Description
Pavlova is a show-stopping dessert that combines a crisp, delicate meringue shell with a soft, marshmallow-like interior. Topped with a vibrant assortment of fresh fruits and whipped cream, it’s a perfect balance of textures and flavors. This light, airy dessert is named after the famous Russian ballerina Anna Pavlova and is a popular treat in both Australia and New Zealand. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving something sweet and refreshing, Pavlova is sure to impress.
Ingredients
Scale
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh fruits for topping (such as kiwi, strawberries, blueberries, passion fruit, or raspberries)
Ingredient Highlights
- Egg Whites: The base of Pavlova is made from whipped egg whites, which give the meringue its light, airy texture.
- Sugar: Granulated sugar is used to stabilize the meringue and create its crisp texture. Powdered sugar is used in the whipped cream for extra smoothness.
- Vinegar and Cornstarch: These ingredients help stabilize the meringue and create a soft, marshmallow-like interior.
- Fresh Cream: Whipped cream is used to top the meringue and adds richness and smoothness to the dessert.
- Fresh Fruits: The colorful fruits on top add a burst of flavor and a fresh, tangy contrast to the sweetness of the meringue.
Instructions
Prepare the Meringue:
- Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch (23 cm) circle on the paper to guide the shape of the meringue. Flip the parchment paper over so the pencil marks don’t touch the meringue.
- Whisk the Egg Whites: In a clean, dry mixing bowl, whisk the egg whites with an electric mixer on medium speed until soft peaks form, about 2-3 minutes.
- Add Sugar Gradually: With the mixer on high speed, add the granulated sugar one tablespoon at a time, allowing the sugar to dissolve fully between additions. Continue beating until the meringue is stiff and glossy, about 5-7 minutes.
- Add Vanilla, Vinegar, and Cornstarch: Gently fold in the vanilla extract, vinegar, and cornstarch, making sure everything is well incorporated without deflating the meringue.
- Shape the Meringue: Spoon the meringue onto the prepared baking sheet, using the circle as a guide. Smooth the edges to form a round, slightly raised meringue shell. Create a small indentation in the center where the whipped cream and fruit will go later.
- Bake the Meringue: Bake the meringue for 1 hour 15 minutes or until the outside is crisp and lightly golden. Turn off the oven and let the meringue cool completely in the oven with the door slightly ajar.
Prepare the Whipped Cream:
- Whisk the Cream: In a separate bowl, beat the heavy cream with the powdered sugar and vanilla extract until soft peaks form, about 3-4 minutes.
- Chill the Cream: Keep the whipped cream refrigerated until you’re ready to assemble the Pavlova.
Assemble the Pavlova:
- Top the Meringue: Once the meringue has completely cooled, transfer it to a serving platter. Spoon the whipped cream into the center of the meringue, spreading it evenly across the surface.
- Add the Fresh Fruit: Top the whipped cream with fresh fruits like sliced kiwi, berries, passion fruit, or any fruit of your choice.
- Serve Immediately: Serve the Pavlova immediately to enjoy the crispness of the meringue with the fresh, fruity topping.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 150-200 kcal
- Carbohydrates: 36g
- Protein: 2g