Pavlova Recipe
This traditional pavlova recipe is the ultimate dessert with its perfect balance of a crispy exterior and a soft, marshmallowy center. This timeless classic is not only visually stunning but also incredibly versatile, it is the star of any occasion, from elegant celebrations to casual get-togethers.
Servings 9
Calories 2231kcal
Ingredients
- 6 egg whites = 9” pavlova, (202g)
- 1.5 c caster sugar (350g)
- 2 teaspoon lemon juice (9.6ml)
- 2 teaspoon cornstarch (5g)
- 1 teaspoon vanilla extract (4.3g)
Whipped Cream
- 1 c whipping cream (240ml)
- 3 tbs sugar (38g)
- ½ teaspoon vanilla extract (2g)
Instructions
Preparation
- Preheat oven to 265°F/130°c, pavlova will bake for 65 minutes (1:05hr) and then cool 4 hours or overnight in the oven. Simply turn off the oven and walk away.
- Draw a circle onto parchment, for use at the end. Turn drawn side over, so ink is on the underside of the parchment.
- Pre-wipe bowl with lemon, the acidity will clean any fats off the surface of the bowl. Egg whites will not create their fluffy magic in the presence of fat, so make sure your beaters are clean as well.
Method
- Place egg whites into bowl cleaned with lemon on medium speed for 1 minute, adding sugar a spoonful at a time. Using a wire whip, whip until soft peaks form.
- Add, lemon juice, cornstarch, vanilla, whip until stiff peaks.
- Spoon mix onto parchment, pile high into the middle of the drawn circle on parchment. Form your merengue into the circle shape. Make a well in the middle, sweep outer edges upward for aesthetics.
- Bake in oven for 1:05 minutes, at the end, turn off the oven and allow to cool in the oven where the temperature is controlled. Do not remove from the oven. I always place a big note on the door so a family member will not accidentally use the oven while the pavlova is cooling.
- Top with whipped cream and fresh fruit. You can also add a fruit curd for additional dimension, or drizzle with honey.
For the Whipped Cream
- Whip ingredients to desired firmness. This is less sweet, as the pavlova has plenty of sweetness.
Notes
- If you do not have fine caster sugar. Do not worry, measure your regular sugar and give it a quick grind in your food processor.
- For mini 3” pavlova’s (yields 7-8) bake on 250° for 45 minutes. Turn off the oven, and walk away for 4hrs or overnight.
Nutrition
Serving: 1serving | Calories: 2231kcal | Carbohydrates: 348g | Protein: 26g | Fat: 87g | Saturated Fat: 55g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 269mg | Sodium: 367mg | Potassium: 546mg | Fiber: 0.1g | Sugar: 345g | Vitamin A: 3499IU | Vitamin C: 5mg | Calcium: 174mg | Iron: 1mg