Pavlova Recipe
Pavlova Recipe
Description
Pavlova is a light and elegant dessert made with a crisp meringue shell and a soft, marshmallow like center. It’s topped with whipped cream and fresh fruit, making it perfect for special occasions or summer gatherings. Named after the ballerina Anna Pavlova, this dessert is as graceful and airy as its namesake.
Ingredients
For the Meringue:
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4 large egg whites, room temperature
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1 cup (200 g) granulated sugar
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1 tsp white vinegar or lemon juice
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2 tsp cornstarch
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1 tsp vanilla extract
For the Topping:
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1 cup (240 ml) heavy cream, chilled
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2 tbsp powdered sugar
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1 tsp vanilla extract
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Fresh fruit (kiwi, strawberries, raspberries, blueberries, passionfruit, etc.)
Instructions
1. Preheat and Prep:
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Preheat oven to 250°F (120°C).
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Line a baking sheet with parchment paper. Draw an 8-inch circle on the paper as a guide, then flip it over so the pencil side is down.
2. Make the Meringue:
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In a clean, dry mixing bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
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Gradually add sugar, 1 tablespoon at a time, while continuing to beat until glossy stiff peaks form (about 7–8 minutes).
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Add vinegar (or lemon juice), cornstarch, and vanilla extract. Beat gently until just combined.
3. Shape the Pavlova:
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Spoon the meringue onto the parchment circle, spreading it out and creating a slight indentation in the center for the toppings.
4. Bake:
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Place in the oven and immediately reduce temperature to 225°F (110°C).
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Bake for 1 hour 15 minutes until crisp and dry on the outside.
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Turn off the oven, crack the door slightly, and let the Pavlova cool completely inside the oven to prevent cracking.
5. Make the Whipped Cream:
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Beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
6. Assemble and Serve:
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Just before serving, spread whipped cream over the cooled meringue.
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Top with fresh fruit and serve immediately.
Equipment Needed
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Electric mixer (stand or hand)
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Mixing bowls
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Rubber spatula
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Measuring cups and spoons
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Baking sheet
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Parchment paper
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 1 hour
Total Time: 2 hours 35 minutes
Serving Size: 8 servings
Pavlova Recipe
Equipment
- Electric mixer (stand or hand)
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Ingredients
- For the Meringue:
- 4 large egg whites room temperature
- 1 cup 200 g granulated sugar
- 1 tsp white vinegar or lemon juice
- 2 tsp cornstarch
- 1 tsp vanilla extract
- For the Topping:
- 1 cup 240 ml heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh fruit kiwi, strawberries, raspberries, blueberries, passionfruit, etc.
Instructions
- Preheat and Prep:
- Preheat oven to 250°F (120°C).
- Line a baking sheet with parchment paper. Draw an 8-inch circle on the paper as a guide, then flip it over so the pencil side is down.
- Make the Meringue:
- In a clean, dry mixing bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, while continuing to beat until glossy stiff peaks form (about 7–8 minutes).
- Add vinegar (or lemon juice), cornstarch, and vanilla extract. Beat gently until just combined.
- Shape the Pavlova:
- Spoon the meringue onto the parchment circle, spreading it out and creating a slight indentation in the center for the toppings.
- Bake:
- Place in the oven and immediately reduce temperature to 225°F (110°C).
- Bake for 1 hour 15 minutes until crisp and dry on the outside.
- Turn off the oven, crack the door slightly, and let the Pavlova cool completely inside the oven to prevent cracking.
- Make the Whipped Cream:
- Beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble and Serve:
- Just before serving, spread whipped cream over the cooled meringue.
- Top with fresh fruit and serve immediately.
10 FAQs About Pavlova
1. Can I make Pavlova ahead of time?
Yes. You can bake the meringue a day in advance and store it in an airtight container at room temperature. Assemble with cream and fruit just before serving.
2. Why did my Pavlova crack?
Cracks often happen when the oven temperature is too high or the cooling process is rushed. Let it cool slowly in the oven with the door slightly open.
3. Why is my Pavlova sticky?
Humidity can cause stickiness. Bake on a dry day if possible, and store in a completely airtight container once cooled.
4. Can I use brown sugar instead of white sugar?
Not recommended brown sugar adds moisture and can prevent the meringue from setting properly. Use fine granulated or caster sugar.
5. What’s the best fruit for Pavlova?
Tangy fruits like kiwi, passionfruit, berries, or citrus work best to balance the sweetness.
6. Can I make it without vinegar or lemon juice?
These acids help stabilize egg whites. Skipping them may result in a less stable meringue.
7. Why is the inside chewy instead of marshmallows?
Overbaking can make the center dry and chewy. The inside should remain soft while the shell is crisp.
8. Can I freeze Pavlova?
Yes, but only the meringue shell. Freeze in an airtight container for up to 1 month. Do not freeze assembled Pavlova.
9. Can I double the recipe?
Yes, but use two baking sheets and rotate halfway for even cooking.
10. How do I prevent whipped cream from deflating?
Use cold heavy cream, avoid overwhipping, and assemble right before serving.
How To Store Pavlova
Unassembled Meringue Shell:
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Room Temperature: Store cooled meringue shell in an airtight container for up to 2 days. Keep in a cool, dry place away from humidity.
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Freezer: Wrap the cooled shell gently in plastic wrap, place in an airtight container, and freeze for up to 1 month. Thaw at room temperature in the container before using.
Assembled Pavlova (with cream and fruit):
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Refrigerator: Store in an airtight container and eat within 24 hours. The meringue will soften as it absorbs moisture from the cream and fruit.
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Best Practice: Assemble just before serving for maximum crispness.
