Pavlova, with its crisp meringue shell and marshmallow-like interior, topped with billows of whipped cream and an assortment of fresh fruits, is a dessert that never fails to captivate. Named after the Russian ballerina Anna Pavlova, this heavenly dessert is a beloved classic with its origins still hotly debated between Australia and New Zealand. Regardless of where it was first created, one thing is certain – Pavlova is a showstopper.
Tips To Make it
- Ensure your mixing bowl and beaters are clean and free of any grease, as any trace of fat can prevent egg whites from whipping properly.
- Don’t rush the sugar addition. Gradually adding it while whipping ensures a stable meringue.
- You can customize your Pavlova with a variety of fruits, but make sure they’re ripe and fresh for the best flavor.
How To Make Pavlova
Perfect Pavlova Recipe – A Light and Sumptuous Dessert
For the Pavlova
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp pure vanilla extract
- A pinch of salt
For the Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Fresh fruits of your choice (strawberries, kiwi, passionfruit, berries, etc.)
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Draw a 9-inch (23 cm) circle on the parchment paper as a guide for shaping the Pavlova.
- In a clean, dry bowl, using an electric mixer, whip the egg whites on medium-high speed until they form stiff peaks. This will take about 5-7 minutes.
- With the mixer running, gradually add the granulated sugar, one tablespoon at a time. Continue whipping until the mixture becomes glossy and the sugar is fully incorporated. This will take another 2-3 minutes.
- Gently fold in the white vinegar, cornstarch, vanilla extract, and a pinch of salt using a spatula. Be careful not to deflate the egg whites; you want to maintain that lovely airy texture.
- Spoon the whipped egg white mixture onto the prepared baking sheet, within the circle you drew earlier. Use a spatula to create a well in the center and build up the sides slightly. This will form the base for your Pavlova.
- Place the Pavlova in the preheated oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour and 15 minutes or until the outside is crisp and dry.
- Turn off the oven and leave the Pavlova to cool completely inside the oven. This helps prevent cracking.
- In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Carefully transfer the cooled Pavlova to a serving platter. Fill the well in the center with the whipped cream and top with an assortment of fresh fruits.
- Slice and serve your Pavlova immediately. It's best enjoyed on the day it's made.
Pavlova is a dessert that combines elegance with simplicity. The crunchy outer shell gives way to a soft, pillowy interior, complemented by the lightness of whipped cream and the vibrant sweetness of fresh fruits. Whether you’re serving it for a special occasion or as a delightful treat, Pavlova is sure to leave a lasting impression. Enjoy!