Pavlova
An exquisite Australian dessert with a crunchy meringue exterior and soft, marshmallowy center, topped with whipped cream and vibrant berries.
Ingredients
For the Meringue
- 6 large egg whites (at room temperature) Use room temperature eggs for better volume.
- 1.5 cups granulated/caster sugar Caster sugar is preferred for best results.
- 1 pinch salt Enhances flavor.
- 3 tsp cornflour/cornstarch Stabilizes the meringue.
- 1 tsp white vinegar Ensures perfect structure.
- 1 tsp vanilla essence Adds aromatic depth.
For the Topping
- 1 cup cream (for whipping) Whip until soft peaks form.
- Strawberries or other fresh berries Use for topping.
Instructions
Preparation
- Preheat the oven to 300°F (150°C).
- Soak a paper towel in white vinegar and wipe the mixing bowl and whisk attachment to remove any oils.
- In the cleaned bowl, whisk together the egg whites and a pinch of salt until stiff peaks form.
- Gradually add the sugar, about 1/4 cup at a time, whisking for roughly one minute after each addition.
- Once all sugar is added, whisk on high for an additional 3 minutes until mixture is thick and glossy.
- In a small bowl, combine the cornflour/cornstarch, vinegar, and vanilla essence. Gently fold this into the meringue.
- Line a 12' round pizza tray with baking paper.
- Scoop the meringue mixture onto the lined tray, forming a circle about 8-9' in diameter.
- Gently shape the Pavlova using a spatula, creating swirls for a beautiful finish.
Baking
- Reduce the oven temperature to 250°F (120°C) and place the Pavlova on the middle shelf.
- Bake for 1 hour to 1 hour and 15 minutes. It should turn light brown and may crack slightly.
- Turn off the oven and leave the Pavlova inside for 3 hours to cool completely.
Serving
- Once cool, whip the cream until soft peaks form and spoon it into the center of the Pavlova.
- Top with fresh berries before serving.
Notes
Use room temperature eggs for better volume. Ensure bowl and whisk are clean for optimal results. Consider adding powdered sugar to whipped cream for sweetness.