Easy Pavlova Recipe

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.

Course Dessert

Cuisine Australian or New Zealand

Method Bake

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings

Calories 245

Author Lily Ernst

Ingredients

Pavlova

6 large egg whites at room temperature
1 & 1/2 cups (300g) granulated sugar
2 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract

Toppings

1 cup heavy whipping cream
3 Tbsp powdered sugar
1/2 tsp vanilla extract
2-3 cups mixed fruit I used strawberries, blueberries, blackberries, and green grapes

Instructions

Preheat oven to 300F. Trace an 8″ circle onto a sheet of parchment and set aside.
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.
6 large egg whites, 1 & 1/2 cups (300g) granulated sugar
In a pinch bowl, combine the cornstarch and vinegar, mix into a slurry and add to the meringue along with the vanilla.
2 tsp cornstarch, 1 tsp white vinegar, 1 tsp vanilla extract
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).
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.
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, close the door, 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 with the door closed.
Just before serving, beat the heavy cream, powdered sugar, vanilla extract together until medium or stiff peaks form.
1 cup heavy whipping cream, 3 Tbsp powdered sugar, 1/2 tsp vanilla extract
Spoon the whipped cream on top of the pavlova and decorate with the fruit. Slice using a sharp serrated knife.
2-3 cups mixed fruit

Nutrition