Here’s a classic Pavlova recipe—a crisp meringue shell with a soft marshmallow-y inside, topped with cream and fresh fruit 🍓🥝🍰
Pavlova
Ingredients
Meringue Base
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla extract
Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (optional)
- 1 tsp vanilla extract
- Fresh fruit: strawberries, kiwi, blueberries, passionfruit, etc.
Instructions
- Prep Oven
- Preheat oven to 250°F (120°C).
- Line a baking sheet with parchment paper. Draw a 7–8 inch circle for guidance.
- Make Meringue
- In a clean, dry bowl, beat egg whites on medium speed until soft peaks form.
- Gradually add sugar, 1 tbsp at a time, beating until stiff, glossy peaks form.
- Gently fold in cornstarch, vinegar, and vanilla.
- Shape
- Spoon meringue onto the parchment circle, forming a shallow well in the center for toppings.
- Smooth edges, slightly higher rim.
- Bake
- Bake 1–1.5 hours until meringue is dry to the touch.
- Turn off oven and leave meringue inside to cool completely (prevents cracking).
- Whip Cream
- Whip heavy cream, powdered sugar, and vanilla until soft peaks.
- Assemble
- Spoon whipped cream into the meringue well.
- Top with fresh fruit.
Tips for Perfection
- Egg whites: Ensure no yolk or grease.
- Sugar: Add slowly for a glossy, stable meringue.
- Storage: Assemble right before serving; meringue softens over time.
- Variations: Drizzle with chocolate or passionfruit pulp.
If you want, I can also give you a mini Pavlova version, tropical Pavlova with mango & passionfruit, or chocolate Pavlova 😄
