The Pavlova tart is one of the great tarts with its own name in international classical pastry. As we have seen, it was created in the 1920s in honor of the Russian dancer Anna Pavlova, during one of her tours of Australia and New Zealand. The origin is not 100% clear as both claim their authorship, so we thank both countries for the invention.

The classic and traditional Pavlova tart consists of a meringue base, filled with sugared whipped cream and topped with strawberries (although we have allowed ourselves the license to add some blueberries to give contrast of color and flavor). Its appearance is delicate and attractive, making it perfect for preparing on special occasions and when we have guests. To leave them with their mouths open and wanting to repeat, because it is absolutely delicious. We tell you how to do it with the Magimix Cook Expert robot and also in a traditional way.

Ingredients

For 6 people

110 g Egg white

Pinch salt

110 Sugar

10 g Refined corn flour

500 ml Liquid whipping cream (very cold)

50 g Icing sugar

100 g Strawberry

50 g Blueberries

How to make classic and traditional Pavlova cake

Difficulty: medium

Total time: 1 hour 50 minutes

Elaboration: 20 minutes

Cooking: 1 hour 30 minutes

Repose: 4 hours

We install the egg whisk in the well clean and dry stainless steel pot. We introduce the whites with a pinch of salt and program ASSEMBLE WHITES with the cap removed. Then we program EXPERT, 5 minutes / speed 5 and we are adding the sugar through the mouth, as well as the refined corn flour.

We transfer the meringue to a baking tray lined with parchment paper or a silicone mat. We shape a volcano, leaving a hole in the center. We cook in the oven, pre-heated to 140ºC (traditional oven, without air, and with heat above and below), for about an hour and a half. When it’s ready, we half-open the oven door and let it cool down at the same time as the oven itself.

When we go to serve the Paulova Tart, we assemble the cream, which must be very cold. For this we move it from the fridge to the freezer and leave it for 15 minutes. Place the egg whisk in the stainless steel pot and pour the cream with the icing sugar into it. We program EXPERT, 2 1/2 minutes / speed 7.

Depending on the amount of cream used and its temperature, it may be necessary to program again. We then use the same parameters and monitor carefully so that the cream is not cut into butter. Fill the meringue gap with the whipped cream and top with the strawberries and blueberries.

Traditional elaboration

In a deep, clean container, beat the egg whites with a pinch of salt. We can do it by hand or with electric rods, something that will take infinitely less time. When it begins to take consistency we add the sugar little by little while we continue beating for five more minutes.

Then, while continuing to beat, add the refined cornmeal and only stop when we notice that, when taking a little meringue with our fingers, we do not notice the sugar granillo. This is the point to be reached with the meringue.

We transfer the meringue to a baking tray lined with parchment paper or a silicone mat. We shape a volcano, leaving a hole in the center. We cook in the oven, pre-heated to 140ºC (traditional oven, without air, and with heat above and below), for about an hour and a half. When it’s ready, we half-open the oven door and let it cool down at the same time as the oven itself.

When we go to serve the Paulova Tart, we assemble the cream (which must be very cold). When it begins to take consistency, add the icing sugar and continue beating until it makes stiff peaks, taking care not to overdo it and cut it off. Fill the meringue gap with the whipped cream and top with the strawberries and blueberries.

With what to accompany the classic and traditional Pavlova cake

The classic and traditional Pavlova tart does not need any accompaniment, although if you want to give it an extra point of sophistication you can serve it with a coulis of red fruits, pistachios, hazelnuts or other dried fruits, chopped or dusted with icing sugar.