Pavlova Cake with Custard and Summer Fruit (Serves 10 as a cake or about 6 individuals) Light but luscious, easy and versatile—this is a perfect dessert to star our sweet summer fruit.

It's basically a Pavlova, the grand meringue named for Anna Pavlova, the late 19th-century Russian ballerina. Pavlova contains cornstarch but to make this kosher for Passover, cornstarch is not ...

First published Tuesday, Jan. 27, 2009: Pavlova, a basic, crisp meringue cake topped with whipped cream and fresh fruit, is named for a beloved Russian ballerina.

Heidi Trelstad of Chef Sugar's Cakes and Confections creates a pavlova for a Valentine's Day dessert which is similar to a meringue cake on Wednesday, Jan. 30, 2019 in Colorado Springs.

Yup, fluffy, silky meringue can be baked directly atop a cake, including this mocha-inspired one. Not only does it give the dessert a photo-ready marbled look, but it also creates a light, crisp ...

Spoon half the meringue evenly over each cake and use the back of the spoon to swirl it to cover almost the whole cake tin, leaving a 1–2 cm (½–¾ inch) border.

The time will vary by the size and shape that you chose to make your pavlova. Turn off oven and let cool in oven for 1 hour. Remove and let it cool completely. For the Macerated Berries ...

5. Bake the meringue at 120°C for 70 minutes; leave in the turned-off oven for another hour and then let cool completely at room temperature.

1 dash (less than ¼ tsp) vanilla 1 tsp. lemon juice Combine the above and beat with an electric mixer until soft peaks form. Then combine the following and add very slowly, while beating again ...

Pavlova was invented by a chef who named it after Russian ballerina Anna Pavlova when she visited Australia and New Zealand. It has a meringue base traditionally topped with fruit.