Pavlova Recipe For 4 In Grams And Ml Measurements

Pavlova Recipe For 4 In Grams And Ml Measurements

Pavlova Recipe For 4 In Grams And Ml Measurements

Pavlova is a very popular dessert from Australia or New Zealand, and it is named after the Russian ballet dancer Anna Pavlova. The delicate and sophisticated dessert is made up of a meringue base that is crisp and decorated with fresh fruits and whipped cream.

Pavlova is a delicious dessert renowned for its unique flavors and textures. The crispy meringue’s outer layer is a perfect backdrop for a soft marshmallow-like interior. The creamy sweetness of whipping cream is a perfect match for the sweetness of the meringue. The fresh fruits atop bring freshness and a wonderful combination of flavors.

Pavlova is usually enjoyed at celebrations, especially in Australia and New Zealand. It is a traditional dessert for special occasions, holidays, and family gatherings. Its airy and light flavor makes it a refreshing dessert, especially in warmer weather.

Pavlova Dish HistoryPavlova Dish History

Controversy Of Origin

Pavlova’s story is marred by dispute and controversy between Australia and New Zealand, claiming to be the origins of this famous dessert. The exact origin of Pavlova remains a matter of debate among food historians.

Named After Anna Pavlova

Pavlova is named in honor of the famous Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. The dessert was developed to honor her during or following her visit as a homage to her beautiful elegance and lightness.

Australia’s Claim

According to certain accounts, there is a belief that Pavlova was first invented in Australia. The first published recipe for Pavlova was published in a cookbook titled “Davis Dainty Dishes” in 1935. It was created by Davis Gelatine which is an Australian company.

New Zealand’s Claim

On the other hand, New Zealand also claims Pavlova’s invention. The people who support the New Zealand claim point to an original recipe for the dessert known as “pavlova cake” published in New Zealand in 1929, before the Australian claim.

Meringue-Based Desserts In Europe

The Pavlova’s origins are traced to European desserts made with meringue, such as the French “meringue” and the Austrian “schlager torte.” These desserts were the basis for Pavlova’s creation.

Influence Of British And American Meringue Desserts

British and American meringue desserts, like Eton Mess and Lemon Meringue Pie, also played a part in the development of Pavlova. These desserts demonstrated the variety and popularity of meringue-based sweets.

Emergence As A National Dessert

Whatever the origins of its dispute, the Pavlova enjoyed a cult following throughout Australia and New Zealand and became firmly established as a national threat across both countries. The dessert quickly became a go-to dessert for celebrations, holidays, and gatherings with family.

Light And Airy Texture

Pavlova’s airy and light texture was the main characteristic, often compared to the elegance of Anna Pavlova’s ballet performance. The crisp exterior shell, as well as its marshmallow-like interior, made for wonderful texture contrast.

Key Components: Meringue, Cream, And Fruits

The key ingredients in Pavlova include meringue as well as whipped cream, and a selection of fruit that is fresh. The meringue is the base, the cream provides richness, and the fruits add freshness and vivacity.

Versatility And Personalization

One of the strengths of Pavlova is its flexibility, which allows the possibility of personalization and adaptation. While the classic Pavlova can be decorated with fresh fruits, Variations include toppings like nuts, chocolate shavings coulis made of fruit or passion curd.

Pavlova Recipe For Four PeoplePavlova Recipe For Four People

Here’s a recipe for Pavlova that can be used for four servings, using measurements in milliliters and grams:


  • Four large egg whites (about 120g)
  • 250 grams of sugar granulated
  • 5 milliliters of white vinegar or lemon juice
  • 5 grams of cornstarch
  • 250 ml heavy cream
  • Fresh fruits to serve as toppings (such as kiwi, berries passion fruit, berries, or any other fruits of your preference)


  1. Preheat the oven to 120 degrees Celsius (250degF). Line the baking sheet with parchment.
  2. Mix the egg whites at moderate speed in a clean mixing bowl until soft peaks appear.
  3. Add the granulated sugar gradually, approximately one tablespoon at a time, continuing to whisk at medium speed. Make sure that each addition is integrated before adding additional sugar. Continue to whisk until the mixture is glossy, thick, and develops stiff peaks.
  4. Gently fold into the lemon juice or vinegar with a spatula.
  5. Mix the cornstarch and one tablespoon of water in a separate bowl until it forms an even paste. The meringue should be topped with cornstarch and fold gently until completely in.
  6. Spread the meringue mixture on the baking sheet that you have prepared and form a round or rectangle with edges slightly elevated. Smooth the top and open the middle to hold the fruits and cream.
  7. Place the preheated baking pan in the oven and bake for approximately one hour and thirty minutes or until the Pavlova has dried to the surface and is crispy on the outside. The inside should be a marshmallow-like consistency.
  8. After the cake is baked, switch off the oven and let the Pavlova cool completely in the oven, keeping the door open. The gradual cooling process prevents cracking.
  9. In the meantime, whip the heavy cream until it produces a soft peak.
  10. Make sure to transfer the Pavlova that has cooled onto a serving dish. The center should be filled with cream and garnished with the fresh fruit of your preference.
  11. Serve immediately or cool it briefly to let the cream set slightly. It is ideal to enjoy it on the day you make it.

Note: Be sure to take the exact measurements of all ingredients for the most effective results. Adjust the baking time, if necessary, according to the oven’s performance and the texture you want for the Pavlova.


In the end, Pavlova is a delicate and iconic dessert that continues to impress with its meringue-like texture, luscious whipped cream, and vibrant assortment of fresh fruit. Although its origins are unanswered, Pavlova holds a special place in Australian and New Zealand culinary traditions.

The airy and light texture of Pavlova, which is reminiscent of Anna Pavlova’s elegant ballet performances, enhances its appeal. Combining a crispy exterior and soft marshmallow-like interior creates a wonderful contrast pleasing to the senses.


What ingredients do I need to make Pavlova for 4 people?

To make Pavlova for 4 people, you will need the following ingredients:

  • 4 large egg whites
  • 250 grams of caster sugar
  • 4.2 grams of white vinegar
  • 4.2 grams of cornstarch
  • 4.2 grams of vanilla extract
  • 300 milliliters of heavy cream
  • Fresh fruits of your choice for topping (such as berries, kiwi, or passion fruit)

How do I convert the measurements from cups to grams and milliliters?

To convert the measurements from cups to grams and milliliters, you can use the following conversions:

  • 1 cup of caster sugar is approximately 200 grams.
  • 1 cup of heavy cream is approximately 240 milliliters.

Can I make the Pavlova mixture ahead of time?

It is not recommended to make the Pavlova mixture ahead of time as the egg whites may deflate, resulting in a less fluffy texture. It’s best to prepare the mixture just before baking.

How long should I bake the Pavlova?

Preheat your oven to 120°C (250°F) and bake the Pavlova for approximately 1 hour and 30 minutes. After that, turn off the oven and let the Pavlova cool completely inside the oven. This gradual cooling process helps to prevent cracking.

Can I use other toppings instead of fresh fruits?

Yes, you can customize your Pavlova with various toppings. Apart from fresh fruits, you can also use fruit compotes, chocolate sauce, caramel drizzle, or even a dusting of cocoa powder for added flavor and visual appeal.

How should I store leftover Pavlova?

If you have any leftovers, store the Pavlova in an airtight container at room temperature for up to 2 days. However, note that the meringue base may soften slightly over time. Avoid refrigerating the Pavlova as it can become sticky due to the high humidity.