Pavlova Recipe
If there’s one showstopper dessert that never fails to dazzle, it’s Pavlova. With a crisp, cloud-like meringue shell that gives way to a marshmallow-soft center, a crown of billowy whipped cream, and a vibrant scattering of fresh fruit, this treat is a celebration on a platter. Whether you’re hosting friends or treating yourself on a sunny afternoon, Pavlova layers elegance, flavor, and fun in every bite—and it’s naturally gluten-free, too!
Ingredients You’ll Need
-
Meringue:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
Whipped Cream and Toppings:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 2 cups fresh fruit (such as strawberries, kiwi, blueberries, raspberries)
How to Make Pavlova
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 250°F (120°C). While it’s warming up, line a baking sheet with parchment paper and draw an 8-inch circle on one side—this will be your guide for shaping the Pavlova. Flip the parchment over so the drawn ink or pencil doesn’t touch your meringue.
Step 2: Whip the Egg Whites
In a spotlessly clean mixing bowl, beat the egg whites on medium speed until soft peaks begin to form. This is where the magic starts: cleanliness matters, as even a trace of oil or yolk can deflate your meringue. Patience here pays off with that signature lightness.
Step 3: Add Sugar Gradually
With the mixer running, add the granulated sugar one tablespoon at a time. Take your time during this step—slowly incorporating the sugar ensures it dissolves completely, creating a glossy, stiff meringue that holds its shape beautifully.
Step 4: Fold in Flavor and Texture Enhancers
Gently fold in the white vinegar, cornstarch, and vanilla extract by hand. These small but mighty additions help Pavlova keep its marshmallow-soft belly and celebrate that classic meringue flavor.
Step 5: Shape and Bake the Pavlova
Spoon the meringue onto your prepared parchment, staying within your 8-inch circle. Use the back of a spoon to build up the sides a bit and make a slight well in the center—this ensures a gorgeous shape and space for all your toppings later. Bake for 1 hour and 15 minutes without peeking, then turn off the oven and leave the door slightly ajar, letting it cool completely inside. This slow, gentle cooling prevents cracks and keeps the Pavlova’s chewy middle intact.
Step 6: Whip the Cream
When you’re nearly ready to serve, whip the heavy cream with powdered sugar and a touch more vanilla until soft, cloudlike peaks form. Don’t over-whip; you want it to be pillow-y, not stiff.
Step 7: Decorate with Whipped Cream and Fruit
Transfer the cooled Pavlova to a serving platter. Pile on whipped cream in generous swirls, then artfully scatter your selection of fresh fruit over the top. Serve right away and watch the awe on everyone’s faces!
How to Serve Pavlova
Garnishes
Pavlova is the perfect canvas for all sorts of gorgeous toppings. A classic finish is a medley of sliced strawberries, tangy kiwi, and bursting blueberries, but don’t be afraid to play—try passionfruit pulp, a dusting of powdered sugar, or shavings of dark chocolate for a more decadent twist. Fresh mint leaves add a pop of color and a hint of freshness.
Side Dishes
Let Pavlova take center stage! If you’d like to round out your dessert table, pair it with a glass of chilled sparkling wine or a light fruit salad for refreshing contrast. For brunch spreads, simple butter cookies or almond biscotti keep things light and lovely.
Creative Ways to Present
For parties, try baking individual mini Pavlovas so each guest gets their own personal masterpiece. Or, assemble a Pavlova “bar” and let everyone top their own with various creams, curds, and fruits. For holidays, shape the meringue into a wreath or nest, then fill the center with seasonal fruits and edible flowers.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Pavlova, store unassembled meringue in an airtight container at room temperature for up to 2 days. Once topped with cream, it’s best enjoyed within a few hours, as the meringue will start to soften—but it’ll still taste delicious!
Freezing
Freezing Pavlova is possible, but the delicate texture can suffer a bit. Freeze the undecorated meringue shell, well-wrapped, for up to 1 month. Thaw at room temperature, then add whipped cream and fruit just before serving for the freshest flavor.
Reheating
Pavlova isn’t suited to reheating, but if the shell has softened due to humidity, you can crisp it up in a very low oven (around 200°F) for 10-15 minutes. Cool completely before adding toppings—this helps recover some crispness while keeping the center tender.
FAQs
What’s the key to a perfect Pavlova texture?
Achieving the signature crispy outside and chewy, marshmallow-like center depends on slowly incorporating the sugar, not overbaking, and letting it cool undisturbed in the oven. Cornstarch and vinegar help too!
Can I make Pavlova on a humid day?
Humidity can make meringue tricky, causing it to weep or collapse. If possible, bake your Pavlova on a dry day for best results, but if not, ensure your oven and all utensils are completely dry and finish with a slightly longer bake to help set the shell.
What fruits are best for topping Pavlova?
Acidic and juicy fruits shine here—think berries, kiwi, passionfruit, or even pomegranate seeds. Their tartness balances the sweet cream and meringue beautifully.
Can I make Pavlova ahead of time?
Yes! The meringue base can be prepared up to 2 days in advance. Assemble with cream and fruit just before serving to maintain the perfect texture and presentation.
How do I prevent cracks in my Pavlova?
Slow cooling in the oven prevents dramatic temperature changes that cause cracks. Even if some appear, simply pile on fruit and whipped cream—the taste is just as divine!
Final Thoughts
If you’ve never made Pavlova before, now’s your moment—it’s every bit as fun to create as it is to eat! With its dramatic looks and heavenly taste, this dessert turns any occasion into a celebration. Give it a try and see just how quickly it disappears from the table.
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Pavlova Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free, Vegetarian
Description
Learn how to make the perfect Pavlova, a light and airy meringue dessert topped with whipped cream and fresh fruit. This gluten-free and vegetarian delight is a classic Australian and New Zealand dessert that’s perfect for any occasion.
Ingredients
Meringue:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
Whipped Cream and Toppings:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 2 cups fresh fruit (such as strawberries, kiwi, blueberries, raspberries)
Instructions
- Preheat the oven: Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw an 8-inch circle on the parchment as a guide and flip it over.
- Make the meringue: In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until glossy and stiff peaks form. Fold in the vinegar, cornstarch, and vanilla extract.
- Bake the pavlova: Spoon the meringue onto the parchment, shaping it into a circle with a slight indentation in the center. Bake for 1 hour and 15 minutes, then turn off the oven and let the pavlova cool inside with the door slightly ajar.
- Whip the cream: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble: Top the cooled pavlova with whipped cream and fresh fruit just before serving.
Notes
- Ensure the mixing bowl and beaters are clean and dry for best results.
- The pavlova can be made ahead and stored in an airtight container for up to 2 days.
- Assemble the pavlova just before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian, New Zealand
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 25g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
