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Dreamy Pavlova Recipe

Dreamy Pavlova Recipe


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4.7 from 30 reviews

  • Total Time: 1 hour and 45 minutes
  • Yield: 7 1x

Description

Delightful pavlova merges Australian and New Zealand culinary traditions with a cloud-like meringue dessert. Crisp exterior and marshmallow center showcase fresh seasonal fruits, creating an elegant finale to any celebration.


Ingredients

Scale
  • 4 large egg whites
  • 1 cup (200 g / 7 oz) granulated sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 2 tablespoons (30 ml) powdered sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups (360 ml) fresh fruit (strawberries, raspberries, kiwi, passion fruit, or blueberries)
  • 1 cup (240 ml / 8 fl oz) heavy whipping cream

Instructions

  1. Preparation: Cover a baking sheet with parchment paper, draw a 7-inch circular template on the reverse side to avoid direct pencil contact.
  2. Meringue Formation: Whip egg whites in a spotless bowl until soft peaks emerge, gradually integrating sugar while continuously beating to achieve a lustrous, voluminous texture.
  3. Mixture Enhancement: Delicately incorporate cornstarch, white vinegar, and vanilla extract into the meringue using gentle folding techniques to preserve its airy composition.
  4. Shaping and Positioning: Carefully spread the meringue onto the prepared parchment paper, crafting a circular disk with elevated edges and a central depression for future toppings.
  5. Baking Process: Place the meringue in a preheated oven, then immediately reduce temperature to its lowest setting, allowing slow baking to develop a crisp exterior while maintaining a marshmallow-like interior.
  6. Cooling Technique: After baking, switch off the oven and allow the pavlova to cool completely within, preventing potential cracking from sudden temperature fluctuations.
  7. Finishing Touches: Delicately transfer the meringue to a serving platter, lavishly top with softly whipped cream and an array of vibrant seasonal fruits, then dust with a gossamer layer of powdered sugar just before presenting.

Notes

  • Avoid Moisture Contamination: Ensure all utensils are completely dry and free from any oil or grease, as even a tiny amount can prevent egg whites from forming stiff peaks.
  • Temperature Control Matters: Use room temperature egg whites for maximum volume and separate them carefully to prevent any yolk contamination, which can hinder proper meringue formation.
  • Gentle Folding Technique: Use a spatula with smooth, deliberate strokes when incorporating cornstarch and vinegar, maintaining the delicate air bubbles that give pavlova its signature light texture.
  • Cooling Strategy: Never rush the cooling process; leaving the pavlova in the turned-off oven prevents sudden temperature changes that can cause immediate cracking or structural collapse.
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Australian/New Zealand

Nutrition

  • Serving Size: 7
  • Calories: 250
  • Sugar: 26 g
  • Sodium: 20 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 60 mg