Pavlova
Indulge in the delicate and airy Pavlova, a classic meringue-based dessert crowned with whipped cream. Made with just a few simple ingredients like egg whites, sugar, and vanilla extract, this stunning treat is the perfect blend of crisp and soft textures. Perfect for any celebration or a sophisticated dinner finale. Follow this easy recipe to create an elegant Pavlova that will impress your guests.
Cook time 60 min
Prep time 15 min
Ingredients:
6 egg whites1 dash salt
1.50 cups sugar
2 tbsp corn flour
1 tsp vinegar
1 tsp vanilla extract
1 cup heavy whipping cream
Pavlova is a classic dessert originating from Australia and New Zealand, known for its light, airy meringue base topped with fresh fruit and whipped cream. The meringue has a crisp crust and a soft, marshmallow-like interior, making it a delightful treat for any occasion. Follow this recipe to create a beautiful and delicious Pavlova that will impress your guests.
Instructions:
Preheat your oven to 300°F (150°C). Prepare a baking sheet by lining it with parchment paper. Draw a circle about 8-9 inches in diameter on the parchment paper to act as a guide for your Pavlova.
In a clean, large mixing bowl, add 6 egg whites. Make sure there are no traces of yolk or grease in the bowl, as this can affect how the egg whites whip. Add a dash of salt to the egg whites to help stabilize them.
Using an electric mixer, beat the egg whites on medium speed until soft peaks form. This means the peaks should curl over when the beaters are lifted.
Gradually add the 1.5 cups of sugar, one tablespoon at a time, to the egg whites while continuing to beat. Increase the speed to high and beat until the egg whites are glossy and stiff peaks form. The meringue should be smooth and all the sugar should be dissolved. You can test this by rubbing a small amount of the mixture between your fingers; if it feels grainy, continue beating.
Gently fold in the 2 tablespoons of corn flour, 1 teaspoon of vinegar, and 1 teaspoon of vanilla extract into the meringue mixture using a spatula. Be careful not to deflate the egg whites.
Spoon the meringue mixture onto the prepared baking sheet, using the circle as a guide. Shape it into a mound and gently smooth the sides and top. Create a slight indent in the center to hold the toppings later.
Place the Pavlova in the preheated oven and immediately reduce the temperature to 250°F (120°C). Bake for about 1 hour and 15 minutes. The Pavlova should be crisp on the outside but still soft inside. Turn off the oven and let the Pavlova cool completely in the oven with the door slightly ajar. This helps prevent cracking.
While the Pavlova is cooling, whip the 1 cup of heavy whipping cream in a bowl with an electric mixer until it forms stiff peaks.
Carefully transfer the cooled Pavlova to a serving plate. Just before serving, top the Pavlova with the whipped cream. You can also add fresh fruits like berries or kiwi, and maybe a drizzle of passion fruit or a sprinkle of powdered sugar for extra flavor and decoration.
Slice and serve the Pavlova immediately for the best texture and taste. Enjoy your delicious, light, and airy dessert!
Creating a Pavlova requires some patience and attention to detail, but the result is a stunning and delicious dessert that is well worth the effort. By following these tips and steps, you can make a Pavlova with a perfectly crisp exterior and a soft, marshmallow-like interior, topped with fresh fruit and whipped cream. Enjoy this classic treat with family and friends at your next gathering.
Pavlova FAQ:
Pavlova should be baked for about 1 hour and 15 minutes at 250°F (120°C). After baking, turn off the oven and let it cool completely inside with the door slightly ajar.
The Pavlova should be crisp on the outside and soft on the inside. When it's finished baking, it should feel firm to the touch with no visible wetness on the surface.
For meringue, there aren't many direct substitutes for egg whites. Aquafaba (the liquid from canned chickpeas) can be used as a vegan alternative, but the texture may not be identical. It's best to use egg whites for traditional Pavlova.
Store any leftover Pavlova in an airtight container at room temperature for up to 1 day. Avoid refrigerating it to prevent the meringue from becoming soggy.
Yes, you can make the meringue ahead of time and store it in an airtight container at room temperature for up to 2 days. Assemble it with whipped cream and toppings just before serving for the best texture.
Tips:
- Make sure your mixing bowl and beaters are clean and dry before whipping the egg whites.
- Separate the egg whites from the yolks carefully; even a small amount of yolk can prevent the whites from whipping properly.
- Add the sugar gradually, allowing it to dissolve completely to achieve a smooth meringue.
- Use a low oven temperature and bake the Pavlova slowly to ensure a crisp exterior and a soft interior.
- Let the Pavlova cool in the oven with the door slightly ajar to prevent it from cracking.
- Top the Pavlova with fresh fruit and whipped cream just before serving to maintain its texture.
Nutrition per serving
8 ServingsCalories 280kcal
Protein 3.70g
Carbohydrates 40g
Fiber 0.16g
Sugar 40g
Fat 11g
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