Pavlova is a light, airy dessert with a crisp meringue shell and soft, marshmallow-like interior, topped with whipped cream and fresh fruits. Originating from Australia and New Zealand, it is elegant, refreshing, and ideal for festive occasions.
Ingredients
Meringue:
- 4 large egg whites
- 1 cup (200g) granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Topping:
- 1 cup (240ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (300g) mixed fresh berries (strawberries, kiwi, blueberries, raspberries)
Instructions
- Preheat oven and prepare pan
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Draw a 9-inch circle as a guide. - Make meringue
Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Fold in cornstarch, vinegar, and vanilla. - Shape and bake
Spoon meringue onto circle, forming a shallow well in the center. Bake 1 hour 15 minutes, then turn off oven and let meringue cool inside with door slightly open. - Prepare topping
Whip cream with powdered sugar and vanilla until soft peaks form. - Assemble pavlova
Top cooled meringue with whipped cream and fresh berries just before serving.
Tips for Pavlova
- Use room temperature egg whites for better volume.
- Do not open oven during baking to prevent cracking.
- Assemble just before serving to maintain crisp exterior.
Uses for Pavlova
Ideal for festive occasions, summer desserts, or elegant dinner parties. Can be decorated with seasonal fruits or edible flowers.
