(No Ratings Yet)
Loading...Pavlova is Australia's iconic meringue dessert, featuring a shatteringly crisp white shell that gives way to a soft, marshmallow-like center. Crowned with billowy whipped cream and a tumble of fresh berries, it strikes the perfect balance of crunch, cream, and fruit. This version uses a hot oven to set the crust quickly, then drops the temperature low to dry the interior into that signature chewy texture.
Prep Time25 mins
Cook Time90 mins
Total Time115 mins
Servings8
Yield1 pavlova (8 servings)
Nutrition Facts
Per serving (estimated)
- 215 kcalCalories
- 9 gFat
- 5 gSaturated Fat
- 31 gCarbs
- 1 gFiber
- 28 gSugar
- 3 gProtein
- 55 mgSodium
- 95 mgPotassium
- 35 mgCalcium
- 0.3 mgIron
- 8 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the meringue base
- 4 large egg whites (about 120 g), at room temperature
- 1 cup (215 g) caster sugar (superfine sugar)
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
For the topping
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
- 2 tablespoons passion fruit pulp (optional)
- 1 tablespoon shaved dark chocolate or toasted flaked almonds (optional)
Directions
- Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper; draw an 8-inch (20 cm) circle on the paper as a guide, then flip it over so the ink is underneath.
- Place the egg whites and salt in a spotlessly clean, grease-free mixing bowl. Beat with an electric mixer on medium speed until soft peaks form, about 2 minutes.
- With the mixer running on high, gradually add the sugar one tablespoon at a time, beating well after each addition until the meringue is thick, glossy, and holds stiff, billowy peaks (about 6-8 minutes total). To test, rub a little meringue between your fingers; it should feel smooth, not gritty.
- Sprinkle the cornstarch and vinegar over the surface, add the vanilla, and gently fold through with a spatula until just combined.
- Spoon the meringue onto the parchment circle, building up the sides to form a shallow nest with a slight dip in the center. Bake for 90 minutes without opening the oven door, then turn the oven off and let the pavlova cool completely inside the oven (at least 1 hour) to prevent cracking.
- Just before serving, whip the cream with the powdered sugar and vanilla until soft, cloud-like peaks form. Pile the cream into the center of the cooled pavlova.
- Scatter the fresh berries generously over the cream, drizzle with passion fruit pulp if using, and finish with shaved chocolate or toasted almonds. Slice with a sharp serrated knife and serve immediately.
Cook’s Notes
- Make sure your bowl and beaters are completely free of grease or yolk; even a trace of fat will prevent the egg whites from whipping to full volume.
- Always add sugar gradually, a tablespoon at a time, so it fully dissolves; gritty sugar will weep moisture during baking and leave you with a soft, sticky shell.
- Cooling the pavlova in the turned-off oven is the secret to a crack-free shell that stays crisp on the outside.
- Assemble just before serving; once topped with cream, the meringue begins to soften and should be eaten within an hour or two.
- Caster sugar works best, but you can pulse regular granulated sugar in a blender for 30 seconds to achieve a similar fine texture.
