Pavlova
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 10 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
330 kcal
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Course
Dessert
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Cuisine
Australian
Pavlova
Description
The pavlova begins with whipping room-temperature egg whites with cream of tartar and salt until frothy, then gradually adding superfine sugar to create a glossy, stiff meringue. Vanilla and cornstarch are folded in to add flavor and improve structure. The meringue is spread into a disk on parchment paper and baked at a low temperature to dry it out slowly, achieving a crisp outside and a soft, chewy center.
Once cooled, the pavlova is topped with sweetened heavy cream whipped to soft peaks. Fresh fruit like blueberries, raspberries, kiwi, and strawberries adds bright color and tartness, contrasting with the sweet cream and meringue. Garnishing with fresh mint leaves is optional for added fragrance.
Egg whites should be aged to room temperature for best volume. If superfine sugar is unavailable, regular sugar can be processed to a finer grain. Cooling the pavlova gradually prevents cracking. Variations include adding lemon curd or chocolate toppings, or making mini pavlovas for individual servings, making it versatile for different occasions.
Ingredients
For the Meringue:
- 4 large egg room temperature, white
- ½ teaspoon cream of tartar
- 1 pinch salt
- 1 teaspoon vanilla
- 1 cup superfine sugar (225g)
- 1½ teaspoon cornstarch
For the Topping:
- 1½ cups heavy whipping cream (360ml)
- ¼ cup powdered sugar (30g)
- 1 tablespoon vanilla extract
- 3 cups Fresh fruit (blueberries, raspberries, kiwi, sliced strawberries, etc.)
- mint leaf optional, fresh
Instructions
For the Meringue:
- Preheat the oven to 300°F. Use a plate, bowl, or cake pan to draw a circle between 8 and 9 inches on a sheet of parchment paper. Place the paper, drawn side down, on a baking sheet and set aside.
- Combine the egg whites, cream of tartar, and salt in the mixing bowl of a stand mixer fitted with a whisk attachment. Beat on medium-low speed until frothy, about 1 minute. (You can also use an electric hand mixer but it will require some patience.)
- Once the egg whites are frothy, begin sprinkling in the sugar a spoonful at a time. (The key is not to dump the sugar in but to add it very slowly so it has time to dissolve.) Once the sugar is added, scrape down the bowl and add the vanilla.
- Beat on medium-high speed until stiff, glossy peaks form, about 5 to 8 minutes. Sprinkle the cornstarch onto the meringue and fold in using a spatula.
- Spoon the meringue into the center of the drawn circle. Spread the meringue using an offset spatula into a disk, using the circle as a guide. Make a slight depression on top a few inches wide in the center. You can use the spatula to create vertical swoops on the side or leave things nice and rustic.
- Place your meringue into the preheated oven, then immediately reduce the temperature to 250°F. Bake for about for 1 hour to 1 hour and 15 minutes or until the meringue is slightly cream in color and feels dry and hard on the outside.
- Turn the oven off and allow the pavlova to cool completely in the oven, about 3 hours. (To cool faster, after 1 hour of cooling with the oven door close, crack the door open with a wooden spoon and continue cooling for another hour.) You can leave it in the oven for several hours or overnight if you're concerned about humidity or are making it in advance.
For the Topping:
- In a large mixing bowl, combine the cream, powdered sugar, and vanilla. Beat on high until soft peaks form, 3 to 5 minutes.
- When ready to serve, carefully peel the cooled meringue off the parchment paper and place it on a serving plate. Spoon the whipped cream on top of the meringue and top with fruit and mint. Serve immediately.
Notes
- Use room-temperature egg whites for better whipping volume.
- Substitute superfine sugar by processing granulated sugar in a food processor.
- Cool pavlova slowly; crack the oven door after an hour to prevent cracks.
- Top with seasonal fresh fruit or macerated frozen berries for variation.
- Mini pavlovas can be made for individual servings at gatherings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 49mg | 2% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 924IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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