Pavlova
A show-stopping meringue dessert with a crisp shell, marshmallowy soft center, topped with billowy whipped cream and fresh seasonal fruit. Light, elegant, and named after the ballerina it was created for.
By YumYum Editorial · Baking & Desserts
Prep: 20 min · Cook: 90 min · Total: 110 min · Serves 8
Ingredients
- 6 large egg whites, room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- 2 tbsp powdered sugar
- 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
- 1 passionfruit, pulp scooped, optional
Instructions
- Preheat oven to 250°F (120°C) and draw a 9-inch circle on parchment paper, then flip it ink-side down on a baking sheet.
- Whip egg whites on medium speed until foamy, then gradually add sugar, 1 tbsp at a time, whipping until stiff and glossy peaks form and the sugar is fully dissolved (rub a bit between fingers to check).
- Gently fold in cornstarch, vinegar, and vanilla with a spatula until just combined.
- Mound the meringue onto the parchment circle, shaping into a disk with slightly raised edges to hold the topping.
- Place in the oven and immediately reduce heat to 225°F (105°C); bake 90 minutes without opening the door.
- Turn off the oven and let the pavlova cool completely inside with the door closed or slightly ajar, at least 1 hour.
- Whip heavy cream with powdered sugar to soft peaks.
- Just before serving, top the cooled meringue shell with whipped cream and fresh berries (and passionfruit pulp if using).