Best Pavlova Recipe
User Reviews
4.8
Best Pavlova Recipe
Description
This pavlova uses room-temperature egg whites whipped to soft peak stage before gradually incorporating a mixture of sugar, cornstarch, and vinegar. The cornstarch helps create a marshmallow-like interior, while vinegar stabilizes the meringue structure. After spreading into an 8-inch round, it's baked at 300°F initially, then at 250°F, and finally dried in the oven for several hours or overnight to achieve a crisp outer shell and soft center.
The texture combines crisp edges with a tender interior that holds the light whipped cream and sliced fresh fruits on top. The cream adds richness that complements the airy meringue, while the assortment of fruits gives freshness and an acidic counterpoint to the sweet base.
Serve pavlova immediately after topping for the best texture. The dessert works beautifully as a celebratory treat or a light finale to a meal. It pairs well with seasonal fruit selections and simple cream.
White or apple cider vinegar is preferred for the acid component, and substituting lemon juice is optional. For a vegan alternative, aquafaba meringue can be used instead. The recipe recommends careful temperature monitoring and gentle folding to maintain volume and structure.
Ingredients
- 4 large (5½oz/160g) egg at room temperature, white
- 1 cup sugar 8oz / 225g
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar see notes below
- 1 ½ cups heavy cream whipped, heavy whipping cream
- 20 strawberry sliced
- 3 kiwi sliced
- 1 passion fruit scooped
Notes
- Use white, distilled, or apple cider vinegar; avoid malt vinegar; lemon juice can be an alternative.
- Egg whites should be at room temperature for better volume when whipped.
- Try vegan meringue with aquafaba as a substitute if needed.
User Reviews
Overall Rating
4.8
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