Name: The Perfect Pavlova Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 3 h 50 min
Cuisine: Australian
Ingredients: ¾ cup egg whites (approximately 6 large eggs), room temperature (175g / 6.2oz); 1 ½ cups caster sugar (superfine sugar) (300g / 10.5oz); 3 teaspoons corn flour (US cornstarch); 1 ½ teaspoons cream of tartar; ¾ cup whipping cream (or heavy cream); 2 cups mixed fresh fruit (such as kiwi, strawberries, blueberries, passionfruit, and mango)

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Introduction

Pavlova is a light and airy dessert featuring a crisp meringue shell with a soft, marshmallow-like center. Topped with whipped cream and fresh fruit, it makes a stunning and delicious treat perfect for any special occasion or gathering.

A round pavlova dessert with a thick white meringue base showing smooth ridges on the sides, topped with a generous layer of creamy white whipped cream that looks soft and fluffy, covered with a colorful mix of fresh fruits including halved bright red strawberries, whole red cherries, round blue blueberries, vibrant green kiwi chunks, and red raspberries scattered on top. The pavlova is placed on a white plate set on a round wooden board. Around the pavlova on a white marbled surface are a silver cake knife, a knife with a black handle, a few scattered raspberries, a small stack of white plates with scalloped edges, and a small white bowl filled with more sliced and whole fresh fruits, along with two forks. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup egg whites (approximately 6 large eggs), room temperature (175g / 6.2oz)
1 ½ cups caster sugar (superfine sugar) (300g / 10.5oz)
3 teaspoons cornflour (cornstarch)
1 ½ teaspoons cream of tartar
¾ cup whipping cream (or heavy cream)
2 cups mixed fresh fruit

Instructions

Step 1: Preheat the oven to 120°C (110°C fan-forced) or 245°F. Trace the base of an 8-inch cake pan onto a sheet of baking paper using a non-toxic pencil.
Step 2: In a stand mixer with the whisk attachment, or using a handheld mixer, beat the egg whites on low to medium speed until they reach the soft peak stage, about 5 minutes.
Step 3: Add the caster sugar one tablespoon at a time, waiting to count to 20 between each addition. Once all sugar is added, increase the speed to medium-high and whisk until the mixture is thick, glossy, and forms stiff peaks. Test by rubbing some between your fingers; it should feel smooth and not grainy.
Step 4: Sift the cornflour and cream of tartar over the meringue and whisk briefly to incorporate.
Step 5: Place small dots of meringue on the corners of the pencil side of the baking paper, then flip the paper onto a large baking sheet to secure it.
Step 6: Spoon the meringue onto the baking paper and shape into a circle following the traced line. Use a spatula to sweep from the bottom to the top around the edges and smooth the top.
Step 7: Bake for 1 ½ hours. Then turn off the oven and leave the pavlova inside to cool completely, undisturbed, for at least 2 hours.
Step 8: Just before serving, whip the cream to barely stiff peaks. Transfer the pavlova gently to a serving plate, spread the cream on top, and decorate with mixed fresh fruit.
Step 9: Enjoy your pavlova and consider leaving a comment or rating if you found the recipe helpful!

Tips & Variations

Make sure your mixing bowl and beaters are completely clean and free of grease; any fat can prevent the egg whites from whipping properly.
Use superfine caster sugar for the best texture and sweetness without graininess.
Try different fruits like kiwi, passionfruit, or berries to add your favorite flavors and colors.
For extra stability, add a teaspoon of vinegar instead of cream of tartar.

Storage

Store the pavlova base in an airtight container at room temperature for up to 2 days; it will soften if refrigerated. Once topped with cream and fruit, serve immediately as it will become soggy if left too long. Leftover whipped cream can be stored covered in the refrigerator for 1–2 days.

How to Serve

A white scalloped plate holds a slice of pavlova with three visible layers: a light crisp meringue base with a slightly cracked surface, a thick layer of soft white whipped cream in the middle, and a topping of fresh fruit including a red strawberry, a dark red cherry, a red raspberry, a small blue blueberry, and a slice of green kiwi at the edge. A woman's hand holds a small silver knife with a white handle, cutting through the cream layer. The plate rests on a grey white marbled surface, with blurred white scalloped plates and a larger pavlova topped with mixed colorful berries in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pavlova base ahead of time?

Yes, the meringue base can be made a day or two in advance and stored in an airtight container. Add cream and fruit just before serving for the best texture.

Why did my meringue turn out sticky or weepy?

This can happen if there is humidity in the kitchen or if the meringue was undercooked. Make sure to bake at the correct temperature and allow the pavlova to cool completely in the turned-off oven to prevent weeping.