Learn how to create the perfect pavlova—a dessert that combines crisp meringue with a soft, marshmallow-like center, topped with whipped cream and fresh fruits. Follow this detailed recipe to impress with this elegant and delightful treat!
Ingredients for Pavlova
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 (240ml) heavy cream, chilled
- 2 tablespoons powdered sugar
- Fresh fruits (such as berries, kiwi, mango) for topping
How to Make Pavlova
Step 1: Prepare the Meringue
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.
- Gently fold in the cornstarch, white vinegar, and vanilla extract until just combined.
Step 2: Shape and Bake the Meringue
- Spoon the meringue mixture onto the prepared baking sheet, forming a round mound or a rectangular shape, depending on your preference.
- Use the back of a spoon to create a slight indentation in the center of the meringue, which will hold the whipped cream and fruits after baking.
- Place the baking sheet in the preheated oven and immediately reduce the temperature to 225°F (110°C).
- Bake for 1 hour and 15 minutes, then turn off the oven and let the pavlova cool completely inside the oven with the door slightly open.
Step 3: Prepare the Topping
- In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream over the cooled pavlova.
- Arrange fresh fruits over the whipped cream, covering the pavlova generously.
Step 4: Serve and Enjoy
- Carefully transfer the pavlova to a serving platter.
- Slice and serve immediately, or refrigerate until ready to serve. Pavlova is best enjoyed fresh.
About the Main Ingredients
Egg Whites
Egg whites are the foundation of the pavlova meringue, providing structure and volume. Ensure they are at room temperature for the best results in achieving stiff peaks.
Sugar
Granulated sugar is gradually added to the egg whites to create a stable meringue that bakes into a crisp exterior with a soft interior.
Cornstarch and Vinegar
Cornstarch and vinegar help stabilize the meringue and create its characteristic texture—crisp on the outside and marshmallow-like inside.
Pavlova is a classic dessert that delights with its light, airy texture and vibrant presentation. Whether served at a special occasion or as a sweet treat after dinner, mastering this pavlova recipe will impress your guests and satisfy your cravings for a delightful dessert experience!
