Pavlova
Discover the elegance of Pavlova, a light and airy dessert with a crisp meringue shell and a soft, marshmallow-like center, crowned with pillows of freshly whipped cream and vibrant seasonal fruits like berries, kiwi, or passion fruit. This show-stopping treat is easier than you think, requiring just a handful of pantry staples—egg whites, sugar, and a touch of vinegar—to create its signature texture. Perfect for celebrations or as a stunning centerpiece for your dessert table, Pavlova combines a delicate balance of sweetness and tanginess with its luscious toppings. With a bake time that ensures a flawless meringue and serving suggestions customizable to your favorite fruits, Pavlova is a timeless classic that’s sure to wow every guest.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 2 teaspoons Cornstarch
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 250 ml Heavy cream
- 2 tablespoons Powdered sugar
- 150 grams Fresh fruit (berries, kiwi, or passion fruit pulp)
Instructions
Preheat your oven to 120°C (250°F) and line a baking sheet with parchment paper. Draw a circle (about 20 cm in diameter) on the parchment paper as a guide, then flip the paper over so the ink or pencil does not touch the meringue.
In a clean mixing bowl, use an electric mixer to whip the egg whites on medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Once all the sugar has been added, increase the speed to high and whip until the meringue is glossy, holds stiff peaks, and the sugar is fully dissolved (rub a bit of meringue between your fingers to ensure there are no sugar grains).
Sift the cornstarch over the meringue and gently fold it in, along with the white vinegar and vanilla extract, using a spatula.
Spoon the meringue onto the prepared baking sheet, spreading it within the circle you traced. Use a spatula to create a slight indentation in the center to hold the toppings later.
Bake the meringue in the preheated oven for 90 minutes, then turn off the oven and leave the meringue inside to cool completely with the oven door slightly ajar. This prevents cracking.
While the meringue cools, whip the heavy cream with powdered sugar until soft peaks form. Keep the whipped cream chilled until ready to use.
Once the meringue has cooled, transfer it gently to a serving plate. Top the center with whipped cream and arrange the fresh fruit on top.
Serve immediately and enjoy this delicate masterpiece!
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 228.1 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
