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.
Ingredients
Scale
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)
Instructions
- 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.
- Preheat Oven: Set your oven to 300 degrees F (150 degrees C) to achieve the perfect slow bake for the meringue.
- Mix Dry Ingredients: In a small bowl, combine the caster sugar and corn starch thoroughly and set aside. This helps stabilize the meringue.
- 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.
- Add Stabilizers: Add cream of tartar and salt to the egg whites and continue beating on medium speed to strengthen the meringue structure.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
