Classic Pavlova
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 20 mins
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Additional Time
1 hr
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Servings
8
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Course
Dessert
Classic Pavlova
Description
This Classic Pavlova begins with whipping egg whites with cream of tartar or vinegar and vanilla until soft peaks form. Fine granulated sugar is added gradually while beating to create a glossy, stiff meringue that holds shape. Cornstarch is folded in to provide stability and a crisp exterior. The meringue is shaped into an oval or circle with slightly raised edges to form a bowl that will hold toppings.
Baked slowly at a low temperature, the pavlova develops a dry, crisp crust with a tender, slightly chewy interior. Cooling in the oven ensures gradual setting that prevents cracking. The meringue’s sweetness and airy texture make it a unique base for dessert.
Before serving, the pavlova is topped with whipped heavy cream sweetened with powdered sugar and vanilla to enhance creaminess. Fresh berries add tartness and color, while additional decorations like fruit curd, sprinkles, or colored candies provide balance and visual appeal. This dessert is light yet satisfying and ideal for special occasions or when a striking sweet is desired.
Ingredients
Meringue:
- 2 cups granulated sugar
- 5-6 egg about 7 ½ ounces, white
- ½ teaspoon cream of tartar or 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 Tablespoon cornstarch
Whipped cream:
- 1 ½ cups heavy cream
- ¼ - ½ cup powdered sugar to taste
- 1 teaspoon vanilla
Other toppings:
- 6 ounces fruit curd raspberry or strawberry recommended
- 1 cup fresh berries bite-sized
- 1 Tablespoons Sprinkles spring-colored
- 2-4 Tablespoons M&Ms spring-colored
Instructions
- Preheat the oven to 225 F.
- Whir the granulated sugar in a blender to make it finer.
- Place egg whites, vanilla and cream of tartar (or vinegar) into a large mixer bowl. Beat on medium-high until soft peaks form.
- When soft peaks have formed, keep the mixer going and add the fine sugar a heaping tablespoon at a time. Stop beating when the meringue holds a shape well.
- Line a baking sheet with parchment. Spread out the meringue into a 7 x 8 inch oval or 8 inch circle. Most people will draw their shape then turn the parchment upside down, but there are also silpats with an 8-inch circle drawn on them.
- Form the sides of the meringue “bowl” by sweeping in an upward motion with a wide spoon.
- When done, hollow out the center some, and re-sweep the sides a bit if needed.
- Bake at 225F for 1 hour and 20 minues, then turn off the oven and let the meringue sit inside until fully cool, about an hour. You can also let it sit there overnight if needed.
- Shortly before serving, move the meringue to your serving plate and prepare to fill it. There should be a “crater” in the center where the meringue has collapsed. You can “help” this along if needed by removing any stray pieces (I ate a couple).
- Prepare your whipped cream. Whip the cream until very thicken, then add vanilla and powdered sugar.
- Spread the fruit curd inside the meringue on the bottom of the crater, then top with whipped cream.
- Add berries and any other decoration to the top of the whipped cream.
- Serve immediately.
User Reviews
Overall Rating
5
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