What oven temperature does Pavlova need?

For Pavlova, the oven is set to 250 F (about 120 C) in step 1. The longest stretch at that heat is overnight, or about 8 hours, in step 7. The oven is also used at 225 F (about 105 C) in step 6.

How do I know when Pavlova is done?

Go by the cues in the method rather than the clock. Step 8: cook until soft peaks form.

Does room temperature really matter in Pavlova?

Step 2 reads: "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." It does at step 2. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

Do I need any special equipment for Pavlova?

Beyond a knife and a board, the method uses a hand mixer (step 2), a sheet pan (step 1) and parchment paper (step 1). If you do not have one, a whisk and a few minutes of effort replace the electric mixer.

Is there a substitute for cream of tartar in Pavlova?

The entry for Pavlova calls for 1/2 tsp cream of tartar. In its place: Twice the volume of lemon juice or white vinegar does the same job for egg whites.

Does Pavlova contain eggs?

Yes: 6 egg whites, at room temperature. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Pavlova keep?

Store Pavlova airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Pavlova

Name: Pavlova
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 8 servings
Cuisine: Australian/New Zealand
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)

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.

115 minMediumServes 8290 cal/serving

Australian/New ZealandDessertOvenVegetarianLow CarbGluten-FreeLow-SodiumPork-FreeNightshade-Free

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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

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.
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.
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.
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.
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.
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.
7

Turn off the oven and leave the pavlova inside with the door closed until completely cool, at least 1 hour or overnight.
8

Just before serving, whip 1 1/2 cups cold heavy cream and 2 tbsp powdered sugar until soft peaks form.
9

Carefully transfer the cooled pavlova to a serving plate. Top with the whipped cream, spreading it into the center depression.
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.
11

Garnish with fresh as needed fresh mint leaves (for garnish) if desired.
12

Serve immediately. Once assembled, the pavlova should be eaten within a few hours as the meringue will start to soften from the cream.

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