Десерт ПАВЛОВА | нереально вкусные пирожные | Pavlova cake

Do you want to cook something beautiful and unusual without harming your figure? Stop your choice on Pavlov's airy, weightless dessert! This meringue cake is named after the ballerina Anna Pavlova. It was first prepared in New Zealand in 1926 to pamper the famous ballerina while on tour.

Its preparation technology is similar to baking meringue, but additional additives greatly change its structure and consistency.

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They can be stored in an airtight container for several days. And you need to decorate them just before serving. The dish strongly absorbs moisture and turns sour. I additionally isolate the meringues from the cream with chocolate. This prevents them from getting wet ahead of time.

Classic Pavlovs are made with whipped cream. But I like using cream cheese more. We decorate. It's winter now and I am using canned fruits. Of course, in the season it is better to use fresh berries: raspberries or strawberries. You can think of other design options. For example, nuts or chocolate.

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