The best Classic Pavlova Recipe with whipped cream and fresh fruits
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5 from 15 votes

Best Pavlova Recipe

Crisp outside with a soft marshmallow-like inside is what makes the pavlova so unique. Topped with whipped cream and fresh fruits this pavlova recipe is the best summer dessert you can make.
Course Desserts
Cuisine Australian, New Zealand
Keyword egg whites, kiwis, meringue, Pavlova, strawberries
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 3 hours
Total Time 1 hour 40 minutes
Servings 9 servings
Calories 222kcal
Author Veena Azmanov

Ingredients

Ingredients

    For the pavlova

    • 4 Large egg whites
    • 200 grams White sugar
    • 2 tsp Cornflour/cornstarch
    • 1 tsp Cream of tartar
    • 1/4 tsp Salt
    • 1 tsp Vanilla extract

    For servings

    Instructions

    Prepare template

    • Pre-heat the oven to 170 C / 340 F.
    • Note - this temperature will change as soon as you place the pavlova into the oven.
    • Line a baking tray with parchment paper.
    • Use an 8-inch baking pan as a guide and trace a circle on the parchment paper.
    • Flip the paper so the pencil side is down not under the meringue.

    Whip the egg whites - meringue

    • In a mixer bowl with whisk attachment - measure the egg whites.
    • Start the mixer on medium with a pinch of salt.
    • When the egg whites have whipped to a foamy consistency (about 2 minutes).
    • Start adding the white sugar - one tablespoon at a time.
    • When all the sugar has been added - continue to whip the meringue until you have stiff peaks.
    • Tip - the meringue should be sticky, and hot stiff peaks but still have a shiny appearance.
    • Switch to a spatula - fold in the vanilla.
    • Sift in the cream of tartar and cornstarch.
    • Spread the meringue on the circle you created - being careful to stay inside the circle.
    • Use a spatula to smooth the sides evenly. Keep the sides high and the top flat.

    Baking and cooling

    • Place the pavlova in the oven on the center rack.
    • Close the oven door and immediately reduce the oven temperature to 130 C / 260 F (DO NOT OPEN THE OVEN DOOR DURING BAKING).
    • Bake for 90 minutes - when the baking time is done do not open the door, let the pavlova cool inside the oven naturally.
    • You can leave it in the oven for 2 to 3 hours up to 12 hours.

    Whip cream and fruits

    • Whip the cream with confectioners sugar.
    • Use a spatula to gently loosen the pavlova from the parchment paper.
    • Place it on a serving platter or cake board.
    • Evenly spread the whipped cream on pavlova.
    • Arrange the fruits of your choice.
    • Enjoy!

    Nutrition

    Calories: 222kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 100mg | Potassium: 144mg | Fiber: 0g | Sugar: 28g | Vitamin A: 11.3% | Vitamin C: 1.6% | Calcium: 2.1% | Iron: 0.9%