Description
This Perfect Pavlova recipe yields a crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh mixed fruit for a light, elegant dessert perfect for any special occasion.
Ingredients
Meringue
- ¾ cup egg whites (approximately 6 large eggs), room temperature (175g/6.2oz)
- 1 ½ cups caster sugar (superfine sugar) (300g / 10.5oz)
- 3 teaspoons corn flour (US cornstarch)
- 1 ½ teaspoons cream of tartar
Topping
- ¾ cup whipping cream (or heavy cream)
- 2 cups mixed fresh fruit (such as strawberries, kiwi, blueberries, passionfruit)
Instructions
- Preheat oven: Preheat your oven to 120°C (110°C fan forced) or 245°F. Trace around the base of an 8-inch cake pan using a non-toxic pencil onto a sheet of baking paper to create a guide for shaping the pavlova.
- Beat egg whites: Using a stand mixer with the whisk attachment or a handheld electric beater, beat the egg whites on low to medium speed until soft peaks form, about 5 minutes.
- Add sugar gradually: Add caster sugar one tablespoon at a time, counting to 20 between each addition. After all sugar is incorporated, increase the mixer speed to medium-high and continue whisking until the meringue is thick, glossy, and holds stiff peaks. Test by rubbing the mixture between your fingers; it should feel smooth, not grainy.
- Incorporate dry ingredients: Sift corn flour and cream of tartar over the meringue mixture, then gently whisk just enough to combine without knocking out air.
- Prepare baking paper: Flip the baking paper so the pencil side is down and secure it on a large baking sheet by dotting small meringue bits in each corner and pressing down.
- Shape the pavlova: Spoon the meringue onto the baking paper and use a spatula to spread it into a circle following the traced guide. Create small upward sweeps around the edge to form a slightly raised border, then level the top.
- Bake and cool: Bake in the preheated oven for 1 ½ hours. Turn the oven off afterward and leave the pavlova inside undisturbed for at least 2 hours to dry out and cool completely.
- Prepare topping and serve: Whip the cream to just stiff peaks using an electric mixer. Carefully transfer the cooled pavlova to a serving plate, spread the whipped cream over the top, and decorate with the mixed fresh fruit. Serve immediately.
- Feedback: Enjoy your pavlova and please leave a comment and rating to share your experience with others.
Notes
- Use room temperature egg whites to achieve better volume when whipping.
- Adding sugar slowly and allowing it to dissolve completely ensures a smooth, glossy meringue.
- Cream of tartar stabilizes the meringue, helping it hold its shape and texture.
- Leaving the pavlova in the cooling oven allows it to dry out gently, preventing cracks.
- Use a variety of fresh fruits for vibrant color and flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
