pavlova recipe
A light, crisp meringue dessert topped with sweetened whipped cream and fresh fruit — this pavlova recipe is perfect for holidays, celebrations, or any time you want an elegant, show-stopping dessert.
Ingredients
- 4 large egg whites room temperature
- 1 cup 200g caster sugar (or finely processed granulated sugar)
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
- 1 cup 240ml heavy cream, chilled
- 2 tablespoons powdered sugar
- Fresh fruit for topping berries, kiwi, mango, or passionfruit
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw a 7-inch circle as a guide.
- In a clean mixing bowl, beat egg whites until soft peaks form.
- Gradually add caster sugar, one tablespoon at a time, beating until stiff, glossy peaks form and sugar is fully dissolved.
- Gently fold in cornstarch, vinegar, and vanilla extract with a spatula.
- Spread meringue onto parchment in the circle, shaping with slightly higher edges to form a nest.
- Bake for 1 hour 15 minutes, or until the outside is crisp and dry but still pale.
- Turn off oven, leave door slightly ajar, and cool pavlova completely inside oven.
- Just before serving, whip cream with powdered sugar until soft peaks form.
- Spread whipped cream over pavlova and top with fresh fruit. Serve immediately.
Notes
- For best results, make pavlova on a dry, non-humid day.
- Store the unfilled shell in an airtight container at room temperature for up to 24 hours.
- Do not refrigerate the baked shell (it will soften).
- Top with whipped cream and fruit just before serving for the perfect texture.