Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Pavlova with Fresh Fruit and Whipped Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 8 reviews

  • Author: Lea
  • Total Time: 4 hours (including cooling time)
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This classic Pavlova recipe features a crisp and delicate meringue shell with a soft, marshmallow-like center. Topped with fluffy homemade whipped cream and fresh fruit or your choice of toppings, it's a stunning dessert perfect for any occasion. The pavlova is baked at a high temperature initially then slow-baked at a low temperature to achieve the perfect texture.

Ingredients

Meringue

  • 4 large egg whites (reserve yolks for lemon curd if desired)
  • 1 cup (200g) superfine sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon cornstarch

Toppings

  • Homemade whipped cream
  • Fresh fruit (such as strawberries, kiwi, or berries)
  • Strawberry topping, lemon curd, or any desired toppings

Instructions

  1. Preheat Oven: Set the oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat to prepare for baking the meringue.
  2. Beat Egg Whites: Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form (about 5 minutes). Gradually add the superfine sugar in two parts, beating 30 seconds between additions. Increase mixer speed to high and continue beating until glossy stiff peaks form, approximately 2 more minutes. Mix in vanilla extract and continue beating for 1 minute. Fold in cream of tartar and cornstarch gently with a rubber spatula.
  3. Shape Meringue: Spread the meringue mixture into an 8-9 inch circle on the prepared baking sheet. Create tall edges and a slight dip in the center using the back of a spoon to hold toppings later. Decorative peaks can be made as desired.
  4. Bake at High Then Low Temperature: Place the pavlova in the oven, immediately reduce the temperature to 200°F (93°C) after closing the door. Bake for about 90 minutes until the pavlova is firm and dry, rotating the sheet if browning appears, and avoiding opening the oven to maintain consistent temperature.
  5. Cool in Oven: Turn off the oven and let the pavlova cool completely inside to prevent cracking and maintain texture. Once cool, store covered at room temperature for up to 2 days or proceed to serving.
  6. Add Toppings and Serve: Top the cooled pavlova with homemade whipped cream and fresh fruit or your choice of toppings such as strawberry topping or lemon curd. Slice and serve immediately.

Notes

  • Use superfine sugar for best dissolving results to avoid grainy meringue.
  • Avoid opening the oven door during baking to keep temperature steady for perfect texture.
  • The cream of tartar stabilizes the egg whites and helps maintain volume.
  • To make mini pavlovas, shape into smaller circles and adjust baking time accordingly.
  • This pavlova can be stored unfrosted at room temperature up to two days; add toppings just before serving.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand

Find it online: https://recipesbylea.com/classic-pavlova-with-fresh-fruit-and-whipped-cream-recipe/