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Pink Berry Mini Pavlova

21 May

As a child, I thought that clouds must taste like cotton candy. How silly I was then! Now I know better- they taste like pavlova!

Named after Russian Prima Ballerina Anna Pavlova, this ethereal confection from New Zealand is simply delightful.


  • Egg Whites, 3/4 cup
  • Cream of Tartar, 1/2 teaspoon
  • Vanilla Extract, 1 1/2 teaspoons
  • Salt, pinch
  • Corn Starch, 1 1/2 tablespoon
  • Granulated Sugar, 2 cups
  • Whipping Cream, 1 pint
  • Fresh Berries, 1 pint


  • Preheat oven to 275 degrees.
  • Mix Cornstarch and 1 1/2 cups Sugar in a small bowl.
  • Whip Egg Whites, Cream of Tartar, and Salt in a mixer until small peaks form.
  • Increase speed and add Corn Starch and Sugar Mixture.
  • Add Vanilla Extract and whip until meringue is glossy and stiff peaks form.
  • Pipe meringue into large rounds on a parchment-lined baking sheet.
  • Reduce oven temperature to 250 degrees and bake for 1 hour.


  • Beat Whipping Cream and 1/2 cup Sugar in a mixer until cream thickens.

Pink Berry Pavlova:

  • Pour cream over meringue and add berries!