You can make Pavlova cake for more elegant occasions, as its appearance is nothing short of refined. The cake is not difficult to prepare, but it does require some practice and a bit more time.

For the cake, you will need 4 egg whites, 200g of powdered sugar, 1 tablespoon of vinegar, 1 teaspoon of vanilla extract, and 1 teaspoon of cornstarch.

For the cream, I use 250ml of whipping cream, 250g of mascarpone cheese, and half a kilogram of fruit of your choice (raspberries, strawberries, blueberries, or blackberries—fresh or frozen).

First, separate the egg whites and start whisking them. When they are partially whipped, add 150g of sugar gradually (one spoon at a time), along with vanilla extract, cornstarch, and vinegar. Once the egg white mixture is fully whipped (this takes at least 10 minutes), spread it onto a baking tray using a spoon or spatula. Shape it into a circle and create a well in the center for the filling.

Bake the cake in a preheated oven. The baking time and temperature depend on your preference and the time you have available. For example, you can bake it at 140°C for an hour, though it will develop a slight golden hue. Since the egg whites need to be dried rather than baked, I recommend setting the oven to 100°C and drying the meringue for 1.5 hours. Afterward, turn off the oven and leave the meringue inside for another half hour. It’s very important not to open the oven during this process.

For the cream, whip the cream, mascarpone, and the remaining 50g of sugar until fluffy. On the meringue, first spread a layer of cream, then a layer of fruit, and repeat until you’ve used up all the cream and fruit. The decoration is entirely up to you.

Regardless of the order of cream and fruit layers, the cake will look beautiful, so don’t worry about the arrangement. Keep the cake in the refrigerator until serving.

ENJOY!