Description
This Perfect Pavlova Recipe produces a light, crisp meringue base topped with luscious whipped cream and fresh mixed fruit. With a crisp exterior and marshmallow-like interior, this classic dessert is elegantly simple and ideal for any special occasion or summer treat.
Ingredients
Scale
Meringue
- 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
Topping
- ¾ cup whipping cream (or heavy cream)
- 2 cups mixed fresh fruit (such as kiwi, strawberries, blueberries, passionfruit, and mango)
Instructions
- Preheat the oven: Set your oven to 120°C (110°C fan forced) or 245°F. Trace around the base of an 8-inch cake pan with a non-toxic pencil onto a sheet of baking paper to create a guide for shaping the pavlova.
- Beat egg whites: Using a stand mixer fitted with the whisk attachment or a handheld electric beater, whisk the egg whites on low to medium speed until soft peaks form, roughly 5 minutes.
- Add sugar gradually: Add the caster sugar one tablespoon at a time, counting slowly to 20 between each addition. After all the sugar is incorporated, increase the speed to medium-high (but not the highest setting) and whisk until the mixture is thick, glossy, and holds stiff peaks. Test by rubbing a small amount between your fingers; it should feel smooth without graininess.
- Incorporate dry ingredients: Sift the corn flour and cream of tartar over the meringue and whisk just a few seconds to combine without deflating the mixture.
- Prepare the baking paper: Flip the baking paper over and make small meringue dots in each corner to help it stay in place on the baking tray. Then place it on a large baking sheet.
- Shape the pavlova: Spoon the meringue mixture onto the baking paper and use a spatula to gently shape it into a circle following the pencil outline. Make sweeping motions from the bottom to the top around the edges, then level out the top.
- Bake the pavlova: Bake in the oven for 1 ½ hours. After baking, turn off the oven and leave the pavlova inside undisturbed for at least 2 hours to cool completely and dry out.
- Prepare the topping: Just before serving, whip the cream to barely stiff peaks using an electric mixer. Gently transfer the pavlova to a serving plate, spread the whipped cream over the top, and arrange the mixed fresh fruit on top.
- Serve and enjoy: Serve immediately after topping for the best texture. Don’t forget to leave a comment and rating to share your feedback!
Notes
- Make sure egg whites are at room temperature for better volume and stability.
- Be patient when adding sugar to ensure it dissolves completely and the meringue is smooth, which avoids graininess.
- Leaving the pavlova in the cooling oven helps prevent cracking and ensures a crisp exterior with a soft, marshmallow center.
- Use fresh, ripe seasonal fruits for the best flavor and vibrant presentation.
- This pavlova is best served the same day it is assembled to maintain optimal texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian, New Zealand
Keywords: pavlova, meringue dessert, whipped cream, fresh fruit dessert, Australian dessert, New Zealand dessert, light dessert
