Секреты Безе Павлова рецепт от Шеф-кондитера Александра Селезнева / мастер класс / запись

This video presents a step‑by‑step guide to making Pavlova meringue, from whisking egg whites with lemon and sugar to baking at 100 °C for an hour, then whipping a light cream to fold into the cooled meringues, and finally assembling and decorating the finished pastries with fresh berries.