Description
This classic Pavlova Cake is a delicate meringue dessert with a crisp crust and soft, light inside, topped with whipped cream and fresh berries. It requires careful preparation and slow baking at a low temperature to achieve the perfect texture. Once cooled and decorated, it makes a stunning treat for special occasions with a balance of sweetness and freshness.
Ingredients
Meringue
- 180 g Egg whites (whites of approximately 6 eggs)
- 300 g Super fine sugar
- 1½ teaspoon Cream of tartar (or substitute with ½ tablespoon freshly squeezed lemon juice or vinegar)
- 1 tablespoon Cornstarch
- ½ tablespoon Vanilla extract
- ¼ teaspoon Salt
Whipped Cream Topping
- 230 g Heavy cream (36% fat content, very cold)
- 30 g Powdered sugar
- 1 teaspoon Vanilla extract
Decoration
- Fresh berries (such as strawberries, blueberries, raspberries)
- Powdered sugar (for dusting)
- Fresh mint leaves
Instructions
- Preheat Oven: Preheat your oven to 195°F (90°C) without fan. Line a baking tray with parchment paper or a silicone baking mat. Use a digital thermometer to verify temperature accuracy, crucial for pavlova.
- Prepare Egg Whites: Add cream of tartar to room temperature egg whites in a stand mixer. If using lemon juice or vinegar, wait until whites foam before adding. Begin whisking on low speed to stabilize the whites.
- Add Sugar Slowly: When egg whites are foamy, gradually add superfine sugar one tablespoon at a time while increasing mixer speed to medium-high. This step is key to a smooth meringue.
- Whip to Stiff Peaks: Continue whipping on high until the meringue is thick, glossy, and holds stiff peaks. Test by rubbing a bit between fingers—no grittiness means sugar is dissolved. Avoid overwhipping.
- Add Flavor and Salt: Mix in vanilla extract and salt, then briefly whip to combine evenly.
- Fold in Cornstarch: Gently fold cornstarch into the meringue with a rubber spatula, preserving airiness and volume.
- Shape Pavlova: Spread or pipe the meringue in an 8-inch (20 cm) circle on the tray, raising edges slightly to create a shallow center well. Add decorative swoops or peaks if desired.
- Bake Slowly: Bake for 2½ hours at 195°F (90°C). Start checking at 2 hours; the pavlova should feel dry to touch but not browned.
- Cool Gradually: Turn off the oven, crack the door open, and leave the pavlova inside to cool completely for several hours to avoid cracking.
- Prepare Whipped Cream: Whip cold heavy cream with powdered sugar until soft peaks form, add vanilla extract, then whip just until fluffy and pipeable.
- Decorate and Serve: Top pavlova with whipped cream, fresh berries, sprinkle with powdered sugar, and garnish with mint leaves before serving.
- Storage Instructions: Keep undecorated pavlova in an airtight container at room temperature up to 2 days away from humidity. Decorated pavlova should be served immediately or refrigerated for up to 1 day; meringue will soften thereafter.
Notes
- Ensure egg whites are free from any yolk or grease for optimal volume.
- Use superfine sugar for quick dissolution; granulated sugar may cause grit.
- Do not use fan or convection setting in the oven; a low stable heat is essential.
- Allow pavlova to cool inside the oven to prevent cracks from temperature shock.
- Serve pavlova soon after decorating to maintain crisp texture.
- Pavlova is best eaten fresh, as the meringue will soften when topped with moist ingredients.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
