Pavlova is a beautiful, light, and elegant dessert that is perfect for any occasion. This meringue-based treat is crisp on the outside and marshmallow-soft on the inside, topped with whipped cream and fresh fruit. Follow this step-by-step guide to make the perfect pavlova that will impress your family and friends.
Full Recipe:
Ingredients You’ll Need
For the Meringue:
- 4 large egg whites, room temperature
- ½ teaspoon cream of tartar*
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 cup superfine sugar (225g)
- 1½ teaspoon cornstarch
For the Topping:
- 1½ cups heavy whipping cream (360ml)
- ¼ cup powdered sugar (30g)
- 1 tablespoon vanilla extract
- 3 cups fresh fruit (blueberries, raspberries, kiwi, sliced strawberries, etc.)
- Fresh mint leaves (optional)
Step-by-Step Directions
Prepare the Meringue
- Preheat Oven: Preheat the oven to 300°F (150°C). Use a plate, bowl, or cake pan to draw a circle between 8 and 9 inches on a sheet of parchment paper. Place the paper, drawn side down, on a baking sheet and set aside.
- Beat Egg Whites: Combine the egg whites, cream of tartar, and salt in the mixing bowl of a stand mixer fitted with a whisk attachment. Beat on medium-low speed until frothy, about 1 minute.
- Add Sugar Slowly: Once the egg whites are frothy, begin sprinkling in the sugar a spoonful at a time. Continue to beat until all the sugar is added, scraping down the bowl as needed. Add the vanilla extract.
- Form Stiff Peaks: Beat on medium-high speed until stiff, glossy peaks form, about 5 to 8 minutes. Sprinkle the cornstarch onto the meringue and fold in using a spatula.
- Shape the Meringue: Spoon the meringue into the center of the drawn circle on the parchment paper. Spread it into a disk using an offset spatula, making a slight depression in the center. You can create vertical swoops on the sides or leave it rustic.
- Bake: Place the meringue into the preheated oven, then immediately reduce the temperature to 250°F (120°C). Bake for about 1 hour to 1 hour and 15 minutes, or until the meringue is slightly cream in color and feels dry and hard on the outside.
- Cool: Turn the oven off and allow the pavlova to cool completely in the oven, about 3 hours. For faster cooling, after 1 hour, crack the oven door open with a wooden spoon and continue cooling for another hour. You can leave it in the oven for several hours or overnight.
Prepare the Topping
- Whip Cream: In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on high speed until soft peaks form, about 3 to 5 minutes.
Assemble the Pavlova
- Assemble: When ready to serve, carefully peel the cooled meringue off the parchment paper and place it on a serving plate. Spoon the whipped cream on top of the meringue and top with fresh fruit and mint leaves if desired. Serve immediately.
Tips and Variations
- Superfine Sugar: If you don’t have superfine sugar, you can make it by processing granulated sugar in a food processor until fine.
- Stable Whipped Cream: Add a tablespoon of cornstarch to the whipped cream to help it hold its shape longer.
- Fruit Variations: Use any combination of fruits you like. Passionfruit, mango, and pineapple are great tropical options.
- Chocolate Drizzle: Add a drizzle of melted chocolate over the fruit for an extra touch of indulgence.
- Nut-Free: Make sure all your ingredients are nut-free if you have a nut allergy.
Storing Leftovers
Store any leftover pavlova in an airtight container in the refrigerator for up to 2 days. The meringue may soften slightly but will still be delicious.
Frequently Asked Questions (FAQ)
Can I make pavlova ahead of time?
Yes, you can make the meringue base a day in advance. Store it in an airtight container at room temperature. Assemble with whipped cream and fruit just before serving.
Why did my meringue crack?
Cracks can happen if the meringue cools too quickly. Allowing it to cool slowly in the oven with the door closed helps prevent cracking.
How do I prevent my meringue from being grainy?
Ensure that the sugar is fully dissolved into the egg whites. Adding the sugar slowly and beating thoroughly helps achieve a smooth texture.
Can I use frozen fruit?
Fresh fruit is recommended for the best texture and flavor, but you can use thawed frozen fruit if fresh is not available.
Conclusion
This Perfect Pavlova Recipe is a show-stopping dessert that’s sure to impress. With its crisp exterior, marshmallow-like center, and creamy topping, it’s a delightful treat that’s perfect for any occasion. Follow these simple steps and tips to create a pavlova that’s as beautiful as it is delicious.