Pavlova
- Stephanie Hamley
- 4 days ago
- 3 min read
This Pavlova dessert recipe is an airy, cloud-like meringue that looks simply stunning on a plate and literally melts in your mouth. The texture is crisp on the outside and marshmallow-soft on the inside.
There are minimal ingredients and just a few short steps, but I promise you that this will be such a great hit! It looks so luxurious, and I'm pretty sure all your friends will be amazed that you didn't actually buy this! So try it!!
Ingredients
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
Mint leaves, for garnish, optional
How to make it
Preheat the Oven to 225˚F. Line two baking sheets with parchment paper or silicone baking mat. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy. Remember Stiff Peaks = Bird Beaks
Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip or Ateco 845. Indent the center with a spoon to allow room for cream.
Bake at 225˚ for 1 hr and 15 minutes, then turn the oven off and without opening the door, let the meringue sit in the hot oven another 30 minutes. Outsides will be dry and crisp to the touch and very pale cream-colored, and insides will still be marshmallow soft.
Cool – Transfer the pavlova with the parchment paper onto the counter or a cooling rack and allow it to cool to room temperature.
Make the Whipped Cream
In a large, cold mixing bowl, combine cold whipping cream with 2 Tbsp sugar and beat on high speed for 2 to 2 1/2 minutes or until whipped and spreadable.
Assembling the Pavlovas
Pipe whipped cream or lemon curd onto the pavlova and top with fresh fruit or your desired toppings.
Toppings for Pavlova
Fruit – berries, mango chunks, kiwi slices, diced peaches, etc.
Syrups & Sauces – Lemon Curd, Chocolate Ganache, Caramel Syrup, Blueberry Sauce, Strawberry Sauce
Herbs – mint or basil sprigs
Storage:
Make Meringue in advance, storing it loosely wrapped on the counter up to 3 days ahead. Avoid humidity.
Make whipped cream 2-3 days in advance, storing it in an airtight container in the fridge until ready to assemble.
Assembled pavlova should be eaten within 4 hours since the meringue will absorb moisture from the cream and soften.
Watch me Make it Here
Special Tools & Equipment Links:
Affiliate Disclosure: Some of the links in this post are affiliate links. I may earn a small commission at NO additional cost to you. 😁 This is not a sponsored post. Thank you for your support ❤️
Mixing Bowls – https://amzn.to/44EAVCm
Stand Mixer - https://amzn.to/4lEgwmV
Handheld Mixer - https://amzn.to/3PFxoyW
Silicone Baking Mat - https://amzn.to/4feIdCv
18” Piping Bags - https://amzn.to/4feIdCv
Ateco 845 - https://amzn.to/4feIdCv
Wilton 1M piping tip - https://amzn.to/4nVCZhn
Baking Pans - https://amzn.to/4feIdCv
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