Easy Pavlova Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Additional Time
3 hrs
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Total Time
4 hrs 30 mins
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Servings
8 servings
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Calories
170 kcal
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Course
Dessert
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Cuisine
American, New Zealand
Easy Pavlova Recipe
Description
This pavlova involves whisking room temperature egg whites to medium peaks, then gradually adding superfine sugar until stiff and glossy. A mixture of cornstarch, lemon juice, and vanilla is gently folded in to stabilize the meringue and add a subtle tang and aroma. The meringue is spread in a large circle on parchment paper coated with cornstarch to reduce sticking, then baked first at 300°F, then at a reduced temperature of 225°F for about 1 to 1.5 hours. After baking, the oven is switched off and the pavlova is cooled inside for several hours, allowing it to dry and set properly.
Once cooled, the pavlova is topped with whipped cream and an assortment of fresh berries for a bright, creamy finish. The result is a dessert with crisp shell and soft interior that balances sweetness with acidity from the fruit.
Ingredients
- 4 large egg room temperature, white
- 1 cup superfine sugar *
- 2 teaspoons cornstarch divided
- 1 teaspoon lemon juice fresh
- 1 teaspoon vanilla extract
Toppings
- 2 cups Whipped Cream
- 1 cup strawberries
- ½ cup raspberry
- ½ cup blueberries
Instructions
- Preheat the oven to 300°F.
- Add egg whites to the bowl of a stand mixer and begin beating on medium speed until medium peaks form.
- Add the sugar in very slowly 1 tablespoon at a time. Once all of the sugar has been added, increase the speed to high and beat until stiff peaks form and the mixture is glossy.
- In a small prep bowl, combine the remaining teaspoon of cornstarch with the lemon juice and vanilla and mix with a fork until liquid.
- Once the egg whites are done, fold the lemon juice mixture into the egg whites with a rubber spatula.
- Line a large baking sheet with parchment paper and use 1 teaspoon of cornstarch to rub in a 12" circle. S
- Transfer the egg whites mixture to the prepared baking sheet and use the rubber spatula to spread it out in a circle, leaving an indentation in the center.
- REDUCE THE OVEN TEMPERATURE TO 225°F and bake the pavlova for 1-1.5 HOUR, then turn off the oven and leave the pavlova in the oven until completely cool, about 3 hours.
- Once cooled, gently remove the pavlova from the pan and place it on a serving dish, then top with whipped cream and fruit.
Notes
- If superfine (caster) sugar is unavailable, granulated sugar can be finely ground in a food processor for better dissolving in the meringue.
- Do not use powdered sugar as it affects the texture of the pavlova.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170 | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 30mg | 1% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 30mg | 33% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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