Classic Australian Pavlova: A Sweet Meringue Dessert Recipe

Ingredients

  • 6 egg whites
  • 1.5 cups of caster sugar
  • 1 teaspoon of white vinegar
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of cornstarch
  • 1 cup of whipped cream
  • Fresh fruit for decoration (e.g., strawberries, kiwi, passionfruit)

Steps and instructions

  1. Preheat your oven to 150C/300F.
  2. Line a baking tray with parchment paper and draw a 9-inch circle on the paper.
  3. In a large bowl, beat the egg whites until stiff but not dry.
  4. Gradually add in the caster sugar, one teaspoon at a time, and continue beating until the mixture is stiff and glossy.
  5. Sprinkle the vinegar, vanilla extract, and cornstarch over the mixture, and gently fold in with a metal spoon.
  6. Pile the mixture inside the circle on the parchment paper, shaping the edges with the spoon to make a crater in the middle of the pavlova base.
  7. Bake in the preheated oven for about 1 hour or until the pavlova appears dry and is lightly colored.
  8. Turn off the oven and leave the pavlova inside with the door slightly open, until it cools completely.
  9. Once the pavlova is cool, carefully transfer to a serving plate. Fill the crater with whipped cream and top with fresh fruit just before serving.

Tools for making

  • Mixing bowl - A large bowl for beating the egg whites and mixing the pavlova ingredients.
  • Electric mixer - Used to beat the egg whites until stiff and to mix the pavlova ingredients thoroughly.
  • Baking tray - A flat tray used for baking the pavlova.
  • Parchment paper - Used to line the baking tray and prevent the pavlova from sticking.
  • Spoon - A metal spoon for folding in the vinegar, vanilla extract, and cornstarch into the pavlova mixture.
  • Oven - Preheated to the specified temperature for baking the pavlova.
  • Serving plate - A plate or platter for transferring and serving the pavlova.
  • Whisk - Used to whip the cream for filling the pavlova.
  • Knife - For slicing and cutting the fresh fruits used for decoration.

Recipe variations

  • Chocolate Pavlova: Add 2 tablespoons of unsweetened cocoa powder to the pavlova mixture before baking.
  • Lemon Pavlova: Add the zest of 1 lemon to the pavlova mixture for a refreshing citrus flavor.
  • Coconut Pavlova: Sprinkle 1/4 cup of desiccated coconut over the pavlova before baking for a tropical twist.
  • Almond Pavlova: Fold in 1/2 cup of finely ground almonds to the pavlova mixture for added texture and nutty flavor.
  • Mixed Berry Pavlova: Instead of using single fruits, top the pavlova with a mixture of fresh berries such as strawberries, blueberries, raspberries, and blackberries.
  • Passionfruit Pavlova: Drizzle passionfruit pulp over the whipped cream and top with slices of fresh mango for a tropical delight.
  • Nutella Pavlova: Spread a layer of Nutella on the pavlova base before adding the whipped cream and fruit.
  • Mini Pavlovas: Instead of making one large pavlova, divide the mixture into individual portions to create mini pavlovas.

Recipe overview

Indulge in a mouthwatering delight with this Pavlova recipe. Pavlova, a meringue-based dessert named after the Russian ballerina Anna Pavlova, is a dessert with a crisp crust and soft, light inside, often topped with fruit and whipped cream. Baking this will fill your kitchen with the sweet aroma of meringue, and the resulting dessert is worth every minute of your time. It's a perfect centerpiece for any special occasion with its elegant look and refreshing taste. Expect to spend around 1.5 hours to prepare and bake, then let it cool for the best results. This Pavlova recipe is sure to impress your guests with its delicate and airy texture, sweet taste, and the beautiful contrast of the white meringue and colorful fresh fruits.

Common questions

  1. Can I make pavlova in advance? - Yes, you can make the pavlova base in advance. Store it in an airtight container at room temperature for up to 2 days, or freeze it for up to 2 months. However, it is best to assemble the pavlova with whipped cream and fresh fruit just before serving.
  2. Can I use granulated sugar instead of caster sugar? - Caster sugar is recommended for pavlova as it dissolves more easily. However, if you don't have caster sugar, you can pulse granulated sugar in a blender or food processor for a few seconds to make it finer.
  3. Can I use a hand mixer instead of a stand mixer? - Yes, you can use a hand mixer to beat the egg whites. Make sure to beat them until stiff peaks form, just like with a stand mixer.
  4. How do I know when the pavlova is done baking? - The pavlova is done baking when it appears dry and is lightly colored. It should have a crisp outer shell but remain soft and marshmallow-like on the inside.
  5. What can I use to decorate the pavlova? - You can decorate the pavlova with a variety of fresh fruits such as strawberries, kiwi, passionfruit, or any other fruits of your choice. Mint leaves or edible flowers can also be used for garnish.

Serving dishes and utensils

  • Mixing bowl - A large bowl for beating the egg whites and mixing the pavlova ingredients.
  • Electric mixer - A handheld or stand mixer for beating the egg whites until stiff.
  • Parchment paper - Used to line the baking tray to prevent sticking.
  • Baking tray - A flat tray for baking the pavlova in the oven.
  • Metal spoon - For folding in the vinegar, vanilla extract, and cornstarch into the pavlova mixture.
  • Serving plate - A plate or platter for presenting and serving the pavlova.
  • Whisk - Used to whip the cream for filling the pavlova.
  • Spatula - For transferring the pavlova from the parchment paper to the serving plate.

Origin stories

The origin of the Pavlova dessert has been a delicious topic of debate between Australia and New Zealand for years. This light, meringue-based dessert was named in honor of the Russian ballerina Anna Pavlova, who toured both countries in the 1920s. Both nations claim to have invented the Pavlova to commemorate her visit. However, what matters the most, isn't where it came from, but how this sweet treat dances delicately on the taste buds, just as Anna Pavlova once floated effortlessly across the stage. With its crisp exterior and soft, marshmallow-like interior crowned with fresh fruit and cream, the Pavlova is indeed a culinary ovation to the world of ballet.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.