Best Pavlova Recipe
Coooking Temperature: 305F/150°C/ Gas Mark 2
Diet : GF, NF,
Calories: 11
Adjust Servings Here: 9 servings
Description
Crisp outside with a soft marshmallow-like inside is what makes the pavlova so unique. Topped with whipped cream and fresh fruits this naturally gluten-free dessert uses my no-fail recipe and method.
Ingredients
Ingredients
Pavlova
- 4 large (150 g) Egg whites
- 1 cup (200 g) White sugar or powdered sugar
- 2 tsp Cornstarch cornflour
- 1 tsp Cream of tartar or vinegar
- ¼ tsp Salt
- 1 tsp Vanilla extract
Serving
- 1 cup (240 ml) Whipping cream
- 2 cups (500 g) Chopped fruits
Instructions
- Template - Preheat the oven to 305F/150°C/ Gas Mark 2. Line a baking tray with parchment paper. Trace an 8-inch circle as a guide on the parchment paper. Flip the paper so the pencil side is down not under the meringue.Pro tip - we start with a higher temperature then change to a lower temperature when we place the pavlova in the oven.
- Whites - In the bowl of a stand mixer with a whisk attachment - whip the egg whites with salt on medium speed. Gradually add the sugar one tablespoon at a timePro tip - adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny later too.4 large Egg whites, 1 cup White sugar, 1/4 tsp Salt
- Sugar - Gradually add the sugar one tablespoon at a time. When all the sugar has been added - continue to whip the meringue until you have stiff peaks.Pro tip - the meringue should be sticky with stiff peaks but still have a shiny appearance.
- Additions - Switch to a spatula. Fold in the vanilla extract. Then sift in the cream of tartar and cornstarch.Pro tip - Cream of tartar helps stabilizes the protein in the meringue and prevents it from separating. The cornstarch absorbs all the excess moisture and gives a crisp meringue2 tsp Cornstarch, 1 tsp Cream of tartar, 1 tsp Vanilla extract
- Shape - 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.
- Bake - Transfer the pavlova to the oven on the center rack. Close the oven door and immediately reduce the oven temperature to 265°F/130°C/Gas Mark 1/2. Bake for 90 minutes. When the baking time is done do not open the door, let the pavlova cool inside the oven naturally.Pro tip - (DO NOT OPEN THE OVEN DOOR DURING BAKING)You can leave it in the oven for 2 to 3 hours up to 12 hours.
- Whipped cream - In the bowl of a stand mixer with the whisk attachment whip the cream with powdered sugar.1 cup Whipping cream
- Loosen - Use an offset spatula to gently loosen the pavlova from the parchment paper. Place it on a serving platter or cake board.Pro tip - once assembled this is a delicate dessert to move around so always assemble it on a serving platter and not too early as the moisture from the whipping cream will make them soft
- Decorate - Evenly spread or pipe the whipped cream on each pavlova. Arrange the fruits of your choice. I'm using sliced strawberries, fresh blueberries, kiwi, and mint leaves for garnish.2 cups Chopped fruits
- Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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