Ultimate Snowfairy Pavlova

Our world is filled with so much inspiration. Everything is connected without you even realizing it and that’s what I love the most. We all tend to wait till some significant days to come so then we can be happy again. But don’t we have many more reasons to celebrate? We should feel festive each day because every day brings memories that we hold dear through the years. Each day is filled with unforgettable moments even if you don’t realize it just yet... Invite some friends over or simply set the table for family dinner and let’s party! For me, one of the simplest ways to bring festive mode on is to try a new recipe. And here comes this ultimate Pavlova cake inspired by the eternal talent of russian ballet dancer Anna Pavlova. Even though New Zealand and Australia can't decide who invented this cake, one thing is certain - Pavlova cake will bring festive mood to your house all year long. This meringue based cake has fluffy almost snowy center and crispy crust and reminds me of perfect winter day

You will need:


 5 free range egg whites, at room temperature
250g sugar
pinch of sea salt
1 teaspoon cornstarch
2 teaspoons white-wine vinegar
vanilla extract

Creamy Pavlova

300ml whipping cream
20g powder sugar (optional)
half of teaspoon vanilla extract
fruits of your choice

Step by step:

Preheat the oven to 140°C. Draw a 24 cm circle on a baking paper. It will guide you while building the cake. Flip the baking paper over with the pencil side down and set aside for now.

Make sure all your equipment is oil free and clean. Clean bowl is an absolute must for perfect meringue. Beat 5 egg whites with pinch of salt while gradually adding about 250g sugar. Whisk at a medium speed then increase the speed. At the end sugar completely dissolves and the meringue is stiff and shiny.  Add vanilla sugar or extract, cornstarch and vinegar. Fold in the ingredients slowly and try not to let it collapse.

Shape meringue on your baking paper with spatula. Set your imagination free and be creative. However the sides should be slightly higher than the center.
Bake your Pavlova in the bottom of the oven. Turn the heat down to 120°C after 10 minutes and bake for another hour and a half. Pavlova is ready while still chewy to soft on the inside and crispy on the outside. The colour shouldn't change but really pale beige is acceptable. Let Pavlova cool completely in the oven with the door slightly open.

Whisk 300ml of whipping cream with about 20g of sugar until it forms soft peaks. Spread the cream on top of Pavlova and sprinkle with your favourite fruits. Voilá.


  1. Looks amazing!!! I completely agree that we should find reasons to celebrate every single day!

    1. Thank you for your feedback, Nora! I appreciate it. Yes, sometimes it is hard to do. But we should realize that our life is given to us to celebrate every minute of it.



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