Description
This Pavlova recipe features a crisp and airy meringue base topped with luscious whipped cream and fresh seasonal fruits, creating a light and elegant dessert perfect for any occasion. The meringue is baked low and slow to achieve a delicate crunch outside with a marshmallow-like center, complemented by the creamy topping and vibrant fruit.
Ingredients
Scale
Meringue Base
- 6 large egg whites, at room temperature
- 1 1/2 cups granulated sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar or lemon juice
Topping
- 1 1/2 cups cold heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 2 cups diced fresh fruit (such as strawberries, raspberries, and/or blueberries)
- Fresh mint leaves, for garnish (optional)
Instructions
- Prepare Oven and Parchment: Arrange an oven rack in the lower third and preheat your oven to 250ºF. Trace a 9-inch circle onto parchment paper using a plate or cake pan, flip it over, and line a baking sheet with it.
- Mix Dry Ingredients: In a medium bowl, stir together the granulated sugar, cornstarch, and kosher salt.
- Whip Egg Whites: Using a stand mixer with a whisk attachment, beat the egg whites on low, gradually increasing to high speed until soft peaks form, about 3 minutes.
- Incorporate Sugar Slowly: Lower the mixer speed and add the sugar mixture one spoonful at a time, increasing speed back to high and continue beating until stiff peaks form, about 2 to 3 minutes more.
- Add Vanilla and Vinegar: Beat in vanilla extract and vinegar on high speed until the meringue is glossy and forms very stiff peaks, approximately 2 to 3 minutes. The meringue is ready when it no longer slides in the bowl and stays put even when inverted.
- Shape Meringue: Spoon the meringue onto the parchment circle and spread from the center outward to fill the circle, smoothing sides or leaving them billowy as preferred.
- Bake Meringue: Bake for 70 to 75 minutes until the pavlova is dry to the touch. Once done, turn off the oven and leave the pavlova to cool completely inside for about 3 hours, allowing it to set properly without cracking excessively.
- Make Whipped Cream: In a clean stand mixer bowl, beat cold heavy cream, sugar, and vanilla extract on high speed until stiff peaks form, taking 2 to 4 minutes.
- Assemble Pavlova: Transfer the cooled pavlova to a serving dish if desired. Spread the whipped cream evenly over the top, then scatter the diced fresh fruit atop. Garnish with mint leaves if using and serve immediately for best texture and flavor.
Notes
- Ensure egg whites are at room temperature before whipping for better volume.
- Slowly adding sugar while beating is key to achieving a glossy, stable meringue.
- Do not open the oven door while baking to prevent the meringue from collapsing.
- Cooling the pavlova in the turned-off oven prevents sudden temperature changes that cause cracks.
- Serve the pavlova shortly after assembling to maintain the crisp exterior of the meringue.
- Fresh fruits can be varied according to season and preference, such as kiwi, passion fruit, or mango.
Nutrition
- Serving Size: 1 slice (1/8 of pavlova)
- Calories: 280
- Sugar: 23g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
