Pavlova

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Yield: one 9" round pavlova

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Pavlova is a light, elegant meringue dessert piled high with whipped cream and fresh fruits. Its dramatic presentation is perfect for special occasions such as weddings, showers, picnics, or even romantic dinners for two.

Baking this lightly sweetened meringue will barely heat up your kitchen, so it makes a grand treat in the heat of summer.

Pavlova

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" round pavlova
Published: 04/29/2011

Ingredients

Meringue

Topping

  • 1 1/2 cups heavy or whipping cream
  • 1/2 cup confectioners' sugar
  • 2 cups fresh fruit (strawberries, blueberries, sliced kiwi, etc)

Tips from our bakers

  • Baker's Special superfine sugar is a much finer grind than table sugar and makes a big difference in the outcome of the meringue. If you do not have superfine sugar, grind 2 cups of table sugar in the blender or food processor until finely ground. Measure out what you need for the recipe, and store the rest.
  • Confectioners' sugar may be used for the superfine sugar in the recipe. Increase the amount to 1 1/2 cups and eliminate the cornstarch from the recipe. Be sure to sift the confectioners' sugar before adding to the whites.

Directions

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1) Preheat the oven to 200°F. Prepare a sheet of parchment paper by tracing a 9" round cake pan with a pencil to create a circle. Flip the paper pencil-side down and place on a baking sheet. You should still be able to see the circle outline through the paper.

2) In a large bowl, beat the egg whites with a pinch of salt on medium-high speed until soft peaks form.

3) Combine the Baker's Special sugar and cornstarch and slowly add it to the whites, as you continue to beat. The mixture will thicken and turn glossy. Beat for about 1 more minute. Remove from the mixer and stir the lemon juice in by hand.

4) Spread the meringue on the parchment, staying within the circle. Use about 1 1/4 cups meringue to pipe a tall border around the edge of the meringue in the circle. When baked, this will form a ring to keep the cream and fruit from spilling over.

5) Bake for 1 hour. Turn off the oven and leave the door closed. Cool the meringue in the oven for at least another hour, or up to overnight. The pavlova will color slightly from white to light tan. Small cracks are normal.

6) Up to an hour before serving, combine the heavy cream with the confectioners' sugar and whip until thickened. Pile the whipped cream into the center of the cooled pavlova and top with sliced fresh fruit.

7) You can make the pavlova any size up to 9". Smaller pavlova make very romantic desserts for special dinners.

Yield: 1 large pavlova

Reviews

1
  • star rating 03/02/2015
  • Noelene from Australia
  • star rating 07/21/2011
  • Edie Luce from KAF Community
  • I used this recipe in early June when the strawberries were sweet and juicy. The texture of the Pavlova was perfect. Crisp on the outside and with a creamy interior. There's a new local creamery in our area of southeast Ohio called Snowville Creamery. They low pasteurize their milk products and that makes a huge difference in the cream. Amazingly delicious. The whipped cream does not deflate as the ultra-pasteurized stuff does. It lasts a couple of days, not hours.
  • star rating 06/07/2011
  • nlstudebaker from KAF Community
  • Ok, this is one of my favorite summer deserts! It is very "special" looking, you will receive oohs and aaahs for the presentation, and wins rave reviews for taste! The crunchy meringue, with the soft whipped cream, the sweet-tart fruits - well, its a combination of textures and flavors that are a piece of heaven. Sometimes I drizzle the meringues with a raspberry coulis or sauce, too.
  • star rating 06/07/2011
  • leebaker from KAF Community
  • This is one of the most reliable recipes I have. You can add vanilla to the meringue, layer custard made with lactose free milk under the fruit instead of the whipped cream for the lactose intolerent,and use lots of different fruits. If you drizzle the cooled meringue with melted semisweet chocolate before you put in the whipped cream, particularly with raspberries, it is even more spectacular.
  • 06/07/2011
  • lauraw7 from KAF Community
  • I have been making Pavlova for 18 years - ever since I had it in Australia all those years ago....never made it with cornstarch or lemon - wonder how it will come out - will definitely try it. Every time I make it just disappears and is such a great light dessert for a hot summer day!
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