It was named after a Russian ballerina, and today it is one of the most popular in the world.

LAST weekend, along with the inevitable barbecue, we also enjoyed refreshing spring desserts – among them Pavlova cake stood out. Spring is the perfect time for light, creamy desserts that are rich in seasonal fruit. Of course, this also gives us the perfect excuse for another slice – because fruit is healthy, right?

Joking aside, we will definitely enjoy spring desserts (whether they contain fruit or not), and this time we remind you of a recipe that works every time.

Created in honor of the Russian ballerina

Pavlova cake is a light, airy dessert made with meringue, whipped cream, and fresh fruit. We recently combined the classic: strawberries, raspberries, and blueberries. It originated in the 1920s and is named after the famous Russian ballerina Anna Pavlova, who was touring Australia and New Zealand at the time.

The chef there created a dessert in her honor – a light meringue cake with whipped cream and fruit. The cake reflected her “lightness”, grace and elegance, which is felt in the light, crispy meringue crust and creamy filling. Although both Australia and New Zealand now claim its “authorship”, the first written recipe comes from New Zealand, from 1929. For this reason, most sources consider New Zealand to be the creative author of this recognizable dessert.

Pavlova is prepared all over the world today. It is not traditional in Croatia, but it is very popular – especially during the strawberry and berry season.

Required ingredients

For the crust:

• Egg whites
• Sun
• Sugar
• Gustin
• Alcoholic vinegar

For the filling:

• Whipping cream
• Vanilla extract
• Berries (e.g. strawberries, raspberries, blueberries)

How to prepare

Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar and continue to mix until the mixture is glossy and thick. Stir in the thickener and vinegar. Spread the mixture on a baking sheet in a circle shape with slightly raised edges.

Bake at a low temperature until the crust is dry on the outside and soft on the inside. Cool, then spread with whipped cream and decorate with berries.