Description
This classic Pavlova recipe delivers the perfect balance of a crisp, delicate shell and a soft, marshmallow-like center. Topped with lightly sweetened whipped cream and fresh fruit, it’s an elegant yet simple dessert that’s perfect for any occasion. Whether you’re making it for a summer gathering or a festive holiday treat, this step-by-step guide ensures a flawless Pavlova every time!
Ingredients
Scale
For the Meringue Base:
- 4 large egg whites (room temperature)
- 1 cup (200g) caster sugar
- 1 tsp white vinegar
- 1 tsp cornstarch (cornflour)
- 1 tsp vanilla extract
For the Whipped Cream:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Toppings (Choose Your Favorites):
- Fresh berries (strawberries, raspberries, blueberries, blackberries)
- Passionfruit pulp
- Sliced mango or kiwi
- Toasted nuts (almonds, pistachios)
- Chocolate shavings
- Caramel or berry sauce
Instructions
- Preheat & Prepare:
- Preheat your oven to 250°F (120°C).
- Line a baking sheet with parchment paper. If needed, draw an 8-inch circle as a guide.
- Whip the Egg Whites:
- Using a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating until glossy and stiff peaks form.
- Stabilize the Meringue:
- Gently fold in the cornstarch, vinegar, and vanilla extract using a spatula.
- Shape the Pavlova:
- Spoon the meringue onto the parchment paper, shaping it into a round, slightly domed shape with a shallow center.
- Bake & Cool:
- Place in the preheated oven and bake for 90 minutes.
- Turn off the oven and let the Pavlova cool completely inside with the door slightly ajar.
- Prepare the Whipped Cream:
- In a bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble & Serve:
- Once the Pavlova has fully cooled, top it with whipped cream and your choice of fresh fruit, nuts, or sauces.
- Enjoy!
- Slice and serve immediately for the best texture.
Notes
- Avoid making Pavlova on humid days—moisture can cause it to weep or become too soft.
- For best results, use superfine (caster) sugar as it dissolves more easily.
- Pavlova is best eaten fresh but can be stored in an airtight container for up to 2 days (without toppings).
- Do not refrigerate the meringue base, as it will absorb moisture and soften.
Nutrition
- Calories: 230
- Sugar: 32g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g