Pavlova
A meringue based dessert with crispy edges and soft, light texture on the inside. Topped with whipped cream and fresh fruits, this pavlova is light, refreshing and easy to make.
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Servings: 1 8-inch pavlova
Ingredients
For Pavlova
- 4 large egg whites (or 122g egg whites)
- 1 cup (200g) granulated sugar
- 1/2 tablespoon cornstarch, sifted
- 1 teaspoon (5ml) lemon juice, cream of tartar or white wine
- 1 teaspoon (5ml) pure vanilla extract
For Whipped Cream and Topping
- 1 cup (240ml) heavy cream cold
- 2 tablespoons granulated or powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F/175°C. Draw an 8-inch circle on parchment paper. Line the baking sheet with the parchment paper (with the drawn circle downside).
- Make Pavlova: In a mixer bowl fitted with a whisk attachment, beat egg whites on low-medium speed until soft peak forms. With the mixture still on, gradually add sugar in 3 additions, beating for 30 seconds between, then increase to high speed and beat until stiff peaks form. The meringue at this time will be glossy, and the sugar is fully dissolved (You can check the sugar by rubbing the meringue between your fingers, if you can feel smooth, no granules then it’s ready). The peaks should be stiff enough that when the whisk is lifted, the peak can stand straight up. Add the vanilla extract, the cream of tartar and cornstarch, either fold them in by hand or beat them on low speed until just combined.
- Spread meringue onto the prepared parchment paper, shaping it into a 8-inch circle with the help of the circle you drew earlier. Create the edges that are taller than the center (the center later will hold the whipped cream and fruit/sauce).
- Place pavlova in the oven. And immediately reduce heat to 215°F (101°C) right after you close the door. Bake for 120 minutes until the pavlova is pale in color and dry at the edges. Turn off the oven and, without opening the door, let pavlova cool completely in the oven. It will slightly crack while cooling in the oven and it’s ok.
- For the whipped cream: Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream, powdered sugar and vanilla extract until stiff peaks form.
- When the pavlova is completely cool, top it with whipped cream and fresh fruit. You can add fruity sauce or leave it out. Serve it right away. Store leftovers in an airtight container in the refrigerator.
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