Pavlova Recipe
Indulge in the sheer delight of a classic Pavlova, a cloud-like dessert that melts hearts with its crisp meringue shell and luscious, marshmallow-soft center. Crowned with velvety whipped cream and a cascade of vibrant, juicy fruits, this masterpiece is a symphony of textures and flavors. Perfect for celebrations or a dreamy treat, Pavlova is your ticket to creating magical, unforgettable moments with every bite.
Equipment
- 1 Electric Mixer For beating egg whites to stiff peaks.
- 1 Mixing Bowl Large enough to hold and mix the meringue.
- 1 Baking Sheet To bake the meringue base.
- 1 Parchment Paper To line the baking sheet and prevent sticking.
- 1 Spatula For spreading and shaping the meringue.
- 1 Cooling rack To cool the meringue completely before decorating.
- 1 Measuring Cups & Spoons For accurate ingredient measurements.
- 1 Serving Plate To present the Pavlova beautifully.
Ingredients
- 4 Large Egg Whites At room temperature for best results.
- 1 Cup Granulated Sugar Superfine sugar works best for smooth meringue.
- 1 Teaspoon White Vinegar Helps stabilize the meringue.
- 1 Teaspoon Cornstarch Adds structure to the meringue.
- 1 Teaspoon Vanilla Extract For a touch of flavor in the meringue.
- 1 Cup Heavy Cream Whipped for topping the Pavlova.
- 2 Tablespoons Powdered Sugar To sweeten the whipped cream.
- Assorted Fresh Fruits Suggested, strawberries, kiwi, and passionfruit.
Instructions
- Preheat the Oven ; Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide.
- Beat Egg Whites ; In a clean mixing bowl, use an electric mixer to beat the egg whites on medium speed until soft peaks form.
- Add Sugar Gradually ; Slowly add the granulated sugar, one tablespoon at a time, beating continuously. Continue until the mixture is glossy and stiff peaks form.
- Incorporate Cornstarch, Vinegar, and Vanilla Gently fold in the cornstarch, vinegar, and vanilla extract with a spatula until just combined.
- Shape the Meringue ; Spoon the meringue onto the prepared baking sheet, using the circle as a guide. Shape it into a nest with slightly raised edges.
- Bake ; Reduce the oven temperature to 250°F (120°C) and bake for 1 hour 15 minutes. Once baked, turn off the oven and let the meringue cool completely inside with the door slightly ajar.
- Prepare Whipped Cream ; In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Assemble the Pavlova ; Carefully transfer the cooled meringue to a serving plate. Spread the whipped cream over the top, then decorate with fresh fruits.
- Serve ; Slice and serve your beautiful Pavlova immediately. Enjoy!