Description
A classic Pavlova recipe featuring a crisp meringue base topped with luscious whipped cream and fresh, vibrant fruits like raspberries, blueberries, strawberries, and cherries. This dessert is light, airy, and perfect for special occasions or summer gatherings, combining the crunch of the meringue with the softness of whipped cream and sweetness of fresh fruit.
Ingredients
Scale
Meringue
- 150 ml / 5 oz egg whites (from 4-5 cold eggs)
- 1 cup caster sugar (superfine sugar)
- 1 tbsp cornflour (cornstarch), sifted
- 1 tsp white vinegar
Whipped Cream
- 1 1/2 cups thickened cream / heavy cream (any whipping cream)
- 1/4 cup caster sugar (superfine sugar)
- 1 tsp vanilla extract or essence
Fruit Topping
- Fresh raspberries
- Fresh blueberries
- Fresh strawberries
- Fresh cherries
Instructions
- Prepare Egg Whites: Separate the cold eggs to measure 150 ml (about 5 oz) of egg whites, approximately just shy of 2/3 cup (140-160 ml is acceptable). Set aside to come to room temperature.
- Preheat Oven: Preheat your oven to 170°C (340°F), or 180°C if using a fan-forced oven.
- Beat Egg Whites: Using a stand mixer on speed 7 or a handheld mixer on high, beat the egg whites until soft peaks form, indicating they are aerated but still soft.
- Add Sugar Gradually: Add caster sugar one tablespoon at a time, beating continuously after each addition to dissolve the sugar and build volume.
- Beat Until Glossy: Continue beating for an additional 3 minutes until the mixture is thick, glossy, and smooth. Test by rubbing a bit between your fingers; there should be no sugar grit.
- Incorporate Cornflour and Vinegar: Add the sifted cornflour and white vinegar to the meringue mixture and gently beat on low speed for 5-7 seconds or fold in carefully with a spatula until just combined.
- Shape Meringue: Spoon the meringue onto a lined baking tray into a round shape with slightly higher edges to hold the cream and fruit later on. Smooth the outside while keeping the inside soft.
- Bake: Bake in the preheated oven for 90 minutes. Then turn the oven off and leave the Pavlova inside with the door closed for another 1 hour to dry and cool completely to prevent cracking.
- Prepare Whipped Cream & Assemble: Whip the thickened cream with caster sugar and vanilla extract until soft peaks form. Once Pavlova is cool, spread the whipped cream over the meringue base and top liberally with fresh raspberries, blueberries, strawberries, and cherries.
Notes
- Using cold eggs helps in measuring the correct volume of egg whites, but whisking at room temperature allows better volume and stiff peaks.
- Adding sugar gradually helps dissolve it properly and creates a stable and glossy meringue.
- Do not open the oven door during baking to avoid cracks.
- You can use other seasonal fruits as toppings based on preference.
- Allowing the Pavlova to cool slowly in the oven prevents cracking and ensures a chewy inside with a crisp crust.
