Pavlova
A meringue crisp on the outside and soft as marshmallow within, piled high with whipped cream and fresh fruit — the beloved dessert of New Zealand and Australia. Named after the ballerina Anna Pavlova, it's a showstopper from just a few simple ingredients.
Ingredients
- Meringue
- Egg whites · room temperature4
- Sugar · caster/fine1 cup
- Cornstarch1 tbsp
- Vinegar · or lemon juice1 tsp
- Vanilla extract1 tsp
- Topping
- Heavy cream · for whipping1 cup
- Sugar2 tbsp
- Fresh fruit · strawberry, blueberry, raspberry, kiwi
Steps
- ⏲ 10 min
Heat the oven to 150C and line a baking sheet with parchment. The whites and bowl must be grease-free.
- ⏲ 7 min
Whip the egg whites to soft peaks, then add the sugar a spoonful at a time until stiff and glossy.
- ⏲ 1 min
Gently fold in the cornstarch, vinegar, and vanilla — these give the marshmallowy center.
- ⏲ 3 min
Shape into a 20cm round on the parchment, building the sides up so the center is slightly hollow.
- ⏲ 70 min
Lower the oven to 120C and bake 1 hour to 1 hour 15 minutes, until dry and faintly cream-colored.
- ⏲ 60 min
Turn off the oven and let it cool completely with the door ajar — cooling too fast causes cracks.
Just before serving, spread with whipped cream and pile on fresh fruit.
Tips & Variations
Variations
- Mini pavlovas: Bake several small ones for individual servings.
- Passionfruit: Spoon passionfruit pulp over the top (classic down under).
- Chocolate pavlova: Fold a little cocoa into the meringue.
- Lemon curd: Swirl lemon curd with or instead of the cream.
Tips
- Keep the whites and bowl completely grease-free or the meringue won't rise.
- Add the sugar gradually and dissolve it fully for a smooth, stable meringue.
- Cornstarch and vinegar are the secret to the soft marshmallow center.
- Cool it slowly in the oven to reduce cracks; add cream and fruit just before serving.
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