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–+ servings
A pavlova on a cake plate topped with whipped cream and fresh berries.
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5 from 1 vote

Pavlova

Pavlova is such an elegant, beautiful, and delicious dessert. It is a meringue based dessert. It has a crispy shell, and a fluffy marshmallow like middle. It's topped with fresh whipped cream, and fresh fruit.
Prep Time30 minutes
Cook Time1 hour
Servings: 8
Calories: 375kcal

Equipment

Ingredients

For the Pavlova:

  • 4 large egg whites (if you eggs are smaller use 5)
  • 1 1/4 cup ultra fine sugar (regular white granulated is fine if that's all you have - pulse it in a blender or food processor for a few seconds to make it a little more fine)
  • 1 tsp vanilla extract
  • 1 tsp lemon juice (or vinegar)
  • 2 tsp cornstarch

For Topping the Pavlova:

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1/4 cup diced strawberries
  • 1/4 cup raspberries
  • 1/4 cup blueberries
  • 1/4 cup blackberries
  • 2 kiwi (peeled and diced)

Instructions

For the Pavlova:

  • Separate your egg whites from the yolks straight from the fridge. Put the egg whites in a bowl and allow them to come to room temperature. (You can dispose of, or use your egg yolks in another recipe)
  • Preheat the oven to 300 degrees Fahrenheit.
  • Draw an 8inch circle on parchment paper. (Use the bottom of an 8inch cake pan to trace). Flip the parchment over and place it on a baking sheet so you can see the circle but the pencil doesn't get on the pavlova.
  • Beat the egg whites in a large bowl of a stand mixer or with a hand mixer over medium speed for 3-5 minutes until soft peaks form.
  • Continue mixing over medium speed, adding in your sugar 1 tablespoon at a time. Add the sugar in every 30 seconds to 1 minute, allowing the sugar to mostly dissolve in between each addition.
  • Once the sugar is all added, continue mixing the egg whites for 5-15 minutes until the sugar is dissolved and the egg whites are thick, stiff and glossy.
  • Add in the vanilla extract, lemon juice, and cornstarch and fold them into the egg whites with a rubber spatula.
  • Scoop the mixture onto the prepared parchment paper inside the circle.
  • Working from the middle to the edges, slightly build up the edges, leaving a slight indent in the middle.
  • Place the pan in the oven and lower the oven temperature to 225 degrees.
  • Bake the pavlova in the oven for 1 hour until the edges are set and the bottom of the pavlova starts to peel away from the parchment.
  • Turn off the oven and open the door a crack and prop it open with a wooden spoon. Allow pavlova to cool in the oven for a few hours.
  • Transfer to a cooling rack to cool completely if not already cooled.
  • Wrap the pavlova carefully in plastic wrap until you're ready to serve for up to 2 days.
  • When ready to serve top pavlova with whipped cream and fresh fruit and serve.

For Topping the Pavlova:

  • Add the heavy cream and powdered sugar to a medium size bowl.
  • Beat over high speed until thick and stiff peaks are formed.
  • Spread heavy cream carefully over the top of the pavlova and use some to fill in the cracks if desired.
  • Spread prepared fruit over the top of the heavy cream.
  • Slice and serve.

Nutrition

Calories: 375kcal | Carbohydrates: 43g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 51mg | Potassium: 168mg | Fiber: 1g | Sugar: 38g | Vitamin A: 908IU | Vitamin C: 27mg | Calcium: 51mg | Iron: 1mg