Classic Pavlova Recipe

Introduction

Classic Pavlova is a light and airy dessert featuring a crisp meringue shell with a soft, marshmallow-like center. Topped with whipped cream and fresh fruits, it’s a perfect treat for any occasion that combines sweetness with a refreshing finish.

Ingredients

• 1 1/4 cup caster sugar
• 2 tablespoons corn starch
• 6 eggs
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon distilled white vinegar
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon pure vanilla extract
• Fresh fruits to taste

Instructions

1. Step 1: Draw an 8-inch circle on parchment paper and place it ink side down on a baking sheet, then turn the baking sheet upside down so the paper is smooth.
2. Step 2: Preheat your oven to 300°F (150°C).
3. Step 3: In a small bowl, mix the caster sugar and corn starch together and set aside.
4. Step 4: In a large mixing bowl, beat the egg whites until foamy using a whisk attachment or handheld mixer.
5. Step 5: Add the cream of tartar and salt, then continue beating on medium speed.
6. Step 6: Gradually add the sugar and corn starch mixture, one tablespoon at a time, while continuing to beat on medium speed until stiff, glossy peaks form.
7. Step 7: Fold in the vanilla extract and white vinegar gently using a spatula.
8. Step 8: Spoon the meringue onto the parchment paper inside the circle, smooth the edges, and create a shallow well in the center.
9. Step 9: Bake for 50 minutes, then turn off the oven but leave the pavlova inside with the door ajar to cool for at least 2 hours.
10. Step 10: To make the whipped cream, beat the heavy cream, granulated sugar, and vanilla extract on medium speed until thick but not over-whipped.
11. Step 11: When ready to serve, top the cooled pavlova with the whipped cream and fresh fruits of your choice.

Tips & Variations

• Use room temperature eggs for easier whipping and better volume.
• Fresh seasonal fruits like berries, kiwi, and passionfruit work beautifully as toppings.
• For extra flavor, add a little lemon zest to the meringue mixture before baking.
• Serve pavlova immediately after adding the cream and fruit to avoid sogginess.

Storage

Store the baked meringue base in an airtight container at room temperature for up to 2 days. Keep whipped cream refrigerated and add it just before serving to maintain its texture. Once assembled, enjoy the pavlova immediately, as it can soften quickly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pavlova ahead of time?

You can make the meringue base a day ahead and store it in an airtight container, but it’s best to add whipped cream and fruit just before serving to keep the texture crisp and fresh.

Why did my pavlova collapse?

Common reasons include under-beaten egg whites, adding sugar too quickly, or changing oven temperature suddenly. Make sure to beat egg whites to stiff peaks and bake at a consistent low temperature.

Classic Pavlova Recipe

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★★★★★

4.9 from 83 reviews

• Author: Sophie
• Total Time: 3 hours 10 minutes
• Yield: 8 servings 1x

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Description

This classic Pavlova is a light and airy dessert featuring a crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh fruits. A perfect treat for any special occasion or a delightful end to a meal, its delicate texture paired with a subtle vanilla flavor makes it a timeless favorite.

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Ingredients

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Meringue

• 1 1/4 cup Caster Sugar
• 2 tablespoons Corn Starch
• 6 Egg Whites
• 1/2 teaspoon Cream of Tartar
• 1/4 teaspoon Salt
• 1/2 teaspoon Pure Vanilla Extract
• 1 teaspoon Distilled White Vinegar

Whipped Cream Topping

• 1 cup Heavy Cream
• 2 tablespoons Granulated Sugar
• 1/2 teaspoon Pure Vanilla Extract

Garnish

• Fresh Fruits to taste (such as berries, kiwi, passion fruit, or mango)

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Instructions

1. Prepare Baking Surface: Draw an 8-inch circle on parchment paper and place it ink side down on a baking sheet, ensuring the parchment is firmly in place. Then, turn the baking sheet upside down so you’ll be baking on the smooth side.
2. Preheat Oven: Set your oven to 300 degrees F (150 degrees C) to achieve the perfect slow bake for the meringue.
3. Mix Dry Ingredients: In a small bowl, combine the caster sugar and corn starch thoroughly and set aside. This helps stabilize the meringue.
4. Beat Egg Whites: Using a large mixing bowl with a whisk attachment or a handheld electric mixer, beat the egg whites until they become foamy and soft peaks begin to form.
5. Add Stabilizers: Add cream of tartar and salt to the egg whites and continue beating on medium speed to strengthen the meringue structure.
6. Incorporate Sugar Mixture: Gradually add the sugar-corn starch mixture, about one tablespoon at a time, continuing to beat the egg whites on medium speed until stiff, glossy peaks form and the mixture feels smooth to the touch.
7. Flavor and Fold: Gently fold in the pure vanilla extract and distilled white vinegar using a spatula to add flavor and increase the stability of the meringue.
8. Shape Meringue: Transfer the meringue onto the prepared parchment paper within the drawn circle. Smooth the surface with a spatula and create a shallow well in the center for the whipped cream topping.
9. Bake the Meringue: Place the baking sheet in the preheated oven and bake for 50 minutes. The meringue should be crisp on the outside but still soft inside.
10. Cool Completely: After baking, turn the oven off and allow the meringue to cool inside the oven with the door slightly ajar for at least 2 hours to prevent cracking and to set the texture.
11. Prepare Whipped Cream: Beat the heavy cream, granulated sugar, and vanilla extract together on medium speed until the cream thickens and holds soft peaks. Be careful not to overwhip.
12. Assemble and Serve: Once the pavlova base has cooled, top it generously with the whipped cream and decorate with fresh fruits of your choice just before serving.

Notes

• Ensure egg whites are at room temperature for better volume when whipping.
• Do not overbeat the egg whites or whipped cream to avoid grainy textures or butter formation.
• Use fresh fruits that complement the sweetness and texture of pavlova, such as kiwi, strawberries, blueberries, passion fruit, or mango.
• Allow the meringue to cool slowly in the oven to avoid cracks and to maintain a chewy center.
• This dessert is best served the same day it is assembled for optimal texture.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Australian, New Zealand

Keywords: Pavlova, meringue dessert, whipped cream topping, fresh fruit dessert, classic pavlova recipe