- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 445 kcal
Quick summary
“Classic dessert of meringue baked slowly at low temperature with a crunchy outer shell and marshmallow-like interior, topped with fresh unsweetened whipped cream and decorated with tart fresh fruits.”
What you need to know
- White vinegar and cornstarch stabilize the egg white proteins, ensuring a soft and elastic interior.
- Cooking at one hundred and twenty degrees followed by cooling in the closed oven prevents collapse and thermal shock.
- The nest shape with raised edges accommodates the whipped heavy cream and retains the natural juices of the fruits.
Ingredients
Main
- 4 egg whites
- 1 cup sugar
- 1 teaspoon white vinegar
- 1 teaspoon of cornstarch
- 1 cup of fresh cream
- Assorted fruits (strawberry, kiwi, passion fruit, etc.)
Instructions
Principal
- Preheat the oven to 120°C and line a baking sheet with parchment paper.
- Beat the egg whites until they begin to form peaks, slowly add the sugar, and continue beating until very firm.
- Add the vinegar and cornstarch, mixing gently with a spatula.
- Pour the mixture into the lined pan, shaping a high rim and a hollow in the center.
- Take to the oven and bake for 1 hour or until it is crispy on the outside and soft on the inside.
- Turn off the oven and let the Pavlova cool completely inside the oven.
- Meanwhile, beat the heavy cream until firm peaks form.
- As soon as the Pavlova is cold, place the whipped cream on top and decorate with the chopped fruits.
- Serve immediately or keep in a cool place until serving time.
Chef's tips
- Make sure the mixer bowl is completely free of fat or traces of egg yolk.
- Add the sugar spoon by spoon only after the egg whites reach firm peaks to dissolve the crystals.
- Assemble the whipped cream and chopped fruits only at the moment of serving so as not to soften the dry meringue shell.
Variations
- Sift a spoonful of cocoa powder over the meringue before baking to create a rustic marbled effect.
- Drizzle the final assembly with fresh passion fruit pulp with seeds to elevate the citrus contrast with the sugar.
- Add fresh mint leaves or finely chopped basil along with the strawberries to give an herbal aroma.
Substitutions
- White vinegar can be replaced by an equal volume of filtered lemon juice or powdered cream of tartar.
- Fresh heavy cream can be exchanged for whipped vegetable topping or chilled thick coconut cream.
- The traditional fruits can be replaced by raspberries, blackberries, chopped fresh mangoes or tangerine segments.
How to store
Store the baked and unfilled meringue base in a metal tin or airtight container in a dry room temperature for up to five days. Do not store in the refrigerator before assembling, as the refrigerator's humidity dissolves the sugar.
Can it be frozen?
It is not recommended to freeze this dish at any stage; the meringue thaws releasing watery gummy syrup, losing the crunchy crust and completely deconstructing the creamy emulsion of the whipped cream with the fruits.
What to serve with
Serve with tart passion fruit syrup with seeds, warm blueberry jam, fresh slices of acidic kiwi, a glass of chilled brut sparkling wine, or a refreshing water flavored with cucumber slices and fresh mint leaves.
Frequently asked questions
Why did the meringue cry sugary liquid?
The sugar was not dissolved completely in the beating or the oven was too hot, expelling sugar syrup.
Can I assemble the pavlova hours in advance?
No, the moisture from the whipped cream and fruits softens the crunchy shell; assemble at most thirty minutes before serving.
Can I use powdered sugar in the meringue?
Yes, powdered sugar dissolves faster than regular granulated sugar and produces a very fine and satin texture.
Why should the pavlova cool inside the oven?
The gradual reduction of temperature prevents thermal shock with the ambient air, preventing deep cracks in the base.
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