Pavlova
A delicate meringue dessert with a crisp exterior and marshmallow-soft interior, topped with whipped cream and fresh fruit. Named after the Russian ballerina Anna Pavlova, this elegant Australian and New Zealand favorite is light, airy, and perfect for showcasing seasonal fruits.
Ingredients
- 6 egg whites, at room temperature
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 1/2 cups granulated sugar
- 2 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream, cold
- 2 tbsp powdered sugar
- 2 cups fresh mixed berries (strawberries, blueberries, raspberries), hulled and sliced if large
- 2 kiwi fruit, peeled and sliced
- 2 passionfruit (optional), pulp scooped out
- as needed fresh mint leaves (for garnish)
Instructions
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1
Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw an 8-inch circle on the parchment paper, then flip the paper over so the ink side is down.
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2
In a large clean, dry bowl, beat 6 at room temperature egg whites, 1/2 tsp cream of tartar, and 1/4 tsp salt with an electric mixer on medium speed until soft peaks form.
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3
Gradually add 1 1/2 cups granulated sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until the meringue is glossy and stiff peaks form, about 5-7 minutes.
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4
Sprinkle 2 tsp cornstarch, 1 tsp white vinegar, and 1 tsp vanilla extract over the meringue. Gently fold in with a rubber spatula until just combined.
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5
Spoon the meringue onto the circle on the parchment paper, spreading it to fill the circle. Use the back of a spoon to create a slight depression in the center, building up the sides slightly higher.
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6
Place in the oven and immediately reduce temperature to 225°F (110°C). Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. The exterior should be crisp and pale in color.
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7
Turn off the oven and leave the pavlova inside with the door closed until completely cool, at least 1 hour or overnight.
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8
Just before serving, whip 1 1/2 cups cold heavy cream and 2 tbsp powdered sugar until soft peaks form.
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9
Carefully transfer the cooled pavlova to a serving plate. Top with the whipped cream, spreading it into the center depression.
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10
Arrange 2 cups hulled and sliced if large fresh mixed berries (strawberries, blueberries, raspberries), 2 peeled and sliced kiwi fruit, and if using, 2 pulp scooped out passionfruit (optional) over the whipped cream.
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11
Garnish with fresh as needed fresh mint leaves (for garnish) if desired.
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12
Serve immediately. Once assembled, the pavlova should be eaten within a few hours as the meringue will start to soften from the cream.