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pavlova
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Pavlova

Pavlova is made with egg whites and sugar to make a meringue, baked, and then topped with whipped heavy cream. This dessert is very creamy and soft, almost like a marshmallow and the best part is you can pair it with any fruit of your choice.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Resting Time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American, Australian, Newzeland
Keyword: Pavlova
Servings: 8
Author: Saba Ahmad

Equipment

Ingredients

  • 4 egg whites
  • 1 cup sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 tsp cornstarch or corn flour

Toppings

  • 1.5 cups heavy whipping cream
  • 2 tbsp powdered sugar
  • 10 strawberries or any other fruit of your choice

Instructions

  • Preheat your oven to 225°F.
  • With the help of a plate or a bowl draw an 8-inch circle on the parchment paper.

Make the Meringue

  • Separate the egg whites and egg yolks. You only need egg whites for this recipe.
  • Add egg whites into a stand mixer and blend them using a whisk attachment for 2 minutes.
  • Once they become milky, add 1 cup of regular sugar and keep mixing for another 10 minutes on high speed or until stiff peaks form.
  • Now add 2 tsp of cornstarch, 1 tsp of lemon juice, and 1 tsp of vanilla extract and fold gently. Don't over-mix the batter as it tends to lose air.
  • Transfer the meringue to the paper in the form of a circle. Use a spatula to make a dent in the middle of the circle.
  • Now bake it right away at 225°F for 1 hour and 15 minutes.
  • After 1 hour and 15 minutes, turn off the oven but leave the pavlova for 30 minutes in the hot oven to set.
  • Let it cool completely before adding any toppings or removing parchment paper.
  • Add heavy cream and 2 tbsp of powdered sugar in a stand mixer. Mix it until soft peaks form or it's thick enough to spread.
  • Transfer the pavlova to the serving tray, and top it with whipped cream and strawberries.

Video

Notes

Note:
  1. Use a little bit of the meringue on the corners of the baking tray to stick the parchment paper to the tray.
  2. Do not flatten the meringue too much as it will spread while baking.
  3. You can use any seasonal fruit such as mango, blueberries, or raspberries.
  4. If you like to double the recipe make sure you have oven space to bake it right away.