A classic light-as-air meringue dessert named after the iconic Russian ballerina Anna Pavlova. Features a crisp, crackly outer shell housing the softest marshmallowy center, topped with whipped cream and vibrant fresh fruits for a stunning centerpiece.
large eggsegg whites only, separated carefully with no yolk4
salta pinch
cream of tartaror substitute with 1/4 tsp lemon juice or white vinegar¼ tsp
super fine sugaror use granulated sugar blended in a food processor for 1-2 minutes1 cup
vanilla extract1 tsp
cornstarch1½ tsp
cold heavy creamto 2 cups, for desired height of topping1½ cups
powdered sugaradjust to taste preference¼ cups
vanilla extract
for whipped cream filling
1 tbsp
fresh fruitsuch as strawberries, blueberries, blackberries, or passion fruit; soft fruits work best3 cups
Steps
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1
Preheat the oven to 300°F.
2
Separate the egg whites from 4 large eggs carefully, ensuring no yolk or shell remains. Add the whites to a very clean mixing bowl.
3
Add a pinch of salt and 1/4 tsp cream of tartar to the egg whites to stabilize and help them whip up properly.
4
Beat the egg whites on medium-low speed for 1 to 2 minutes until they begin to froth.
5
Gradually add 1 cup of super fine sugar one spoonful at a time on medium-low speed, mixing very slowly to ensure all sugar dissolves completely without leaving grainy spots.
6
Once all sugar is incorporated, switch to medium-high speed and beat for 5 to 8 minutes until stiff, glossy peaks form.
7
Add 1 tsp vanilla extract and mix until combined.
8
Line a baking sheet with parchment paper. Use an 8- to 9-inch round object to trace a circle guide. Flip the paper so the clean side faces up.
9
Sift 1.5 tsp cornstarch over the meringue and gently fold it in using a spatula in two batches.
10
Place small dots of meringue at each corner of the parchment paper to anchor it and prevent slipping.
11
Scoop the meringue into the traced circle, shape it into a dome with a spatula, add decorative swoops around the edges if desired, and create a bowl-like indent in the center for toppings.
12
Place the meringue in the preheated 300°F oven, immediately reduce to 250°F, and bake for 1 to 1 hour 15 minutes until light cream-colored and dry to the touch.
13
After baking, turn off the oven and leave the pavlova inside with the door closed for 3 hours to cool slowly, preventing cracks. Alternatively, crack the door open and prop with a wooden spoon, cooling for another hour.
14
In a bowl, combine cold heavy cream, 1/4 cup powdered sugar, and 1 tbsp vanilla. Beat on low then high speed until almost soft peaks form, then finish by hand whisking to avoid overwhipping.
15
Prepare about 3 cups of fresh fruit such as strawberries, blackberries, blueberries, or passion fruit, preferring soft fruits over hard ones.
16
Carefully transfer the cooled pavlova to a serving plate. Minor cracks are normal and expected.
17
Pile a generous mountain of whipped cream onto the center of the pavlova.
18
Top the whipped cream generously with the fresh fruits, arranging them as desired for a colorful presentation.
19
Slice and serve. The crisp outer shell and marshmallowy center combined with whipped cream and fruit create a perfect light dessert.
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