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Pavlova
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5 from 1 vote

Basic Pavlova Recipe

Pavlova is one of my favourite desserts ever - crunchy meringue that’s marshmallowy inside, whipped cream, and fruit. Let’s make it more of a THING in North America!ll!
Prep Time20 mins
Cook Time1 hr 20 mins
Cooling Time3 hrs
Course: Dessert
Cuisine: Australian, Gluten-free
Servings: 6 People
Calories: 322kcal
Author: Marie Porter

Equipment

Parchment Paper
Baking Sheet

Ingredients

  • 4 large egg whites
  • 1 cup super fine / castor sugar *
  • Pinch Salt
  • 1 teaspoon Vanilla extract **
  • 2 teaspoon white vinegar
  • 1 teaspoon Cornstarch
  • 1 ¼ cup heavy cream
  • ½-1 Vanilla extract**
  • 1-2 tablespoon Granulated Sugar optional
  • Fresh Fruits & Berries **

Instructions

  • Get ready: Preheat your oven to 350 degrees. Remove eggs from fridge and allow to warm to room temp (about 5 minutes). Line a baking (cookie) sheet with parchment paper, and set aside. Fit your electric mixer with the whisk attachment.
  • In your mixer bowl, beat egg whites together with salt until glossy peaks form. Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.
  • Sprinkle vanilla**, vinegar, and cornstarch over meringue, gently fold in till combined.
  • Heap meringue onto the center of your baking sheet. Use a spatula to spread the meringue out to approximately an 8-9″ circle. I like to have my meringue a fairly even depth throughout – some like a mound, some like it to be a little concave. If you want to get really fancy, put the meringue into a pastry bag and pipe it out as a mass of swirls that form your 8″ circle! It’s really up to you!
  • Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes. Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!
  • Just before serving, whip the heavy cream. I like my pavlovas a little sweeter, so I add about 2 tablespoon of sugar – add as much or as little as you want. Purists may not want to sweeten the cream at all! I also like to add a little flavoring, again – optional
  • Mound the whipped cream on your pavlova, and top with fresh fruits. Serve immediately!

Notes

* Super fine / castor sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar! Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons. If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!
** The possibilities for flavoring your pavlova are endless! Here are some of my favorites:
– Rum flavoring in the meringue and whipped cream. Top with sliced bananas, mango, and toasted coconut.
– Almond flavoring in meringue and whipped cream. Top with strawberries, raspberries, and blueberries, garnishing with fresh mint leaves if available.
– Substitute half of the sugar with light brown sugar. Use rum flavoring in the meringue & whipped cream. Top with cooled bananas foster and pecans!
– ¼ cup cocoa in the meringue, 2-3 tablespoons cocoa in the whipped cream, top with raspberries (Sometimes marinated in Chambord!), drizzle with chocolate sauce. Great for Valentine’s Day!
One caveat, however: You cannot use oil-based flavoring in your pavlova meringue. Its presence will cause the meringue structure to break down.

Nutrition

Calories: 322kcal | Carbohydrates: 37g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 53mg | Potassium: 70mg | Sugar: 36g | Vitamin A: 729IU | Vitamin C: 1mg | Calcium: 32mg