Why Make This Recipe
Pavlova is a delightful dessert that offers a unique combination of crispiness and softness. It has a beautiful meringue shell that is crunchy on the outside and light and airy on the inside. Topped with fresh cream and berries, it’s a treat that feels special, perfect for gatherings, celebrations, or just a sweet dessert at home. The Best Pavlova Recipe is surprisingly easy to make and impresses everyone who tastes it.
How to Make Best Pavlova
Ingredients:
- 6 egg whites (at room temperature)
- 1 1/2 cups granulated/caster sugar
- Pinch salt
- 3 tsp cornflour/cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla essence
- 1 cup cream (for whipping)
- Strawberries or other fresh berries (for serving)
Directions:
- Preheat the oven to 300F/150C.
- Get some paper towel and soak it in a little white vinegar. Wipe out your bowl and the whisk attachment with the vinegar to ensure they are completely clean. Discard the vinegar-soaked paper towel.
- Whisk together the egg whites and salt until stiff peaks form.
- Gradually add sugar, 1/4 of a cup at a time, whisking for about 1 minute after each addition. Make sure the sugar dissolves completely. To test, gently rub a bit of the meringue mixture between your fingers. If it feels grainy, keep whisking.
- After all the sugar has been added, whisk on high for 3 minutes until the mixture is very thick and glossy.
- In a very small bowl, combine cornflour/cornstarch, vinegar, and vanilla essence.
- Add this mixture to the meringue and whisk until just combined.
- Line a 12" round pizza tray with a circle of baking paper/parchment paper.
- Scoop out the meringue mixture, forming a circle roughly 8-9" in diameter.
- Use a spatula to gently shape your pavlova, making nice neat lines from bottom to top.
- Reduce the oven temperature to 250F/120C and place the pavlova in the oven on the middle shelf.
- Bake for 1 hour to 1 hour and 15 minutes. You can turn on the oven light to check it. The pavlova should be lightly browned and dry to the touch.
- Turn off the oven and leave the pavlova inside with the door closed for 3 hours to cool down.
- To serve, whip the cream and gently spoon it into the center of the pavlova. Top with fresh berries.
How to Serve Best Pavlova
Best Pavlova is best served the same day it is made. Serve it as the star of your dessert spread. The whipped cream and fresh berries on top make it look beautiful, and the combination is pure delight. You can also drizzle a little honey or lemon juice over the top if you want an extra touch of flavor.
How to Store Best Pavlova
Pavlova is best when enjoyed fresh but can be stored for up to 1 day in a cool, dry place, covered loosely to prevent it from getting soggy. If you’ve added cream and berries, it’s best to eat it right away or store it in the refrigerator for only a few hours.
Tips to Make Best Pavlova
- Make sure your egg whites are at room temperature for better volume and stiffness.
- Be patient when adding sugar; it should be fully dissolved before moving on.
- Avoid opening the oven door too often while baking; it can cause the pavlova to collapse.
Variation
You can try adding different toppings to your pavlova. Instead of just berries, you can use kiwi, passion fruit, or even mango for a tropical twist. You can also infuse the cream with flavors like lemon zest or cocoa powder for a different taste.
FAQs
1. Can I make pavlova ahead of time?
Yes, you can bake the pavlova ahead of time. It’s best to store it in a cool, dry place without toppings.
2. What do I do if my pavlova cracks?
A cracked pavlova can still taste great! Cracks are common, especially if the oven temperature fluctuates. Just cover it with cream and berries for a beautiful presentation.
3. How do I prevent my pavlova from weeping?
Make sure the pavlova is stored properly and avoid putting the cream on it too far in advance. Adding cornstarch and vinegar to the meringue helps stabilize it, reducing weeping.
Best Pavlova
Ingredients
Meringue Ingredients
- 6 pieces egg whites (at room temperature)
- 1.5 cups granulated/caster sugar
- 1 pinch salt
- 3 tsp cornflour/cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla essence
Topping Ingredients
- 1 cup cream (for whipping)
- 1 cup strawberries or other fresh berries (for serving)
Instructions
Preparation
- Preheat the oven to 300F/150C.
- Soak a paper towel in a little white vinegar and wipe out the bowl and whisk attachment to ensure they are clean.
- Whisk the egg whites and salt until stiff peaks form.
- Gradually add sugar, 1/4 cup at a time, whisking for about 1 minute after each addition until fully dissolved.
- After all sugar has been added, whisk on high for 3 minutes until thick and glossy.
- Combine cornflour/cornstarch, vinegar, and vanilla essence in a small bowl, then add to the meringue and whisk until just combined.
- Line a 12" round pizza tray with baking paper and scoop out the meringue mixture, forming a circle roughly 8-9" in diameter.
- Shape the pavlova with a spatula, creating neat lines.
Baking
- Reduce the oven temperature to 250F/120C and place the pavlova in the oven.
- Bake for 1 hour to 1 hour and 15 minutes until lightly browned and dry.
- Turn off the oven and leave the pavlova inside with the door closed for 3 hours to cool down.
Serving
- Whip the cream and gently spoon it into the center of the pavlova.
- Top with fresh berries.
