Beza Pavlova

Name: Beza Pavlova
Prep time: 39 min
Cook time: 3 h 15 min
Total time: 3 h 54 min
Cuisine: Polish
Ingredients: 4 Egg white; 200 g Sugar; 1 pinch Salt; 1 tbsp Potato starch; 1 tsp White wine vinegar; 400 ml Heavy cream, cold; 300 g Strawberry, sliced; 125 g Raspberry; 2 Kiwi, peeled and sliced; 20 g Powdered sugar

Beza Pavlova · ready in 3 h 54 min · 8 servings · 329 kcal per serving · medium · 10 ingredients

A beloved Polish home-baked version of Pavlova, with a crisp meringue shell, a soft sticky center, whipped cream, and bright fresh fruit.

Prep: 39 min
Cook: 3 h 15 min
Total: 3 h 54 min
Serves: 8
kcal: 329
Difficulty: medium

Polish Desserts Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

4Egg white
200 gSugar
1 pinchSalt
1 tbspPotato starch
1 tspWhite wine vinegar
400 mlHeavy cream, cold
300 gStrawberry, sliced
125 gRaspberry
2Kiwi, peeled and sliced
20 gPowdered sugar

Equipment

oven, kitchen scale, measuring spoon, stand mixer, mixing bowl, large metal spoon, baking tray, parchment paper, spatula, knife, cutting board, serving plate

Instructions

Prepare Station
Gather egg whites, sugar, starch, vinegar, cream, fruit, and tools: mixer, bowl, metal spoon, lined tray, spatula, and knife. · 10 min
What to look for: All ingredients are measured and the tray is lined.
Whip Meringue
Whip egg whites with salt to stiff peaks, then add sugar 1 tbsp at a time while beating until glossy and dense. · 12 min
What to look for: Meringue is glossy, thick, and holds sharp peaks.
Fold Stabilizers
Fold in potato starch and white wine vinegar with a large metal spoon, lifting from the bottom to keep the meringue airy. · 2 min
What to look for: Starch and vinegar disappear without deflating the foam.
Shape Meringue
Spoon meringue onto the lined tray, shaping a 22 cm circle with a shallow center and slightly raised rim. · 5 min
What to look for: Circle is even, with a nest-like center for cream.
Bake Low
Bake at 120°C / 248°F for 75 minutes, keeping the oven closed so the shell dries slowly and the center stays soft. · 1 h 15 min
What to look for: Meringue looks dry and pale, not browned.
Cool Inside
Turn off the oven and leave the meringue inside for at least 120 minutes until completely cold and easy to lift. · 2 h
What to look for: Meringue is fully cold and the shell feels crisp.
Whip Cream
Whip cold heavy cream with powdered sugar to soft peaks, stopping before it turns stiff or grainy. · 4 min
What to look for: Cream forms soft peaks that gently slump.
Decorate Pavlova
Spread cream over the cooled meringue, then top with sliced strawberry, raspberry, and kiwi in an even layer. · 5 min
What to look for: Cream fills the center and fruit covers the top generously.
Serve Fresh
Serve immediately, cutting with a sharp knife so the crisp shell cracks over the soft center and cream. · 1 min
What to look for: Slices show a crisp outside, soft middle, cream, and fruit.

Nutrition (per serving)

kcal	329
Protein	3 g
Carbohydrates	38 g
of which sugars	33 g
Fat	18 g
of which saturated	12 g
Fibre	2 g
Sodium	89 mg

Nutri-ScoreD

Allergens

Contains: eggs, milk

Ingredient substitutions

Sugar

Powdered sugar: Use only if fine sugar is unavailable; the meringue may be slightly denser.

Strawberry

Raspberry: Keeps the red fruit character but gives a tarter topping.

Raspberry

Strawberry: Use sliced strawberry for a sweeter, milder fruit layer.

Kiwi

Strawberry: Use more sliced strawberry if kiwi is unavailable.

Powdered sugar

Sugar: Use fine sugar only if powdered sugar is unavailable; the cream may feel less smooth.