Description
A delicate meringue dessert with a crisp outer shell and marshmallow-like center, topped with whipped cream and fresh fruit for a light and elegant treat.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
- For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh fruit (berries, kiwi, passionfruit, mango)
Instructions
- 1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide.
- 2. In a clean, dry bowl, beat egg whites until soft peaks form.
- 3. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and sugar is fully dissolved.
- 4. Gently fold in cornstarch, vinegar, and vanilla.
- 5. Spoon meringue onto parchment, spreading to fill the circle and shaping edges slightly higher than the center to form a nest.
- 6. Bake for 1 hour 15 minutes, then turn off oven and let pavlova cool completely inside oven with the door slightly ajar.
- 7. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- 8. Top cooled pavlova with whipped cream and fresh fruit just before serving.
Notes
- Make sure the bowl and beaters are grease-free for best meringue volume.
- Cool the pavlova in the oven to prevent cracking.
- Assemble just before serving to keep the meringue crisp.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian, New Zealand
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 28g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pavlova, meringue dessert, whipped cream, fruit topping