Pavlova
User Reviews
5
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Prep Time
20 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 35 mins
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Servings
6 Servings
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Calories
362 kcal
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Course
Dessert
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Cuisine
Australian
Pavlova
Description
The Pavlova recipe begins with whipping room temperature egg whites until soft peaks form, then gradually incorporating finely processed sugar to ensure dissolution, producing a stiff, glossy meringue. Cornstarch and an acid like lemon juice or vinegar are included to stabilize the meringue’s structure and ensure a tender inside after baking. The meringue is typically baked at a moderate temperature to dry out the exterior while maintaining a marshmallow-like interior.
Once cooled, the Pavlova is topped with whipped heavy cream sweetened with powdered sugar and flavored with vanilla extract. Fresh fruits such as kiwis, strawberries, and blackberries provide bright, fresh flavors and a pleasant contrast in texture. This dessert is light yet satisfying, combining crispness, softness, and freshness.
Pavlova is an elegant dessert suited for special occasions or as a fresh finish to a meal. It should be served soon after assembling to maintain the contrast between crisp meringue and fresh cream and fruit.
Ingredients
Pavlova
- 4 egg room temperature, white
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice or vinegar
- 1 teaspoon vanilla extract pure
To Finish
- 1 1/2 cups heavy cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract pure
- Fresh fruit such as kiwis, strawberries, and blackberries
Instructions
- Preheat oven to 350°F. Pulse sugar 12-15 times in a food processor so it is more fine like caster sugar. Line a baking sheet with a piece of parchment paper and set aside.
- In a large bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until foamy and soft peaks begin to form.
- With the mixer on medium-low speed (setting 3 on a 10-speed mixer), gradually add the sugar, 1 tablespoon at a time, waiting 20-30 seconds between each addition to allow the sugar to better dissolve in the egg whites. Be sure to stop the mixer and scrape the bowl once or twice during this process.
- Once all of the sugar has been added, increase the mixer speed slightly (setting 4 on a 10-speed mixer) and let it whisk the egg whites and sugar until the sugar is completely dissolved and the meringue is glossy and thick, with stiff peaks. This may take about 15 minutes at this speed, but don't rush it using a higher speed which is more likely to break the egg whites. You won't get the same wonderfully fluffy texture if you beat the meringue too quickly. Stop the mixer and scrape the sides of the bowl once or twice to be sure it mixes evenly.
- While the egg whites and sugar are mixing, combine the cornstarch, lemon juice or vinegar, and vanilla in a small bowl to create a slurry. When the meringue is glossy and thick and you feel very few grains of sugar when rubbing a bit of it between your fingers, increase the speed slightly and add in the cornstarch slurry. Mix for 30 seconds, scraping the side of the bowl to be sure it is evenly combined.
- Pile the meringue into the middle of the parchment paper and use spatula or the back of a spoon to shape it into a mound roughly 8-inches in diameter. Use the spatula to gently push some of the meringue from the middle of the mound toward to edges to build them up so the pavlova is flat instead of rounded on top. You can make decorative swirls up the sides, if you wish, but smooth any pointy peaks with the spatula.
- Place in the preheated oven and immediately decrease the heat to 225°F.
- Bake for 1 hour 15 minutes. Turn off the oven with the pavlova inside and allow it to cool slowly for 2-3 hours. It will be crisp on the outside and soft and fluffy on the inside.
- Just before serving, top the pavlova with a generous amount of sweetened whipped cream and your favorite fresh fruit, chocolate, lemon curd, or fruit sauce!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 82mg | 27% |
| Sodium | 56mg | 2% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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