Classic Pavlova (Very Easy)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
8 servings
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Calories
180 kcal
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Course
Dessert
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Cuisine
Australian
Classic Pavlova (Very Easy)
Description
Classic Pavlova involves whipping room temperature egg whites with cream of tartar until soft peaks form, then gradually adding caster sugar to create a thick, glossy meringue. Using a parchment-lined baking sheet marked with an 8-inch circle as a guide, the meringue is shaped into a round, even disc. Baking begins at a higher temperature to set the outside, then lowers to allow the meringue to dry out without browning excessively. Once baked, the pavlova cools completely in the oven to develop its characteristic crisp shell and soft, marshmallow center.
The dessert is topped with cold whipped heavy cream sweetened with powdered sugar and flavored with vanilla extract. Fresh berries or other fruits add a bright, tart contrast to the sweet, airy meringue and cream. The combination delivers textural contrasts between crisp, creamy, and juicy components, making it a refreshing finish to meals.
It is best to add the whipped cream and fruit shortly before serving to prevent the meringue from becoming soggy. Pavlova can be prepared in advance and stored in a cool, dry place but should be topped just before eating.
Ingredients
- 6 egg room temperature, white
- 1 tsp cream of tartar
- 1 1/2 cups caster sugar
Cream
- 1 1/2 cups heavy whipping cream very cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Garnish
- 2 cups fresh berries or other fruits
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper. Trace an 8 inch plate on the center of the parchment paper with pencil, then turn the paper upside down on the baking sheet and set aside.
- In the bowl of a stand mixer, add the egg whites and cream of tartar. Beat on high speed using the whisk attachment until the whites are frothy and soft peaks form. Continue whisking on medium-high speed, adding the sugar about one tablespoon at a time.
- Beat until the sugar is completely dissolved and the mixture is thick and glossy, about 8-10 minutes.
- Spoon the meringue onto the parchment paper. Using the drawn circle as a guide, shape the meringue neatly into a round, level circle.
- Place the meringue into the preheated oven and reduce the temperature right away to 250°F. Bake the meringue for 1 hour and 30 minutes, or until it is completely dry and hard. Turn off the oven and allow the meringue to cool completely inside for a few hours (or overnight).
- Before serving, using a hand mixer or stand mixer beat together the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Top the pavlova with the cream and fruit of choice. Serve immediately and enjoy!
Notes
- For best texture, add the whipped cream and fresh fruit toppings right before serving to keep the meringue crisp.
- Allow the pavlova to cool completely in the turned-off oven to maintain its crisp shell and soft interior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 13mg | 1% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 21mg | 23% |
| Calcium | 35mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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