Perfect Pavlova Recipe – A Light and Sumptuous Dessert

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

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.
Prep Time 10 mins
Cook Time 1 hr 15 mins
Course Dessert
Cuisine International
Servings 6
Calories 220 kcal

Ingredients
  

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.)

Instructions
 

  • 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.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 42mgSodium: 35mgPotassium: 123mgFiber: 1gSugar: 23gCalcium: 34mgIron: 0.2mg
Keyword egg dessert, egg dish, egg treats, Pavlova, sweets
Tried this recipe?Let us know how it was!

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!

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