Easy Pavlova with Fruit Medley

Crisp on the outside, marshmallowy on the inside, and topped with billowy whipped cream and a vibrant fruit medley, this pavlova is sure to steal the show at any gathering. Plus, it’s simpler to make than you might think!

Why you’ll love this recipe:

• Easy streamlined method – Pavlova can be very technical, but it can be made easy. In this recipe, I’ll highlight the key factors for success without overcomplicating it.
• Perfect texture – The contrast between the crispy outer shell and cloud-like, melt-in-your-mouth center makes every bite feel like heaven.
• Exquisite taste – The pavlova itself tastes like a lightly toasted, fluffy marshmallow. The whipped cream adds a rich and creamy flavor and the fresh fruit adds a bit of tartness and vibrance to balance all the components

Ingredients you’ll need for the pavlova:

• Egg whites – The egg whites serve as the foundation of the pavlova, providing structure and stability to the meringue. When whipped, the proteins in the egg whites trap air, creating a light and airy texture.
• Sugar (preferably superfine or caster) – Sugar not only adds sweetness to the pavlova but also plays a critical role in stabilizing the whipped egg whites. As sugar is gradually incorporated into the egg whites, it dissolves, creating a glossy meringue with a smooth texture.
• Cornstarch – Cornstarch acts as a stabilizer in the pavlova, helping to absorb excess moisture to prevent the meringue from “weeping”.
• White vinegar – White vinegar serves as an acid in the pavlova recipe, which helps to strengthen the protein structure of the egg whites and stabilize the meringue.
• Vanilla extract – Vanilla extract enhances the flavor of the pavlova, imparting a warm and aromatic note to the meringue.
• Heavy or whipping cream – When whipped, this transforms into a luxurious and airy topping for the pavlova. Its rich and creamy texture contrasts beautifully with the lightness of the pavlova. It also serves as a decadent cushion for the fruit.
• Powdered sugar – Used to sweeten the whipped cream. It also helps stabilize it because powdered sugar contains cornstarch, helping the whipped cream hold its shape for longer periods.
• Assorted fruits: The assortment of fresh fruits adds color, freshness, and texture to the pavlova. Additionally, the acidity from the fruit helps to balance the sweetness and richness of the meringue and whipped cream.

How to make a pavlova:

(The ingredient amounts are listed in the printable recipe card further below.)

1. Preheat oven to 300F. Trace an 8″ circle onto a sheet of parchment and set aside.
2. In a large mixing bowl, beat the egg whites to soft peaks (a peak that curls over). Slowly mix in the sugar, one tablespoon at a time. The meringue will start to appear glossy at this point. Continue mixing until all the sugar has been added.
3. In a pinch bowl, combine the cornstarch and vinegar, mix into a slurry and add to the meringue along with the vanilla.
4. Continue beating until all the sugar has dissolved (the mixture should feel smooth when rubbed between your fingers) and stiff peaks form (when the beater is lifted, the mixture holds a strong peak that does not move).
5. Dab a small amount of meringue onto all four corners of your baking sheet (this helps keep the parchment paper in place) and place the prepared parchment paper on top (pencil or pen side down). Pile the meringue into the middle of the circle.
6. Using an offset spatula or large spoon, spread out the meringue into an 8″ circle as drawn. Create a furrow along the edges using the same offset spatula or spoon, smooth out the top surface edges, and then create a divot in the center. Place in the oven, reduce the temperature to 200F, and bake for 90 minutes. Turn off the oven and let the pavlova slowly cool inside the oven for 4 hours or overnight.

Expert tips:

• Avoid making pavlovas on humid and rainy days – The pavlova will absorb the extra moisture in the air, causing it to possibly shrink too much in the oven or become sticky upon cooling.
• Make sure all equipment is clean and dry – I like to wipe my mixing bowl, the beater, and all my utensils with a paper towel dampened with vinegar before I start, to make sure it’s all clean and there is no grease on any surface area.
• Use superfine or caster sugar – The smaller granules dissolve faster than regular granulated sugar. You can get away with using granulated sugar – it will just take longer to dissolve.
• Use fresh store-bought eggs – The protein structure in fresh egg whites is stronger and will produce a more stable meringue.
• Separating the eggs – Be careful when separating the eggs and do not let any egg yolk get mixed in with the egg whites. Egg yolks contain fat, which can interfere with the whipping process and prevent the egg whites from achieving stiff peaks. It’s best to separate the egg whites over a small bowl and adding them into your mixing bowl one at a time.
• Make sure all the sugar has dissolved – Take a little meringue to your fingertip and rub it between your thumb and index finger. If it feels gritty, then it needs more time being whisked. Keep checking periodically until the meringue feels smooth.
• Do not open the oven door during baking – The sudden temperature change might cause the pavlova to collapse. Just turn on the light and look through the glass to check on how your pavlova is progressing.

How to serve:

Pavlovas are commonly served topped with whipped cream and fresh fruit. Variations can include a variety of fruits, flavored creams, along with fruit curds like lemon or passion fruit, and additional toppings like chopped nuts and chocolate shavings.

FAQ:

You might also like:

• Lemon Meringue Pie
• Angel food Cake
• Victoria Sponge Cake

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Recipe adapted from The Flavor Bender