Pavlova Recipe
Australian/New Zealand · Dessert · 90 min total
A classic Australian and New Zealand dessert featuring a crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh fruit.
30
min prep
min prep
60
min cook
min cook
8
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 6 large egg whites, at room temperature
- 1 1/2 cups (300g) superfine sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups (360ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups mixed fresh fruit (e.g., strawberries, kiwi, passion fruit, blueberries)
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 8-inch circle as a guide.
- In a large clean bowl, beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating well after each addition, until stiff, glossy peaks form.
- Sift cornstarch over meringue; add vinegar and 1 teaspoon vanilla. Gently fold in until just combined.
- Spoon meringue onto parchment circle, shaping into a round with a slight indentation in the center. Smooth sides with a spatula.
- Bake for 60 minutes, then turn off oven and leave pavlova inside to cool completely (about 1 hour). Do not open oven door.
- In a chilled bowl, beat heavy cream, powdered sugar, and 1 teaspoon vanilla until soft peaks form.
- Just before serving, spread whipped cream over cooled pavlova. Top with fresh fruit. Serve immediately.
Tips
- Ensure egg whites are at room temperature and free of any yolk for best volume.
- Do not make pavlova on a humid day; moisture can cause it to become sticky.
- Store leftover pavlova (without toppings) in an airtight container for up to 2 days.
- For a gluten-free dessert, confirm cornstarch is gluten-free.
AI estimate may be inaccurate · Terms