fine! I used kiwis, bananas, pomegranate seeds, passionfruit and have also decided to add alongside the fruit some pieces of Turkish Delight and pistachios. If you’re going to add bananas, I recommend sprinkling some lemon juice over them to prevent them from turning dark. On top I’ve also sprinkled some powder sugar. And just like that the Pavlova cake is ready! You can see how soft and delicate it is, everything simply melts in your mouth instantly! The list of all the ingredients used in this recipe can be found in the description box underneath this video. Thank you for watching this recipe. Subscribe to my channel to see more delicious recipes and I look forward to seeing you in the next recipe as well! Bye bye!

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  • Reply Bidirel Iulian November 4, 2017 at 5:14 am

    bravo foarte frumos

  • Reply Tonino Spaziani December 15, 2017 at 9:42 pm

    Super bun 😊👏

  • Reply Marja Irina February 15, 2018 at 2:47 pm

    Bună! De care smântână pt frișcă ai folosit?

  • Reply Marja Irina February 17, 2018 at 7:26 am

    Bună Beatricia am încercat sa fac și eu pavlova, din păcate nu mi a eșit 🙁 oare ai idee de ce nu întărit bezeaua după ce a stat 2 ore la cuptor și sa și lăsat. Mulțumesc

  • Reply Petrica Dumitrascu March 25, 2018 at 7:42 pm

    Imi place fff mult cum faci tot,am o intrebare ca nu mi dau seama,cand ai taiat felia de tort era moale in interior,deci nu tb sa fie tare ca bezelele?😘

  • Reply Petrica Dumitrascu March 26, 2018 at 5:42 am


  • Reply Petrica Dumitrascu April 18, 2018 at 4:26 pm

    Nu mi a iesit moale in interior,este tare si am respectat toti pasii!!!😣

  • Reply Petrica Dumitrascu April 19, 2018 at 4:51 am

    Beatricia dar pe facebook nu esti?

  • Reply AnaFilimon January 2, 2019 at 7:11 pm

    Ce eleganță! Woow! Sunt impresionată!Mulțumesc!

  • Reply Marioara Gontila January 25, 2019 at 6:47 pm

    Buna draga mea!!!o sa incerc si eu dar recunosc ca nu sunt o maestra in bezea.Dar promit ca voi incerca in(secret) ca sa nu rida copii de mine.Oricum iti multumesc pupici.

  • Reply Adina Bodea February 28, 2019 at 10:41 pm

    Buna draga mea cum de gasesc pe facebook?

  • Reply Adrian Mateoiu June 28, 2019 at 3:10 pm

    In loc de amidon de porumb ce pot pune?

  • Reply Gulya July 1, 2019 at 5:46 pm


  • Reply Mina Caldarescu August 4, 2019 at 6:24 pm

    Beatrice ma bucur ca team găsit am avut tel.stricat si te pierdusem atat de mult m-am întristat ca nu stiam cum sa te caut si din întâmplare căutând o reteta a apărut și reteta ta nu stii cat m-am bucurat esti febletea mea de ador și-ți ador rețetele si cum vb. Sa stii ca nu-s tânără am o vârstă dar imi plac retele tale si recunosc ca ai scoala ai p pregătire tine o tot asa.Cu drag te urmaresc.🤗😘

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