Pavlova

Why You’ll Love This Recipe

Pavlova is a dessert that’s both light and indulgent at the same time. The meringue shell is crunchy on the outside and soft and marshmallow-like on the inside, providing the perfect base for the creamy whipped topping and fresh fruit. It’s incredibly versatile, allowing you to choose your favorite fruits for the topping—berries, kiwi, passion fruit, or citrus all work wonderfully. Pavlova is naturally gluten-free, and since it’s light, it won’t leave you feeling overly full after enjoying a slice. It’s the ideal dessert for summer gatherings, holidays, or any special occasion.

Ingredients

For the meringue:

• 4 large egg whites, at room temperature

• 1 cup granulated sugar

• 1 teaspoon cornstarch

• 1 teaspoon white vinegar

• 1 teaspoon vanilla extract

For the topping:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• Fresh fruit (such as strawberries, kiwi, blueberries, raspberries, passion fruit, or citrus segments)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:
   Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-8 inch circle on the paper as a guide for shaping the meringue. Flip the parchment paper over so the pencil side is facing down.

2. Make the meringue:
   In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. This will take about 2-3 minutes. Gradually add the sugar, about 1 tablespoon at a time, and continue beating until the meringue is thick, glossy, and forms stiff peaks (about 5-7 minutes). You can test if the meringue is ready by rubbing a little between your fingers—if it feels smooth and not grainy, it’s ready.

3. Add cornstarch, vinegar, and vanilla:
   Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula. These ingredients will help stabilize the meringue and give it a light, crisp texture.

4. Shape the meringue:
   Spoon the meringue onto the prepared parchment paper, using the circle as a guide. Shape the meringue into a round, slightly raised nest by smoothing the sides and creating a slight indentation in the center. This will be the area where you place the whipped cream and fruit later.

5. Bake the meringue:
   Bake the meringue in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the meringue is dry to the touch and has a pale, slightly golden color. It should sound hollow when tapped gently on the sides. Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar. This will prevent cracking.

6. Whip the cream:
   While the meringue is cooling, make the whipped cream. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overwhip it, as you want a smooth and creamy consistency, not stiff peaks.

7. Assemble the Pavlova:
   Once the meringue has cooled completely, carefully transfer it to a serving platter. Spoon the whipped cream into the center of the meringue nest, then gently spread it out, leaving the edges of the meringue exposed. Arrange your choice of fresh fruit on top, making sure to cover the cream.

8. Serve:
   Serve the Pavlova immediately, or store it in the refrigerator for a few hours before serving. The meringue is best enjoyed on the same day, but it can be stored in an airtight container for up to 1 day.

Servings and Timing

Servings: 6-8

Total time: 2 hours (including cooling time)

Variations

• Tropical Pavlova: Top the meringue with tropical fruits like mango, pineapple, and passion fruit for a refreshing tropical twist.

• Berry Pavlova: Use an assortment of fresh berries like strawberries, raspberries, blueberries, and blackberries for a vibrant, fruity topping.

• Chocolate Pavlova: Add cocoa powder to the meringue mixture for a chocolate-flavored base and top with whipped cream and chocolate shavings or melted chocolate.

• Citrus Pavlova: Top with a combination of citrus fruits such as oranges, grapefruits, and mandarins for a tangy, refreshing contrast to the sweet meringue.

Storage/Reheating

Storage: Pavlova is best enjoyed immediately, as the meringue can soften over time. If you need to store it, keep the meringue and the whipped cream/fruit topping separate. Store the meringue in an airtight container at room temperature for up to 1 day, and refrigerate the whipped cream and fruit for up to 4 hours. Assemble right before serving.

Reheating: Pavlova does not need to be reheated. If stored and you need to refresh the meringue, you can place it in a low oven (about 250°F or 120°C) for 5-10 minutes to restore some crispiness, but it’s best served fresh.

FAQs

1. Can I make Pavlova ahead of time?

Yes, you can make the meringue ahead of time and store it in an airtight container for up to 1 day. The whipped cream and fruit should be added just before serving.

2. How do I prevent the meringue from cracking?

To prevent cracking, make sure the meringue cools slowly in the oven with the door ajar after baking. This helps prevent sudden temperature changes that can cause cracks.

3. Can I use store-bought whipped cream for Pavlova?

While homemade whipped cream is recommended for the best texture and flavor, you can use store-bought whipped cream as a shortcut if you’re short on time.

4. Can I make Pavlova without cornstarch?

Cornstarch helps stabilize the meringue and gives it a light, marshmallow-like interior. It’s best to use it, but if you don’t have it, you can omit it and still get a delicious result.

5. How can I make the meringue more colorful?

For a pop of color, you can gently fold in a small amount of food coloring into the meringue mixture before baking. Light pastel shades work best for a subtle effect.

6. Why is my Pavlova too soft or sticky?

If your meringue is too soft or sticky, it may not have been baked long enough, or it may not have reached stiff peaks when whipped. Make sure to bake it until it’s dry and crisp, and beat the egg whites until stiff peaks form.

7. Can I use frozen fruit for topping?

While fresh fruit is preferred, you can use frozen fruit that has been thawed. Just be sure to drain any excess liquid from the thawed fruit to avoid sogginess.

8. How do I know when the meringue is done baking?

The meringue is done when it’s dry to the touch and sounds hollow when tapped. It should have a pale, golden color. It’s best to let it cool in the oven with the door slightly ajar to avoid cracks.

9. Can I add chocolate to the meringue mixture?

Yes, you can add cocoa powder to the meringue mixture for a chocolate-flavored Pavlova base. Just be sure to fold it gently to avoid deflating the egg whites.

10. Can I make a mini Pavlova instead of one large one?

Yes, you can make individual mini Pavlovas by spooning smaller rounds of meringue onto the baking sheet. Bake them for a slightly shorter time (about 45 minutes), and top each mini Pavlova with whipped cream and fruit.

Conclusion

Pavlova is a light, elegant dessert that’s perfect for any special occasion. With its crisp, airy meringue, creamy topping, and fresh fruit, it offers a delightful combination of textures and flavors that are sure to impress. Whether you prefer it with berries, tropical fruits, or a chocolate twist, Pavlova is a versatile dessert that can be customized to suit your taste. Make it ahead of time for a stress-free dessert option, and enjoy the beauty and deliciousness of this classic treat.