Pavlova Recipe

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Pavlova is perfect for holidays, dinner parties, summer entertaining, Mother's Day, Easter, or any occasion that calls for a show-stopping dessert. The contrast between the crunchy meringue, creamy topping, and juicy fruit makes every bite irresistible.

Prep Time40

Cook Time2 15

Cooling time2

Total Time4 55

Course: Dessert

Cuisine: Australian

Keyword: meringue, pavlova

Servings: servings

Calories: 242kcal

Author: Tara Noland

Equipment

Ingredients

Pavlova

6 1/2 oz egg whites (about 5 large eggs) at room temperature
10 oz caster sugar
1 tsp cream of tartar
1 tbsp cornstarch
1 tsp white vinegar

Pavlova Topping

1/2 cup heavy cream cold
1/2 cup Greek Yogurt
2 tbsp powdered sugar
1 1/2 cups strawberries sliced
3/4 cup blueberries
1 kiwi fruit
A few fresh mint leaves

Instructions

Heat the oven to 245°F. Draw a 6- to 7-inch circle on a sheet of parchment paper using a non-toxic pencil, then set it aside.
Beat the egg whites in a stand mixer fitted with the whisk attachment on low-medium speed until they reach soft peaks, about 5 minutes. Add the cream of tartar.
Turn the speed up to medium-high and start adding the sugar one tablespoon at a time, letting each addition dissolve before adding the next. Keep whisking until the meringue is thick, glossy, and holds stiff peaks. Rub a little between your fingers; if it feels grainy, keep beating until it's completely smooth.
Drop the speed to low. Sift in the cornstarch, add the vinegar, and whisk just a few seconds to combine. Don't overmix here.
Flip the paper over and press it onto a large baking sheet. The pencil marks now show through from underneath.
Spoon the meringue inside the circle and shape it into a round with a spatula, using the line as your guide. Flatten the top slightly and hollow out a shallow well in the center.
Working around the outside, sweep the spatula upward from the base to the top to create ridges, then smooth the top.
Bake for 1½ hours, then lower the oven to 210°F and bake another 30 to 45 minutes. It's ready when you can lift it cleanly off the parchment, looks dry and opaque; if it sticks, keep going and check every 10 minutes.
Turn the oven off and leave the pavlova inside with the door closed for at least 2 hours. Don't open it. Cooling slowly is what keeps it from cracking.
When you're ready to serve, whip the cream with the powdered sugar until it just holds soft-to-stiff peaks. Fold in the Greek yogurt. Move the pavlova carefully onto a serving plate, spread the cream over the top, and finish with the strawberries, blueberries, kiwi, and mint.

Notes

See the post for more information, photos and tips.

Nutrition