What You’ll Love About This Recipe
Homemade Pavlova is a delightfully airy dessert that’s easier to make than you might think. It combines a crispy outer shell with a soft, marshmallow-like center, topped with fresh fruit and whipped cream.
You’ll love how simple it is to whip up with just a few pantry staples. The contrast of textures makes every bite a treat, from the crackly crust to the creamy filling. Plus, it’s a showstopper that looks as impressive as it tastes, perfect for any occasion.
Recipe
Pavlova is a classic dessert featuring a crisp meringue shell topped with whipped cream and fresh fruit. This delicate treat is perfect for any occasion and is surprisingly simple to make at home.
Ingredients:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 ½ cups heavy cream
- 2 tbsp powdered sugar
- Fresh fruit (strawberries, kiwi, raspberries, or passion fruit) for topping
Instructions:
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
- In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, a spoonful at a time, until stiff, glossy peaks form.
- Gently fold in the vinegar, cornstarch, and vanilla extract.
- Spread the meringue onto the prepared circle, forming a slight indentation in the center.
- Bake for 1 hour 15 minutes, then turn off the oven and let the pavlova cool completely inside.
- Whip the heavy cream with powdered sugar until soft peaks form. Spread over the cooled meringue and top with fresh fruit.
Notes:
- Make sure the bowl and beaters are completely grease-free for the best meringue.
- Avoid opening the oven while baking to prevent cracking.
Equipment:
- Electric mixer
- Parchment paper
- Baking sheet
Time:
- Prep time: 20 minutes
- Cooking time: 1 hour 15 minutes
Cuisine: Australian/New Zealand
Serving: 6-8 servings
Nutrition
Pavlova is a light and airy dessert that’s surprisingly low in calories. Here’s the nutritional breakdown for a typical serving.
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 30 g |
| Protein | 2 g |
| Fat | 3 g |
| Sugar | 25 g |
| Fiber | 0.5 g |
What To Serve With It
I love serving my pavlova with a mix of fresh fruits like berries, kiwi, and mango, which adds both color and a burst of sweetness. A generous dollop of whipped cream on top makes it even more indulgent and balances the crisp meringue. It’s a simple pairing that turns the dessert into something truly special.
Fresh Fruit Selection
Picking the perfect fresh fruit to pair with your pavlova is like adding the final brushstrokes to a masterpiece—it’s all about color, flavor, and texture. I love using berries like strawberries, raspberries, or blueberries for their bright colors and sweet-tart balance. Kiwi adds a vibrant green pop and a tangy kick, while mango brings tropical sweetness. Citrus segments, like orange or grapefruit, offer a revitalizing zing. Don’t forget passionfruit—it’s a game-changer with its intense flavor. I always aim for a mix that not only tastes fantastic but also looks stunning, creating that wow factor when you serve it.
Whipped Cream Topping
Kicking off the whipped cream topping, it’s all about getting that light, fluffy texture just right. I start with cold heavy cream, a splash of vanilla extract, and a hint of powdered sugar. Whipping it by hand or with a mixer, I stop just when soft peaks form—too much, and it turns buttery. Once dolloped onto the pavlova, it’s like a cloud cushioning the fresh fruit. I love pairing it with berries like strawberries or kiwi, but you can’t go wrong with passionfruit or mango. The cream’s sweetness balances the crisp meringue, making every bite a heavenly mix of textures.
