Pavlova
Easy Pavlova recipe with step-by-step instructions. Make a classic meringue dessert with whipped cream and fresh fruit. Perfect for parties, holidays, and celebrations.
Ingredients
For The Meringue Base:
- 4 large egg whites (at room temperature)
- 1 cup (200g) granulated sugar
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
For The Topping:
- 1 ½ cups (360ml) heavy whipping cream (chilled)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh fruits for topping (e.g., strawberries, kiwi, blueberries, raspberries, or passionfruit)
Instructions
Preheat The Oven
- Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper. Draw an 8-inch (20 cm) circle as a guide, then flip the parchment so the pencil marks are on the underside.
Beat The Egg Whites
- In a clean, grease-free bowl, beat the egg whites on medium speed until they form soft peaks.
Add Sugar Gradually
- Increase the mixer speed to high and add the granulated sugar 1 tablespoon at a time. Continue beating until the meringue is very glossy and forms stiff, shiny peaks.
Add Cornstarch, Vinegar, And Vanilla
- Gently fold in the cornstarch, vinegar, and vanilla extract using a spatula. Do not overmix.
Shape The Pavlova
- Spoon the meringue onto the parchment circle and gently shape it into a round nest, keeping the edges slightly higher than the center.
Bake
- Reduce the oven temperature to 120°C (250°F).
- Bake for 1 hour to 1 hour 15 minutes, until the exterior is crisp and dry. Turn off the oven and let the pavlova cool completely inside the oven with the door slightly open. This helps prevent cracking.
Prepare The Whipped Cream
- Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Do not over-whip.
Assemble
- Once the pavlova is fully cooled, spoon the whipped cream onto the center. Top with fresh fruits of your choice.
Serve Immediately
- Pavlova is best served fresh, as the meringue will soften once topped with cream.