Name: Easy Pavlova Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: Australian/New Zealand
Ingredients: 6 large egg whites (room temperature); 1 1/2 cups granulated sugar or superfine sugar; 2 teaspoons cornstarch; 1/2 tablespoon lemon juice; 1/2 tablespoon vanilla extract (optional); 1 1/2 cups heavy whipping cream (very cold); 2-3 tablespoons powdered sugar or granulated sugar; 4-5 cups fresh fruit of choice (strawberries, cherries, blueberries, raspberries, kiwi, blackberries, passionfruit); Lemon curd; Strawberry, raspberry, or chocolate sauces; Chocolate shavings, lemon wedges, mint leaves, florals (optional garnish)

Ingredients

6 large egg whites (room temperature)

1 1/2 cups granulated sugar or superfine sugar

2 teaspoons cornstarch

1/2 tablespoon lemon juice

Optional: 1/2 tablespoon vanilla extract

1 1/2 cups heavy whipping cream (very cold)

2-3 tablespoons powdered sugar or granulated sugar

4-5 cups fresh fruit of choice (strawberries, cherries, blueberries, raspberries, kiwi, blackberries, passionfruit)

Lemon curd (optional)

Sauces like strawberry, raspberry, or chocolate (optional)

Chocolate shavings, lemon wedges, mint leaves, or edible flowers for garnish (optional)

Instructions

Step 1: Preheat your oven to 225˚F and line a large baking sheet with parchment paper.

Step 2: Using a stand mixer, beat the egg whites on high speed for 1-2 minutes until soft peaks form.

Step 3: Gradually add the sugar while continuing to beat on high speed for 7-10 minutes, until stiff, glossy peaks form and the sugar is fully dissolved (test by rubbing a pinch between your fingers).

Step 4: Mix in the lemon juice and vanilla extract (if using), then fold in the cornstarch until well combined.

Step 5: Pipe 3 to 3 1/2 inch circles of the meringue onto the prepared baking sheet using a large star tip. Gently press the centers down with a spoon to create space for the cream.

Step 6: Bake for 1 hour and 15 minutes. After baking, turn off the oven and leave the meringues inside for an additional 30 minutes to cool slowly.

Step 7: Transfer the pavlovas to a wire rack to cool completely.

Step 8: To make the whipped cream, beat the cold heavy cream with sugar until soft peaks form, about 3-5 minutes.

Step 9: Pipe or spoon whipped cream into the center of each pavlova, then top with fresh fruit, lemon curd, sauces, and garnishes as desired.

Step 10: Serve within 4 hours of assembling, or store pavlova shells without whipped cream in an airtight container for up to 3 days.

Tips & Variations

Use room temperature egg whites for better volume and faster whipping.

Make sure your mixing bowl and beaters are clean and free of any grease.

For added flavor, try folding in a teaspoon of almond extract instead of vanilla.

If you don’t have a piping bag, you can spoon the meringue to form the circles and create a slight hollow in the middle with the back of a spoon.

Experiment with different fruits and toppings such as passionfruit pulp, toasted nuts, or edible flowers for a unique twist.

Storage

Store pavlova shells in an airtight container at room temperature in a low humidity environment for 3-5 days. Once whipped cream and toppings are added, it is best to consume within 4 hours to maintain texture and freshness. The assembled dessert does not store well due to the cream softening the meringue.

FAQs

Can I make pavlova ahead of time?

Yes, you can prepare the meringue shells a few days in advance and store them in an airtight container. Add whipped cream and fruit just before serving to keep the shells crisp.

Why does my pavlova get sticky?

Sticky pavlova often results from high humidity or underbaking. Bake at a low temperature and allow the meringue to cool completely in the oven to prevent stickiness.