Classic Pavlova with Fresh Toppings
Pavlova, a beloved dessert in New Zealand and Australia, features a unique texture of chewy-crisp top, soft marshmallow inside, and crispy edges. This pavlova is topped with whipped cream and fresh fruits, making it a perfect gluten-free treat.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 4 hours
- Servings: 8-10 servings
Full Ingredient List
- 4 large egg whites
- 1 cup superfine sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar
- 1 teaspoon cornstarch
- Homemade whipped cream
- Fresh fruit
- Strawberry topping
- Lemon curd
Pavlova Base
Tools and Equipment
- Electric mixer (handheld or stand)
- Baking sheet
- Silicone baking mat or parchment paper
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 4 large | Egg whites | At room temperature for better volume. | |
| 1 cup | Superfine sugar | Pulse granulated sugar in a food processor if not using superfine sugar. | |
| 1 teaspoon | Vanilla extract | ||
| 1/2 teaspoon | Cream of tartar | 1 teaspoon white vinegar, 1 teaspoon apple cider vinegar, 1 teaspoon lemon juice | |
| 1 teaspoon | Cornstarch |
Instructions
- Step 1: Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Tips: You will reduce the temperature quickly in the next step.)
- Step 2: Using a handheld or stand mixer with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes. (Tips: Soft peaks are light and hold their shape for a few moments before collapsing.)
- Step 3: Gradually add the sugar in 2 additions, beating for 30 seconds between each addition. Increase to high speed and beat until glossy stiff peaks form, about 2 more minutes. (Tips: The peaks should be able to hold their shape when the whisk is lifted.)
- Step 4: Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. Fold in the cream of tartar and cornstarch gently using a rubber spatula. (Tips: Folding helps to retain the air in the beaten egg whites.)
- Step 5: Spread the mixture into an 8-9-inch circle on the prepared baking sheet, creating decorative peaks with the back of a spoon if desired. Ensure the edges are tall with a dip in the center. (Tips: This will allow room for the toppings.)
- Step 6: Place pavlova in the oven. Immediately reduce oven temperature to 200°F (93°C). Bake for about 90 minutes until the pavlova is firm and dry, rotating if necessary to avoid browning. (Tips: Avoid opening the oven too often to maintain consistent temperature.)
- Step 7: Turn off the oven and let the pavlova cool inside to prevent cracks from forming. (Tips: Cooling inside the oven helps the pavlova retain its shape.)
Additional Information
Notes: Pavlova is best served immediately after garnishing. It can be stored covered at room temperature for up to 2 days but does not freeze well.