Pavlova is a classic dessert that’s light, airy, and perfect for any occasion. With a crisp meringue shell, soft marshmallow-like inside, and fresh fruit topping, it’s both stunning and irresistible.
Ingredients (Serves 6–8)
For the Meringue:
4 large egg whites, at room temperature
1 cup (200g) caster sugar
1 tsp white vinegar or lemon juice
1 tsp cornstarch (cornflour)
For the Topping:
1 cup (250ml) heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Fresh fruit: strawberries, kiwi, blueberries, passionfruit
Instructions
1. Preheat Oven
Preheat your oven to 250°F (120°C).
Line a baking tray with parchment paper and draw a 7–8 inch circle as a guide.
2. Make the Meringue
Beat egg whites in a clean, dry bowl until soft peaks form.
Gradually add caster sugar, 1 tablespoon at a time, while continuing to beat.
Add vinegar and cornstarch; gently fold in.
3. Shape the Pavlova
Spoon meringue onto the parchment paper circle.
Smooth edges and create a slight well in the center to hold the cream later.
4. Bake
Bake for 60–70 minutes at 120°C (250°F).
Turn off the oven and let the pavlova cool inside for 1 hour.
This ensures a crisp outside and soft, marshmallow-like inside.
5. Whip the Cream
Whip heavy cream with powdered sugar and vanilla until soft peaks form.
6. Assemble
Place whipped cream in the center of the cooled meringue.
Top with fresh fruits of your choice.
Tips for the Perfect Pavlova
Make sure no egg yolk gets into the whites. Even a tiny bit can prevent proper whipping.
Use room-temperature egg whites for maximum volume.
Don’t open the oven while baking—temperature changes can crack the meringue.
Add fruit just before serving to keep the pavlova crisp.