Pavlova Cake with Thermomix

Do you want to prepare a cake using only egg whites? I recommend you to try the Pavlova cake.
Deliiiiiiciouuuus! A real bomb-shell, but a good one! Meringue, cream, and fresh seasonal fruit. Very sweet, but fresh.

The Pavlova is a typical cake from Australia and New Zealand. I have learned that it was created in 1935, by the chef of a Perth hotel, after the Russian ballet dancer Anna Pavlova.

With this cake you will make an excellent impression, especially on big occasions. Some say that to bake this cake you need a good cooking experience. Well, with Thermomix anything is possible!

I advise you to follow my suggestions both for how to whip egg whites and for whipping cream. In fact, for the success of this dessert it is necessary to follow some small rules which are fundamental!

This cake is beautiful and truly scenic! A crunchy waffle outside sprinkled with lots of cream and fruit… Perfect especially for the summer season when you want something greedy but also fresh. In short, when you want sweet but not chocolate! ;-)

If you have some egg whites left, alternatively, you can prepare also some "Lingue di Gatto" (Cat's tongues, typical Italian dry biscuits) or a Lemon Pie.


For the meringue
- 330 g sugar
- 110 g egg whites
- A pinch of salt
- A tsp vinegar
- A tsp cornstarch

To garnish
- 250 g fresh cream
- A tbsp sugar
- 6 strawberries
- 4 cherries
- A peach
- 2 apricots

Let's cook!

Prepare the meringue. Turn on the oven at 200C.

Put 330 g sugar in the mixing bowl and reduce to a pulver 10 Sec. Speed Turbo.

Place the butterfly whisk in the mixing bowl, add 110 g egg whites, a pinch of salt and whisk 7 Min. 37C Speed 2.

Remove the lid and let it cool for 10 Min..

Add a tsp vinegar, a tsp cornstarch and whisk again 7 Min. Speed 2.

Place a sheet of baking paper on a plate and, with the help of a pastry bag or spoon, distribute the meringue to form a disc of about 20 cm, with high edges and a little concave in the center.

Lower the oven temperature to 160C. Put the meringue in the oven and cook for 15 Min.

Turn off the oven and leave the meringue inside with the door closed for 50 Min., then take it out and let it cool completely.

Prepare the garnish: insert the butterfly in the clean and dry mixing bowl, pour 250 g fresh cream and whip 2 Min. Speed 3.

1 Min. From the end, add a tbsp sugar from the hole in the lid.

Wash and cut 6 strawberries, 4 cherries, a peach, 2 apricots into wedges and set aside.

Arrange the meringue on a fairly large plate, arrange the whipped cream on the meringue and garnish with the fruit wedges.

Let it rest in the fridge for about 2 hours before serving.


Of course ... use the fruit you like best to garnish your Pavlova. In general, passion fruit is never missing. :-)

For perfect whipping of egg whites, check out this post on how to whisk egg whites until stiff.

To perfectly whip the cream, take a look at this other post on how to make whipped cream with the Thermomix!

Store Pavlova in the refrigerator for no more than 2 days.

Cooking meringue depends on the type of oven you use: times and temperatures may change. In order not to be mistaken, know that it is always preferable to cook the base at a low temperature and maybe leave it a little longer in the oven. The meringue must dry and cook only slightly!

A nice and elegant idea is to make mini-pavloves.

Translated from the Torta Pavlova Bimby
Copyright: Pavlova Cake with Thermomix from Thermomix Recipes
Photocredit: Thermomix Recipes