- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“Classic Pavlova with a baked meringue base with a thin, crispy crust and a soft marshmallow-like interior, topped with whipped cream and fresh fruit. A light and elegant dessert that contrasts the sweetness of the meringue with the vivid acidity of strawberries, kiwi, and passion fruit.”
What you need to know
- The vinegar and cornstarch added to the meringue ensure the soft and elastic center characteristic of Pavlova.
- Slow cooking at 120°C dehydrates the outer shell without caramelizing the sugar, preserving the light color of the disc.
- Complete cooling inside the turned-off oven avoids thermal shock and prevents the abrupt collapse of the structure.
Ingredients
Main
- 4 egg whites
- 1 cup sugar
- 1 tablespoon of cornstarch
- 1 teaspoon white vinegar
- 1 cup of fresh cream
- Assorted fruits (strawberry, kiwi, passion fruit)
Instructions
Principal
- Preheat the oven to 120°C and line a baking sheet with parchment paper.
- Beat the egg whites in a mixer until they are firm.
- Gradually add the sugar, beating until a shiny meringue forms.
- Gently incorporate the cornstarch and vinegar.
- Pour the mixture into the pan, shaping a small relief in the center.
- Bake in oven for 1 hour or until meringue is dry to the touch.
- Turn off the oven and let the Pavlova cool completely inside.
- Beat the heavy cream until stiff peaks form and set aside.
- Once cooled, cover the Pavlova with the whipped cream and decorate with the fruits.
- Serve immediately to enjoy the crispiness!
Chef's tips
- Clean the mixer bowl with paper soaked in vinegar before beating to eliminate any fat residue.
- Add the sugar spoon by spoon only after the egg whites form firm peaks to dissolve the crystals completely.
- Assemble the whipped cream and fruits only at the moment of serving to prevent the moisture of the cream from softening the crunchy crust.
Variations
- Add seeds from a vanilla bean to the egg whites to perfume the meringue base.
- Drizzle the whipped cream topping with a fresh passion fruit reduction with seeds to elevate the citrus contrast.
- Shape individual mini pavlovas with a spoon to serve portioned servings at dinners and receptions.
Substitutions
- White vinegar can be replaced by filtered lemon juice or cream of tartar in the same measure.
- Fresh whipped cream can be replaced by consistent plain Greek yogurt mixed with honey for a lighter version.
- The suggested fruits (strawberry, kiwi, and passion fruit) can be swapped for raspberries, blackberries, blueberries, or fresh peaches.
How to store
The meringue base baked without topping lasts up to 3 days stored in a perfectly airtight container in a dry and cool place. After applying the cream and fresh fruit, consume within 6 hours, as the moisture dissolves the meringue.
Can it be frozen?
It is not possible to freeze Pavlova. Meringue is composed essentially of sugar and air, which attract moisture from the freezer and fall apart into sticky sugary liquid upon thawing.
What to serve with
Serve with chilled brut sparkling wine, late harvest dessert white wine, or green tea with mint. Fresh mint leaves decorating the fruits bring extra aroma.
Frequently asked questions
What to do if the meringue starts to release golden liquid (weeping)?
This stems from insufficient baking or excess undissolved sugar; respect the drying time of 1 hour and the rest inside the turned-off oven.
Why did the Pavlova crack on the side during baking?
Light surface cracks are natural on the outer shell of the Pavlova; deep cracks occur if the oven is too hot or if it is opened abruptly before the time.
How to know if the sugar has been completely dissolved in the meringue?
Rub a small amount of whipped meringue between your fingertips; if you don't feel rough sugar grains, the mixture is ready to go to the baking sheet.
Can I use powdered sugar instead of regular sugar?
Yes, powdered sugar without added starch dissolves more quickly in egg whites, facilitating the formation of shiny meringue.
