Description
This classic Pavlova recipe creates a delicate and airy meringue base topped with whipped cream and fresh fruit. Crisp on the outside and marshmallow-soft inside, it’s a perfect light dessert for any occasion, showcasing a balance of sweetness and tartness with a hint of vanilla and lemon.
Ingredients
Scale
Meringue
- 6 large egg whites (room temperature)
- 1.5 cups granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
Whipped Cream
- 1 1/2 cups heavy whipping cream (very cold)
- 2 tbsp granulated sugar
Topping
- 4–5 cups fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc.)
- 15 mint leaves (for garnish, optional)
Instructions
- Beat: Preheat your oven to 225˚F (107˚C) and line a large 3/4 sheet baking pan with parchment paper. Using a stand mixer, beat 6 room temperature egg whites on high speed for 1 minute until soft peaks form. Gradually add 1.5 cups granulated sugar while continuing to beat at high speed for 10 minutes until stiff, glossy peaks form.
- Fold: With a spatula, quickly fold in 1/2 tablespoon lemon juice and 1/2 tablespoon vanilla extract, then gently fold in 2 teaspoons corn starch, ensuring the mixture is well blended but not deflated.
- Pipe and Bake: Using a piping bag fitted with a Wilton 1M tip, pipe the meringue onto the parchment paper into 3 to 3 1/2 inch wide nests. Create an indentation in the center with a spoon to hold the cream later. Bake at 225˚F for 1 hour and 15 minutes. After baking, turn off the oven and leave the meringue inside with the door closed for an additional 30 minutes to stabilize. The outside should be dry and crisp, while the inside remains soft and marshmallow-like.
- Cool: Remove the pavlova on its parchment paper and transfer it to a wire rack or countertop to cool completely to room temperature.
- Prepare Whipped Cream: In a large cold bowl, combine very cold heavy whipping cream with 2 tablespoons sugar. Beat on high speed for 2 to 2.5 minutes until stiff peaks form and the cream is spreadable.
- Assemble: Pipe or spread the whipped cream onto the cooled pavlova nests, then top generously with fresh mixed fruit and garnish with mint leaves if desired. Serve immediately for best texture.
Notes
- Use room temperature egg whites for better volume when beating.
- Do not open the oven door during or after baking until the resting time is complete to avoid cracks.
- The meringue can be made a day ahead and stored in an airtight container.
- Ensure the whipping cream is very cold for easier and quicker whipping.
- Fresh seasonal fruits can be substituted based on preference or availability.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Keywords: Pavlova, meringue dessert, whipped cream dessert, fruit-topped meringue, Australian dessert, New Zealand dessert
