Pavlova is a dessert that has always, for some reason intrigued me. Pavlova for me is one of those desserts that looks so beautiful and time-consuming. It wasn’t until I made it that I learned how easy Pavlova is to make.
Pavlova is a beautiful dessert that comes from the land down under, Austalia, well maybe.
Yes, That is my husband this past summer in front of the famous Sydney Opera House. He didn’t indulge in Pavlova during his trip down under but he may have been there at the wrong time of the year. Pavlova is typically eaten on Christmas in Australia and New Zealand.
While it is debated where the recipe originated, I am not here to settle that dispute. I am here to share my tips for making the best pavlova that you can.
Pavlova is a beautiful baked, marshmallowy meringue dessert. It is like meringue cookies but much bigger and topped with whipped cream and fruit. While it is easy to make there is more to it than just whipping up some egg whites until they are fluffy.
Easy Steps to Make a Perfect Pavlova
- The first step when making pavlova is to check the weather because you do not want to make pavlova on a rainy day. You want the least amount of moisture in the air as possible.
- On a good sunny day, preheat oven to 260 degrees F. Use an oven thermometer to make sure your oven is at the correct temperature.
- Start with your egg whites. The egg whites should be at room temperature for best whipping. When separating be careful to not get any yolk in the whites or they will not properly whip up.
- The next ingredient is sugar, in pavlova you need 1/4 cup sugar for each egg white. Caster sugar is preferable. Caster sugar is finer and dissolves faster. You will want to mix cornstarch in with your sugar and slowly add to your whipping egg whites. The cornstarch will help stabilize the meringue. You will whip things until the mixture feels smooth and creamy between your fingers and you can no longer feel the sugar crystals. Be careful not to overwhip your meringue, this can lead to your pavlova cracking.
- Add in flavoring and vinegar. Vinegar is also used to help stabilize the meringue and help prevent collapsing.
- Dollop your meringue in a circle on parchment paper. I dollop freehanded but feel free to draw a circle.
- Carefully smooth the outside edges of your pavlova. Add swirls if desired. Leave a slight depression in the middle.
- Bake your pavlova for one hour and then turn off your oven and do not open it again. You can leave your pavlova in the oven overnight. The goal is to let it dry out
- Add whipped cream and fruit. Topp with some homemade whipped cream in the center and then add your favorite fruits on top. Kiwi is traditional but most any fruit will work well. I chose berries, including a few that were drizzled with chocolate.
- Serve! Enjoy your delicious pavlova!
There you have the steps to make a beautiful dessert that your friends and family will love. Try it for yourself and see how easy it is to make this beautiful dessert!
- 4 egg whites
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 2 teaspoons cornstarch
- 2 cups (1 pint) heavy cream
- 3 tablespoons Confectioner Sugar
- 1 teaspoon Vanilla extract or paste
- kiwi, peeled and sliced or other favorite fruit and or berries
- Preheat oven to 250 degrees F (120 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk sugar and cornstarch in a bowl. Set aside.
- Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.
- Pour ¼ of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixtures is incorporated and the egg whites are glossy and thick. When rubbing the mixture between your fingers it should not feel gritty.
- Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
- Spoon mixture onto the parchment paper in a circle. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake in the preheated oven for 1 hour.
- Let pavlova cool overnight in the oven. Do not open oven door while cooling.
- Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.
- Transfer Pavlova to a serving plate. Top with whipped cream and fresh fruit and berries.
Recipe adapted from Easy Pavlova and Chef John’s Pavlova with Strawberries