Print

Easy Pavlova Recipe

Print Recipe

★★★★★

4.8 from 89 reviews

This Easy Pavlova recipe creates a delicate and elegant dessert featuring crisp and light meringue nests with a marshmallow-like interior. Topped with luscious whipped cream and fresh seasonal fruits, it offers a perfect balance of sweetness and texture, ideal for special occasions or a refreshing treat.

Ingredients

Scale

Meringue

  • 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)

Whipped Cream

  • 1 1/2 cups heavy whipping cream (very cold)
  • 2–3 tablespoons powdered sugar or granulated sugar

Toppings

  • 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)

Instructions

  1. Preheat and prepare: Preheat your oven to 225˚F (about 107˚C) and line a large baking sheet with parchment paper to prevent sticking and easy cleanup.
  2. Beat egg whites: Using a stand mixer, beat the room temperature egg whites on high speed for 1-2 minutes until soft peaks form. Gradually add sugar, continuing to beat on high for 7-10 minutes until you achieve stiff, glossy peaks and sugar is fully dissolved (test by rubbing a pinch of meringue between fingers).
  3. Add flavor and stabilize: Quickly mix in lemon juice and vanilla extract (if using), then gently fold in cornstarch until well combined. This mixture will help maintain the meringue’s texture and stability.
  4. Shape and bake meringue nests: Pipe 3 to 3 1/2 inch diameter circles of meringue onto the parchment paper using a large star tip. Make a gentle indentation in the center of each circle to create a nest shape for filling. Bake at 225˚F for 1 hour and 15 minutes, then turn off the oven and leave the meringues inside for an additional 30 minutes to finish drying out without browning.
  5. Cool meringues: Transfer meringue nests on parchment to a wire rack or counter to cool completely to room temperature, ensuring crisp outer texture and soft marshmallow interior.
  6. Prepare whipped cream: Beat cold heavy cream and sugar with a mixer for 3-5 minutes until it thickens and becomes pipeable, perfect for topping the pavlovas.
  7. Assemble the pavlovas: Pipe or spoon the whipped cream generously into the center of each cooled meringue nest. Arrange fresh fruit and preferred sauces or garnishes on top for a colorful, vibrant presentation.
  8. Serve and store: Serve assembled pavlovas within 4 hours for optimal texture and freshness. Alternatively, store meringue nests without whipped cream and toppings in an airtight container at room temperature in a low humidity environment for 3-5 days; whip cream and add fruit just before serving.

Notes

  • Ensure egg whites are at room temperature for better whipping volume and stability.
  • Gradually adding sugar is key to achieving stiff, glossy peaks.
  • Be sure to fully dissolve sugar to avoid grainy texture in meringue.
  • Use parchment paper to prevent sticking and make transfer easier.
  • Leave pavlovas in turned-off oven for extra drying time—this results in the perfect crisp shell with soft inside.
  • Do not assemble until ready to serve to maintain meringue crispness.
  • Store in a low humidity environment to prevent meringue from becoming sticky or soggy.

Keywords: easy pavlova, meringue dessert, whipped cream dessert, fruit pavlova, Australian dessert

Find it online: https://thefoodrecipe.com/easy-pavlova-recipe/