Description

This classic Pavlova recipe features a delicate, crisp meringue base topped with luscious whipped cream and fresh diced fruit, creating a light and airy dessert perfect for any occasion. The meringue is baked low and slow to achieve a crisp exterior and marshmallow-like interior, complemented by a creamy topping and vibrant fresh berries.

Ingredients

Scale

For the Meringue Base:

6 large egg whites, at room temperature
1 1/2 cups granulated sugar
2 teaspoons cornstarch
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar or lemon juice

For the Topping:

1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
2 cups diced fresh fruit (such as strawberries, raspberries, and/or blueberries)
Fresh mint leaves, for garnish (optional)

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Instructions

Prepare the Oven and Parchment: Position a rack in the lower third of the oven and preheat to 250ºF. Trace a 9-inch circle onto parchment paper using a cake pan or dinner plate as a guide, then flip the parchment over and line a baking sheet with it to prevent sticking.
Mix Dry Ingredients: Combine 1 1/2 cups granulated sugar, 2 teaspoons cornstarch, and 1/4 teaspoon kosher salt in a medium bowl to ensure even distribution.
Whip Egg Whites: Using a stand mixer with the whisk attachment, beat 6 room-temperature egg whites starting on low speed. Gradually increase to high speed until soft peaks form, about 3 minutes.
Add Sugar Mixture Gradually: With the mixer on low, slowly add the sugar-cornstarch-salt mixture one spoonful at a time. Then increase speed to high and beat until stiff peaks form, approximately 2 to 3 minutes.
Incorporate Vanilla and Vinegar: Beat in 1 teaspoon vanilla extract and 1 teaspoon white vinegar on high until the meringue is very glossy and stiff, about 2 to 3 minutes. The meringue should hold firm peaks and not slide when the bowl is inverted.
Shape Meringue on Parchment: Spoon the meringue into the center of the traced circle. Spread it outward evenly, smoothing the sides if desired, or leaving a rustic, billowy texture.
Bake the Pavlova: Bake in the preheated oven for 70 to 75 minutes until the outside is dry to the touch. Meanwhile, clean the mixing bowl and whisk.
Cool in Oven: Turn off the oven and let the pavlova cool completely inside over about 3 hours. It’s normal if cracks appear.
Prepare Whipped Cream: Beat 1 1/2 cups cold heavy cream with 1 tablespoon sugar and 1 teaspoon vanilla on high speed until stiff peaks form, about 2 to 4 minutes.
Assemble and Serve: Transfer the cooled pavlova to a serving dish if preferred. Spread whipped cream evenly on top, then scatter 2 cups diced fresh fruit over it. Garnish with fresh mint leaves if using. Serve immediately for best texture.

Notes

Ensure egg whites are at room temperature for better volume and stability in the meringue.
Use distilled white vinegar or lemon juice to stabilize the meringue and achieve its signature texture.
Do not open the oven door during baking to prevent the pavlova from collapsing.
The cooling process inside the oven is crucial to avoid sudden temperature changes that may crack the meringue excessively.
Fresh seasonal fruit can be varied according to preference or availability.
Serve immediately after topping to maintain the meringue’s crisp exterior and soft interior.

Nutrition

Serving Size: 1 slice (approximate)
Calories: 290
Sugar: 30g
Sodium: 50mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg