Published
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Classic Pavlova
pavlova meringue baking fruit dessert
Pavlova is a delicate and airy dessert with a crisp crust and soft, marshmallow-like center, made from slow-baked meringue. Typically topped with whipped cream and fresh fruits, it’s perfect for special occasions and summer desserts.
Info
- Prep Time: 20 minutes
- Baking Time: 1 hour to 1 hour 15 minutes
- Cooling Time: At least 1 hour in oven
- Servings: 6–8
Ingredients
- Egg whites – 120g (about 4 large egg whites)
- Granulated sugar – 200g
- Cornstarch – 1 teaspoon
- Cream of tartar – 1/4 teaspoon
- Vanilla extract – 1 teaspoon
- White vinegar or lemon juice – 1 teaspoon
Toppings (optional but classic)
- Heavy whipping cream – 1 cup (240ml), whipped
- Fresh fruits – sliced kiwi, strawberries, blueberries, or passionfruit
Procedure
- Preheat oven to 250°F (120°C). Line a baking tray with parchment paper and draw an 8-inch circle as a guide. Flip the parchment over so the pencil side is down.
- In a large clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add granulated sugar, 1 tablespoon at a time, beating until the mixture is glossy and forms stiff peaks.
- Add cornstarch, vanilla extract, and vinegar. Gently fold to incorporate without deflating the meringue.
- Spoon the meringue into the center of the circle on the parchment. Use a spatula to shape it into a round with a slight dip in the center to hold the toppings.
- Bake for 60–75 minutes, until the outside is firm and dry but not browned.
- Turn off the oven and allow the Pavlova to cool inside with the door ajar for at least 1 hour.
- Just before serving, top with whipped cream and fresh fruits.
Notes
- Avoid opening the oven during baking to prevent cracking.
- Meringue should feel dry to the touch but soft inside when sliced.
- Best assembled shortly before serving to maintain crisp texture.