Pavlova Recipe – Australian Special
Pavlova is a meringue-based dessert known for its light, crisp exterior and soft, marshmallow-like interior. It generally features a large, round meringue base topped with whipped cream and fresh fruit. Made from egg whites and sugar, the meringue is baked at a low temperature to create its unique texture.
- Prep Time30 min
- Cook Time1 hr 30 min
- Perform Time2 hr
- Total Time4 hr
Meringue Base:
- 4 large egg whites
- 1 cup (200 g) granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
Topping:
- 1 cup (240 ml) heavy cream
- 2 tablespoons powdered sugar
- Fresh fruit (e.g., strawberries, kiwi, berries)
- Optional: mint leaves for garnish
Preheat Oven:
Preheat to 275°F (135°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide.
Prepare Meringue:
Beat 4 egg whites on medium speed until soft peaks form.
Gradually add 1 cup sugar, beating on high until stiff, glossy peaks form.
Fold in 1 teaspoon cornstarch, 1 teaspoon white vinegar, and 1/2 teaspoon vanilla extract.
Shape Meringue:
Spoon the meringue onto the parchment paper within the circle. Shape into a mound with slightly raised edges and a depression in the center.
Bake:
Bake for 1 hour 15 minutes, or until crisp and hollow-sounding. Turn off the oven and let the meringue cool inside with the door slightly ajar.
Prepare Topping:
Whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form.
Spread whipped cream over the cooled meringue
Add Toppings:
Top with fresh fruit and optional mint leaves.
Serve:
Serve immediately or within a few hours. Enjoy fresh!
Recipe Notes:
Room Temperature Eggs: Ensure egg whites are at room temperature for better volume.
Sugar Addition: Gradual addition helps dissolve sugar fully.
Cooling: Cool meringue in the oven to prevent cracking.
Serving: Best served fresh to maintain meringue’s crispness.
