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Easy Pavlova Recipe

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4.2 from 11 reviews

This Easy Pavlova recipe yields a delightful, light, and crispy meringue dessert with a soft and marshmallow-like center, topped with homemade whipped cream and fresh fruits. Perfectly baked to achieve the ideal texture, this pavlova is a stunning and refreshing treat for any occasion.

  • Total Time: 4 hours 50 minutes
  • Yield: 8 servings

Ingredients

Meringue Base

  • 5 large egg whites, room temperature
  • 1 cup superfine sugar (pulse granulated sugar in a food processor)
  • 2 tsp cornstarch
  • 1 tsp vanilla extract (clear extract to prevent discoloration)
  • 1 tsp vinegar

Topping

  • 1.5 cups homemade whipped cream
  • 1 cup strawberries, washed, diced, and patted dry
  • 1/2 cup blueberries, washed and patted dry
  • 2 kiwis, peeled and diced
  • 2 tbsp pomegranate seeds (optional)
  • 1/2 to 3/4 cup strawberry jam, warmed in microwave

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pavlova base.
  2. Beat Egg Whites: In a large mixing bowl, beat the egg whites until they become foamy and hold soft peaks, ensuring they are airy for a light meringue.
  3. Add Sugar and Cornstarch: Gradually add superfine sugar and cornstarch to the egg whites while continuing to beat the mixture to combine thoroughly.
  4. Mix Vanilla and Vinegar: Stir in the vanilla extract and vinegar until stiff peaks form. Test by rubbing a little of the mixture between two fingers to ensure it is no longer gritty, indicating the sugar is fully dissolved.
  5. Shape Meringue: Use a spatula to spread the meringue mixture into a 9-inch circle on a large round baking tray lined with parchment paper. For accuracy, draw a 9-inch circle on the parchment paper before spreading.
  6. Bake: Place the tray in the oven and immediately reduce the temperature to 240 degrees Fahrenheit. Bake for 90 minutes without opening the oven door to prevent collapsing.
  7. Cool in Oven: After baking, turn off the oven and leave the pavlova inside to cool and dry out further for 2-3 hours or overnight for best texture.
  8. Add Toppings: Once cooled, spread the homemade whipped cream evenly over the pavlova base.
  9. Decorate with Fruit: Arrange diced strawberries, blueberries, diced kiwis, and optional pomegranate seeds on top of the whipped cream for a colorful, fresh finish.
  10. Drizzle Jam: Warm the strawberry jam in the microwave, then drizzle it generously over the fruit-topped pavlova.
  11. Serve: Serve the pavlova immediately to enjoy the perfect contrast of crispy shell, soft center, creamy topping, and fresh fruit.

Notes

  • Use room temperature egg whites for better volume and stability when whisking.
  • Clear vanilla extract prevents discoloration of the white meringue.
  • Do not open the oven door during baking to avoid collapsing the meringue.
  • Cooling the pavlova in the oven helps it dry out perfectly for that crisp exterior and soft interior.
  • The pavlova is best served fresh, but can be refrigerated after adding toppings for a short period.
  • Superfine sugar can be made by pulsing granulated sugar in a food processor for finer texture.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand
  • Diet: Vegetarian

Find it online: https://avascooking.com/easy-pavlova-recipe/