Introduction
Pavlova is a light and airy dessert made from a meringue base that is crisp on the outside and soft and fluffy on the inside. It is named after the Russian ballerina Anna Pavlova and is popular in both Australia and New Zealand. Topped with whipped cream and fresh fruits, Pavlova is a show-stopping dessert perfect for any special occasion, balancing sweetness with tart, fresh flavors.
Ingredients
- 4 large egg whites, room temperature
- 1 cup granulated sugar 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 ¼ cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh fruits (strawberries, kiwis, passionfruit, raspberries, or blueberries)
Instructions
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Prepare the meringue base:
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Draw a circle about 8 inches in diameter on the parchment paper as a guide, then flip the paper over so the pencil mark is underneath.
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Beat the egg whites:
- In a clean, grease-free bowl, start whipping the egg whites on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, while continuing to beat. Once all the sugar is incorporated, increase the speed to high and beat until the mixture is thick and glossy, and stiff peaks form (about 7-10 minutes). The meringue should feel smooth when rubbed between your fingers with no sugar grains remaining.
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Add stabilizers:
- Gently fold in the cornstarch, white vinegar, and vanilla extract to stabilize the meringue and ensure the perfect crisp texture. The cornstarch helps create the soft interior, while the vinegar prevents overbeating.
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Shape the meringue:
- Spoon the meringue onto the prepared baking sheet, spreading it into the 8-inch circle. Use the back of a spoon to create a slight indentation in the center, forming a shallow bowl for the toppings.
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Bake the Pavlova:
- Reduce the oven temperature to 250°F (120°C) and bake for 1 hour 15 minutes. The meringue should be dry and crisp on the outside but still soft and marshmallow-like on the inside. Turn off the oven, leave the door slightly ajar, and allow the meringue to cool completely in the oven for about 2 hours.
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Prepare the whipped cream:
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip, as you want a light and fluffy texture.
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Assemble the Pavlova:
- Once the meringue is completely cool, gently transfer it to a serving plate. Spoon the whipped cream into the center of the Pavlova, spreading it evenly. Top with fresh fruits of your choice, such as strawberries, kiwis, raspberries, or passionfruit.
Health Notes
- Pavlova is relatively light in calories compared to other desserts but contains sugar and cream, so it should be enjoyed in moderation, especially for those watching their sugar intake.
Serving Suggestions
- Serve Pavlova immediately after assembling, as the meringue can absorb moisture from the cream and fruit, making it lose its crispness. It’s best paired with a cup of tea or coffee, and the tartness of the fresh fruit balances the sweetness of the meringue beautifully.
Tips
- Room temperature egg whites: Ensure the egg whites are at room temperature for better volume and easier whipping.
- Avoid overwhipping: Overbeating the egg whites can lead to a collapsed meringue, so stop when stiff, glossy peaks form.
- Cooling: Let the Pavlova cool completely in the oven to prevent cracks and ensure a stable structure.
