Classic Anna Pavlova Dessert
Incredibly delicious and delicate, it melts in your mouth and is perfect for a festive table! The classic Anna Pavlova dessert is a divine treat, especially for ladies’ celebrations. If you’ve been afraid to try making it until now, this is the perfect time to start!
Updated : 15 December, 2025
Easy
About 45 min.
Ingredients
90 grams
Powdered sugar
2
Egg whites
1 teaspoon
Cornstarch
0.5 teaspoon
Lemon juice
1 sluoksnis
100 grams
Berries
5 grams
Mint
2 sluoksnis
150 milliliters
Cream
1 tablespoon
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make the classic Anna Pavlova dessert? Start by preparing the meringue. First separate the egg whites from the yolks, making sure not a single drop of yolk gets into the whites. The egg whites must be cold. The bowl for whipping must be completely clean and dry, without any drops of water. If any of these conditions are not met, the whites will not whip properly. Use large, good-quality eggs.
Step 2
Pour the cold egg whites into a large bowl and beat with a mixer until a fluffy foam forms, gradually adding the powdered sugar. The mixture will start to become thicker and thicker.
Step 3
Add the corn starch and pour in the lemon juice.
Step 4
Continue whipping everything together for another 2-3 minutes, until stiff peaks form. Properly whipped meringue becomes thick, smooth and glossy. When you turn the bowl upside down, it should not fall out. It should cling to the bowl and not move no matter how you twist it. If you have been whipping for a long time, the mixture has thickened but still remains runny, then some yolk or water probably got in, and you will most likely need to start over.
Step 5
Transfer the meringue into a piping bag fitted with a large closed-star tip.
Step 6
Line a baking sheet with parchment paper and lightly grease the paper with butter. Pipe 6 identical meringue baskets onto the sheet, leaving space between them, because they will spread a little as they bake. First pipe a base about 8 cm (3 in) in diameter, then, rotating the piping bag around the base, build up the sides 2-3 layers high.
Step 7
Place the meringues into a preheated oven at 130 °C (about 266 °F) for 10 minutes. Then reduce the temperature to 90 °C (about 194 °F) and dry them for another 30-40 minutes. The exact time depends on your oven. When the shells turn a light yellow shade, check them: the tops should be dry, while the bottoms should still be slightly moist and tacky. Leave the baskets in the switched-off oven with the door ajar for 10 minutes. Then carefully transfer them to a serving plate.
Step 8
While the baskets are cooling, prepare the cream. If you are worried whether you will be able to whip the cream to the right consistency, you can use a special cream stabilizer.
Step 9
Pour the cold heavy cream into a bowl and whip, gradually increasing the speed and adding powdered sugar, until stiff peaks form. When the bowl is turned over, properly whipped cream should stay in place. It is very important not to overwhip the cream, otherwise it will separate and turn into butter.
Step 10
Transfer the whipped cream into a piping bag fitted with a star tip.
Step 11
Fill the meringue baskets with the cream from the piping bag.
Step 12
For decoration, you can use any fruits or berries you like, as well as mint or lemon balm. Larger berries like strawberries can be left whole or cut in half.
Step 13
Decorate the dessert with the prepared berries and mint and serve. If you like, you can dust the top with powdered sugar. Enjoy!
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