eggsberriesbaked
Pavlova
A classic pavlova with a crisp, crackly shell, soft marshmallow centre, whipped cream and fresh fruit.
From YouTube · May 2, 2024
A classic pavlova with a crisp, crackly shell, soft marshmallow centre, whipped cream and fresh fruit.
20 min
Prep time
1 hr 10 min
Cook time
4 hrs 30 min
Total time
1 pavlova, about 8 servings
Yield
Ingredients
10 ingredients- 4 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 cup superfine sugar (225 g)
- 1 1/2 teaspoons cornstarch
- 1 1/2 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 g)
- 1 tablespoon vanilla extract
- 3 cups assorted fresh fruit, such as strawberries, raspberries, blueberries or kiwi
Method
16 steps- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and trace an 8- to 9-inch circle on the paper. Turn the paper over.
- Place the room-temperature egg whites in a very clean mixing bowl.
- Add the cream of tartar and salt. Beat on medium-low speed for 1 to 2 minutes, until frothy.
- With the mixer running, add the superfine sugar very gradually, one spoonful at a time.
- Scrape down the bowl, add 1 teaspoon vanilla and beat on medium-high speed for 5 to 8 minutes, until the meringue is thick, glossy and holds stiff peaks.
- Sift the cornstarch over the meringue and gently fold it in with a spatula.
- Spoon the meringue onto the prepared baking sheet, using the circle as a guide.
- Shape it into a thick disc with a shallow depression in the centre for the topping.
- Place the pavlova in the oven and immediately reduce the temperature to 250°F (120°C).
- Bake for 1 hour to 1 hour 15 minutes, until pale cream, dry to the touch and firm on the outside.
- Turn off the oven and leave the pavlova inside with the door closed for about 3 hours, until completely cool.
- To make the topping, combine the whipping cream, powdered sugar and 1 tablespoon vanilla in a large bowl.
- Beat for 3 to 5 minutes, until soft peaks form.
- Carefully remove the cooled meringue from the parchment and transfer it to a serving plate.
- Spoon the whipped cream into the centre and top with the fresh fruit.
- Serve immediately after assembling.
Recipe notes
Helpful tips
- Make sure no egg yolk or grease enters the mixing bowl.
- Add the sugar very gradually so it dissolves into the egg whites.
- Leave the pavlova in the switched-off oven to cool slowly and reduce cracking.
- Add the whipped cream and fruit shortly before serving.
Equipment
- Stand mixer or electric hand mixer
- Very clean mixing bowl
- Baking tray
- Baking paper
- Fine sieve
- Spatula
- Serving plate
Storage
Store the unfilled meringue in an airtight container at cool room temperature. Once topped with cream and fruit, refrigerate and serve as soon as possible.
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