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pavlova recipe-1

Pavlova Recipe

Pavlova is a classic meringue-based dessert from Australia and New Zealand. It has a crisp crust and a soft, marshmallow-like inside, topped with whipped cream and fresh fruits. This show-stopping dessert is perfect for celebrations.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 persons
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large egg whites About 130 g.
  • 200 g granulated sugar
  • 2 teaspoons cornstarch 6 g.
  • 1 teaspoon white vinegar 5 ml.
  • 1 teaspoon vanilla extract 5 ml.
  • 240 ml heavy whipping cream 1 cup.
  • 2 tablespoons powdered sugar 16 g.
  • 300 g mixed fresh fruits Such as strawberries, kiwi, passionfruit, blueberries.

Equipment

  • 1 electric mixer or stand mixer
  • 1 large mixing bowl
  • 1 baking sheet
  • 1 parchment paper
  • 1 spatula
  • 1 set measuring spoons and cups

Method
 

  1. Preheat your oven to 120°C (250°F). Line a baking sheet with parchment paper and draw a 20 cm (8-inch) circle as a guide.
  2. In a large bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
  3. Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition. Continue beating until the meringue is glossy and forms stiff peaks (about 7-10 minutes).
  4. Sprinkle in the cornstarch, vinegar, and vanilla extract. Gently fold these into the meringue with a spatula until evenly mixed.
  5. Spoon the meringue onto the parchment, using the circle as a guide. Shape into a disk with slightly higher edges, forming a shallow well in the center.
  6. Bake in the preheated oven for 90 minutes. Turn the oven off and leave the pavlova inside to cool completely (at least 1 hour) with the door closed.
  7. When ready to serve, whip the cream with powdered sugar until soft peaks form.
  8. Gently spread the whipped cream over the cooled pavlova base. Top generously with mixed fresh fruits.
  9. Serve immediately for best texture.

Notes

Ensure the mixing bowl and beaters are perfectly clean and free from any grease for the best meringue texture.
Pavlova can be made up to 1 day ahead; keep the meringue base uncovered in a cool, dry place, and top with cream and fruit just before serving.
Avoid making pavlova on humid days, which can affect the meringue’s crispness.