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Best Pavlova Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 74 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand
  • Diet: Vegetarian

Description

This classic Pavlova recipe delivers a light, crisp meringue shell with a soft, marshmallow-like center. Topped with freshly whipped cream and vibrant berries, it’s a perfect dessert for celebrations or any special occasion.

Ingredients

Scale

Meringue:

  • 6 egg whites (at room temperature)
  • 1 1/2 cups granulated/caster sugar
  • pinch salt
  • 3 tsp cornflour/cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla essence

Topping:

  • 1 cup cream (for whipping)
  • strawberries or other fresh berries (for serving)

Instructions

  1. Preheat the oven: Set your oven to 300°F (150°C) to get it ready for baking the meringue.
  2. Prepare your equipment: Soak a paper towel in a little white vinegar and use it to thoroughly clean your mixing bowl and whisk attachment to ensure no grease remains. Discard the vinegar-soaked paper towel afterwards.
  3. Whisk egg whites: Beat the egg whites with a pinch of salt until stiff peaks form, ensuring the meringue can hold its shape.
  4. Add sugar gradually: Slowly incorporate the sugar in 1/4 cup increments, whisking about a minute after each addition. Continue until the sugar is fully dissolved; test by rubbing a small amount between your fingers for smoothness.
  5. Whisk for volume: After adding all the sugar, whisk on high speed for an additional 3 minutes until the mixture is thick, glossy, and stiff.
  6. Prepare stabilizers: Mix the cornflour, vinegar, and vanilla essence in a small bowl.
  7. Combine ingredients: Fold the cornflour mixture gently into the meringue until just combined to maintain texture.
  8. Shape the pavlova: Line a 12-inch round pizza tray with baking paper. Scoop the meringue onto the paper and form a circle about 8-9 inches in diameter. Use a spatula to shape smooth, neat lines from the base to the top.
  9. Bake initial phase: Reduce oven temperature to 250°F (120°C) and place the pavlova on the middle shelf.
  10. Bake until set: Bake for 1 hour to 1 hour and 15 minutes. The pavlova should be lightly browned and dry to the touch. Use the oven light to monitor without opening the door unnecessarily.
  11. Cool slowly: Turn off the oven and leave the pavlova inside with the door closed for 3 hours to cool gradually and develop the perfect texture.
  12. Prepare topping: Whip the cream until soft peaks form.
  13. Serve: Spoon the whipped cream gently into the center of the cooled pavlova and top with fresh strawberries or berries of your choice.

Notes

  • Ensure your mixing bowl and whisk are completely clean and free of any fat to achieve proper stiff peaks.
  • Whipping egg whites at room temperature improves volume and texture.
  • Adding sugar gradually and ensuring it’s fully dissolved is key to a smooth, glossy meringue.
  • Cooling the pavlova slowly in the oven helps prevent cracks and preserve its soft center.
  • You can substitute berries with passionfruit pulp or kiwi for variation.

Find it online: https://yumrecipesfood.com/best-pavlova-recipe/