Pavlova Recipe
User Reviews
4.8
Pavlova Recipe
Description
This pavlova starts by beating egg whites with cream of tartar until soft peaks form. Granulated sugar is added gradually, resulting in a glossy meringue with stiff peaks. Vanilla is folded in before spreading the mixture into a circle on parchment-lined baking sheet. The meringue is baked at a low heat for one hour, then cooled in the oven with the door propped open to maintain a crisp outside and soft interior.
The topping consists of whipped heavy cream sweetened with powdered sugar, providing a rich and smooth contrast to the airy meringue. The dessert is garnished with fresh fruit like mixed berries or kiwi, and optionally shaved chocolate. It offers a pleasing combination of textures and fresh flavors.
The pavlova shell can be prepared up to two days ahead and stored in an airtight container if fully cooled. However, it should be topped just before serving to prevent sogginess. The topping and garnishes should be prepared fresh or kept separate if made earlier. Avoid refrigerating the assembled pavlova as condensation can affect texture. For smaller servings, individual pavlovas can be piped and baked for shorter times.
Ingredients
For the Pavlova
- 6 egg at room temperature, white
- ¾ teaspoon cream of tartar
- 1½ cups granulated sugar
- 1 teaspoon vanilla extract
For the Whipped Cream
- 1½ cups heavy cream
- 2 tablespoons powdered sugar
To Garnish
- Fresh fruit shaved chocolate
- chocolate shaved chocolate
Instructions
- Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and draw a 9-inch circle in the middle (I traced 8-inch parchment rounds, but you could cake pans or anything else about the same diameter). Spray lightly with non-stick cooking spray.
- Using an electric mixer with the whisk attachment, beat the egg whites on medium speed until frothy, then add the cream of tartar. Increase the mixer speed to medium-high and beat to soft peaks. While continuing to beat the egg whites, gradually add the granulated sugar (I estimate that I added about 3 tablespoons at a time), then the vanilla, and beat until glossy and stiff peaks form. Spoon the mixture onto the circle, and use a spatula to shape the egg white mixture into a circle with decorative sides, if desired.
- Bake for 1 hour, or until firm to the touch. Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavlova to cool completely in the oven.
- Make the Whipped Cream: Place the heavy cream, sugar, and vanilla extract in a large bowl and beat on medium-high speed until it holds stiff peaks.
- Transfer the pavlova to a serving platter, then top with the whipped cream and fresh fruit. Serve immediately.
Notes
- Individual pavlovas can be made by piping small meringue circles; bake for 25-30 minutes and check for firmness.
- Top with fresh fruits like berries, kiwi, or blood oranges; alternatives include raspberry sauce or lemon curd.
- Prepare pavlova layer up to two days in advance and store in an airtight container; assemble just before serving.
- Store cooled pavlova in a cool, dark place for up to two days; avoid refrigeration to prevent condensation and sogginess.
- Substitute 1½ teaspoons lemon juice or white vinegar for cream of tartar if needed.
- You may add cornstarch to sugar before adding to egg whites for a firmer texture if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 50mg | 17% |
| Sodium | 52mg | 2% |
| Potassium | 75mg | 2% |
| Sugar | 40g | 80% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 26mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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