Pavlova Recipe
User Reviews
5
Pavlova Recipe
Description
The Pavlova involves beating six room-temperature egg whites to soft peaks, then gradually adding sugar to achieve stiff, glossy peaks. Corn starch, lemon juice, and vanilla extract are folded in to add structure and subtle flavor. The mixture is piped into nests with a hollow center to hold cream and fruit.
Baked at 225°F for about 75 minutes and then cooled in the turned-off oven, the meringue shell becomes dry and crisp on the outside, while the interior remains soft and marshmallow-like. Once cooled, the nests are filled with sweetened whipped heavy cream and topped generously with assorted fresh fruits and optional mint leaves for garnish.
This dessert offers a refreshing balance of textures and flavors, with the slightly tart fruit complementing the sweet meringue and cream. It is delicate and best served soon after assembly to maintain crispness.
Ingredients
For Pavlova:
- 6 egg room temperature, large, whites
- 1.5 cups granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
For Cream:
- 1 1/2 cups heavy whipping cream (very cold)
- 2 tbsp granulated sugar
For Topping/Decor:
- 4-5 cups Fresh fruit blueberries, kiwi, raspberries, sliced strawberries, etc
- 15 mint for garnish, optional, leaves
Instructions
How to Make Pavlova:
- Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.
- Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
- Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.
- Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).
How to Make Frosting and Assemble Pavlovas:
- Beat cold whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
- Pipe frosting onto the pavlova and top with fresh fruit.*
Notes
- Enjoy pavlovas within 4 hours of assembly for optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15pavlovas
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbs | 32g | |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 32mg | 1% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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