Description
This classic Pavlova recipe features a crisp meringue base topped with fluffy whipped cream and fresh seasonal fruits. The pavlova is light, airy, and naturally sweet, making it a perfect dessert for special occasions or summer gatherings.
Ingredients
Scale
For the Meringue Base:
- 6 large egg whites, at room temperature
- 1 1/2 cups granulated sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar or lemon juice
For the Topping:
- 1 1/2 cups cold heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 2 cups diced fresh fruit (such as strawberries, raspberries, and/or blueberries)
- Fresh mint leaves, for garnish (optional)
Instructions
- Prepare Oven and Parchment: Arrange a rack in the lower third of the oven and preheat to 250ºF. Trace a 9-inch circle on parchment paper using a cake pan or plate, then flip the parchment over and place it on a baking sheet.
- Mix Dry Ingredients: In a medium bowl, combine 1 1/2 cups granulated sugar, 2 teaspoons cornstarch, and 1/4 teaspoon kosher salt, stirring to combine.
- Whip Egg Whites: Using a stand mixer with the whisk attachment, beat 6 room temperature egg whites on low to high speed until soft peaks form, about 3 minutes.
- Add Sugar Mixture: With mixer on low, gradually add the sugar mixture spoonful by spoonful. Then increase to high speed and beat until stiff peaks form, about 2 to 3 more minutes.
- Incorporate Flavorings: Beat in 1 teaspoon vanilla extract and 1 teaspoon distilled white vinegar at high speed until the mixture is very glossy, stiff, and holds peaks well, approximately 2 to 3 minutes. The meringue should not slide when the bowl is tilted or inverted.
- Shape the Meringue: Spoon the meringue onto the parchment circle and spread from the center outward to fill the circle. Smooth the edges or leave them billowy for texture.
- Bake the Meringue: Bake at 250ºF for 70 to 75 minutes until dry to the touch. Meanwhile, wash and dry your mixing bowl and whisk attachment for the whipped cream.
- Cool the Pavlova: Turn off the oven and let the pavlova cool completely inside, about 3 hours. It’s fine if the surface cracks.
- Make Whipped Cream: Whip 1 1/2 cups cold heavy cream with 1 tablespoon sugar and 1 teaspoon vanilla extract in a clean mixing bowl on high speed until stiff peaks form, 2 to 4 minutes.
- Assemble and Serve: Transfer the pavlova to a serving dish if desired. Spread the whipped cream evenly over the meringue and top with 2 cups diced fresh fruit. Garnish with fresh mint leaves if using and serve immediately.
Notes
- The vinegar or lemon juice adds acidity which stabilizes the meringue and prevents weeping.
- Ensure egg whites are at room temperature for maximum volume.
- Do not open the oven door during baking to avoid cracking.
- The pavlova can be prepared a day ahead; keep it in an airtight container at room temperature and add toppings just before serving.
- You can use assorted fresh fruits based on season or preference.
- For a crispier shell, bake until the exterior feels dry and firm.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of pavlova)
- Calories: 270
- Sugar: 25g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg
