How to prepare a successful dessert: incredibly tender and airy Parvola meringue cake

Pavlova is a meringue-based dessert that was invented by a Wellington hotel chef. New Zealand and Australia are still fighting for the right to be called its homeland.

And while this is happening, skillful housewives from all over the world simply cook it in their kitchens, which makes their relatives incredibly happy. A food blogger with the nickname annasimiachko shared how to make this exquisite and delicious dessert on TikTok.

Ingredients for the meringue

• whites - 150 g
• sugar - 300 g
• lemon juice - 20 ml
• corn starch - 1 tbsp

Ingredients for the cream

• mascarpone - 250 g
• cream (30% or higher) - 150 ml
• powdered sugar - 30 g
• lemon zest - 1 pc

Method of preparation

1. Preheat the oven to 110 degrees in the top/bottom mode without convection.

2. Whisk the egg whites with a pinch of salt in a clean, dry bowl until soft and frothy.

3. Gradually add sugar, continuing to beat at medium speed, until the mass becomes thick, shiny and the sugar is completely dissolved. Check by rubbing the mixture between your fingers - you shouldn't feel any crystals.

4. Add starch and lemon juice and beat again on low speed for 30 seconds.

5. Draw a circle with a diameter of 20 cm on the parchment, turn the paper over and put the meringue on it, forming a slide-like cake with raised edges.

6. Bake for 2-3 hours. Turn off the oven and leave the meringue inside for a few more hours, or preferably overnight.

7. Mix mascarpone, cream with powdered sugar and lemon zest in a separate bowl until smooth.

8. Put the cooled meringue base on a plate and spread the cream on top, smoothing it out.

9. Garnish with tangerines and serve immediately to keep the meringue crisp.