Pavlova is a beautiful meringue-based dessert that’s light, airy, and perfect for any occasion. Originating from Australia or New Zealand (depending on who you ask!), this dessert is named after the ballerina Anna Pavlova. Its crisp outer shell and soft, marshmallow-like interior pair wonderfully with a layer of whipped cream and a vibrant topping of fresh fruit. Whether you’re hosting a dinner party or celebrating a special day, Pavlova is sure to impress.
Equipment:
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Fine sieve
Ingredients:
For the Meringue:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh fruit (e.g., strawberries, kiwi, passion fruit, blueberries)
Instructions:
- Preheat the Oven and Prepare Baking Sheet:
- Preheat your oven to 250°F (120°C).
- Line a baking sheet with parchment paper and draw an 8-inch circle as a guide. Flip the parchment paper over so the pencil marks won’t transfer to the meringue.
- Make the Meringue:
- In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until the meringue is glossy and stiff peaks form (this can take about 7–10 minutes).
- Sift the cornstarch over the meringue and gently fold it in with the vinegar and vanilla extract.
- Shape the Meringue:
- Spoon the meringue onto the parchment-lined baking sheet, spreading it into the circle you drew. Create a slight well in the center for the toppings.
- Bake the Meringue:
- Bake in the preheated oven for 1 hour and 15 minutes.
- Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar. This prevents cracking.
- Prepare the Whipped Cream:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the Pavlova:
- Carefully transfer the cooled meringue to a serving plate. Spread the whipped cream over the top and arrange the fresh fruit decoratively.
Tips:
- Use fresh, room-temperature egg whites for the best volume.
- Avoid making meringue on a humid day, as moisture can affect its texture.
- Store the meringue base in an airtight container for up to 2 days before topping it. Assemble just before serving for maximum freshness.
Pavlova is a stunning dessert that’s as delightful to eat as it is to admire. Its perfect balance of crisp meringue, creamy whipped topping, and fresh, juicy fruit makes it a crowd-pleaser every time. Whether you’re serving it at a summer picnic or a holiday dinner, Pavlova is sure to become a show-stopping favorite. Enjoy!
Pavlova Recipe
This Pavlova recipe yields a crisp, delicate meringue shell with a soft marshmallowy center, topped with whipped cream and fresh fruit for an elegant and irresistible dessert.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Fine sieve
Ingredients
- For the Meringue:
- 4 large egg whites at room temperature
- 1 cup 200g granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup heavy whipping cream chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh fruit e.g., strawberries, kiwi, passion fruit, blueberries
Instructions
- Preheat the Oven and Prepare Baking Sheet:
- Preheat your oven to 250°F (120°C).
- Line a baking sheet with parchment paper and draw an 8-inch circle as a guide. Flip the parchment paper over so the pencil marks won’t transfer to the meringue.
- Make the Meringue:
- In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until the meringue is glossy and stiff peaks form (this can take about 7–10 minutes).
- Sift the cornstarch over the meringue and gently fold it in with the vinegar and vanilla extract.
- Shape the Meringue:
- Spoon the meringue onto the parchment-lined baking sheet, spreading it into the circle you drew. Create a slight well in the center for the toppings.
- Bake the Meringue:
- Bake in the preheated oven for 1 hour and 15 minutes.
- Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar. This prevents cracking.
- Prepare the Whipped Cream:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the Pavlova:
- Carefully transfer the cooled meringue to a serving plate. Spread the whipped cream over the top and arrange the fresh fruit decoratively.
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