The dessert was inspired by Russian ballerina Anna Pavlova, the principal artist of the famous Imperial Russian Ballet, as well as Sergei Diaghilev’s legendary Ballets Russes.
While the form of the cake clearly resembles a tutu, the combination of hard cover and soft filling may well serve as a metaphor for the Russian soul.
For Pavlova cake you will need
- 3 egg whites
- 170g (0.85 cups) sugar
- 5 teaspoons vanilla sugar
- 1 teaspoon of 6% vinegar
- 1 tablespoon farina
- 250g (1.1 cups) cream
- 2 tablespoons powdered sugar
- 250g (1.4 cups) strawberries
First, let’s cook the meringue.
- Take 3 eggs, separate the whites from the yolks.
- Whisk the whites till stiff, add sugar plus 4 teaspoons of vanilla sugar, vinegar and farina
- Spread the meringue inside the baking pan so that the sides are higher than the middle
- Put the meringue into the oven preheated to 120 C (248 F). Bake for an hour. Leave to cool
Now for the sauce and topping.
- Take the cream and mix it with powdered sugar and 1 teaspoon of vanilla sugar. Whisk the blend till stiff.
- Spread the cream over the meringue.
- Chop the strawberries, place them over the cream.
