CLASSIC PAVLOVA RECIPE

This classic PAVLOVA recipe is a meringue based dessert that melts in your mouth and is much easier to make than you might think. Notably, this meringue based dessert has the most beautiful texture. Once baked, a crisp exterior forms and has a soft marshmallow like center. It’s naturally gluten-free. In fact, my step by step recipe will show you how to make this classic dessert with ease.

WHAT IS PAVLOVA?

I just want to say that if you’ve never heard of Pavlova, I’m so sorry. You truly are missing out. It really is considered a show stopper dessert. Pavlova is a dessert that is popular in Australia and New Zealand.

This famous dessert was named in honor of the Russian Ballerina Anna Pavlova during her tour in the 1920s while in New Zealand and Australia. As it happens, it’s not as common here in the States but it’s slowly becoming more popular here. Yay! If you haven’t notice yet, I’m a dessert gal at heart. My Russian Cream dessert is to die for. Check it out.

A Pavlova is made from egg whites that are cooked low and slow in an oven. Pavlova is a meringue like cake filled with plenty of fresh whipped cream and loaded with fresh fruit. The egg whites takes on a chewy crisp exterior, and a soft marshmallow like texture on the inside. Pavlova is naturally gluten-free.

This dessert is sweet and light. Pavlova is the perfect dessert to finish any meal. Pavlova is the ultimate summer treat!

If you’re worried that this dessert can be intimidating-do not worry. First off, it is really is super simple. Secondly, you just need to follow my steps and instructions, and I promise you will have a successful dessert that all your friends will be admiring.

WHAT TOPPINGS CAN BE ADDED TO THIS CLASSIC PAVLOVA RECIPE?

• Whipped Cream
• Lemon Curd
• Homemade Jam
• Chopped Nuts
• Berries and other fruits
• Chocolate
• Coconut

HOW TO BRING EGGS TO ROOM TEMPERATURE?

If you’re in a time crunch and forgot to leave your eggs out, do not fret. Place your eggs in a bowl of warm water for 10-15 minutes to bring to room temperature.

CAN I MAKE PAVLOVAS AHEAD?

Yes, but I truly recommend eating this fantastic dessert as soon as its made. You can store it for 2 days if its covered tightly.

THE PURPOSE OF EACH INGREDIENT

• Egg Whites-are the main ingredient in making Pavlova. Egg whites provide the base and volume for this dessert.
• Sugar- In addition to sweetening the dessert, sugar also helps stabilize the meringues structure. The last thing anyone wants is a gritty pavlova, so make sure you beat the egg whites long enough. Finely ground granulated sugar works best. If you cannot find this at your local grocery store, then add it to a food processor and pulse until it’s super fine.
• Acid- The acidity helps the egg whites keep their structure and prevents any collapsing. You can either use Cream of Tarter or White Vinegar. The acid actually helps the egg whites hold onto air, and helps prevent the egg whites from collapsing.
• Cornstarch- When testing this recipe, I have found that the center of the Pavlova was much fluffier and more marshmallow like then when not using it.
• Vanilla Extract-Any good dessert needs a high quality vanilla extract.

TIPS FOR MAKING CLASSIC PAVLOVA RECIPE COME OUT PERFECT EACH TIME

• Fully pre-heat your oven and bake right away or pavlovas can start melting.
• Make sure you use parchment paper for easy removal from the baking sheet.
• Use your stand mixer for the most effective mixing.
• Let the pavlova rest in a warm oven for 1 hour after baking to ensure the exterior dries properly. Shut the oven off. After that, I recommend cracking the oven door slightly and letting it sit for another hour before removing.
• Use extra fine granulated sugar known as castor sugar if at all possible. If you have regular granulated sugar, add it to a food processor until its extra fine.
• Whip the egg whites until soft peaks form before adding the sugar.
• Be patient. Pavlova is not a rushed dessert. This dessert is easy to throw together because all the ingredients are pantry staples.
• To avoid cracking the meringue, you need to bake it at a low temperature and then turn off the oven and let it sit in the oven for another hour. This will dry out the meringue fully and helps it cool off without breaking.
• Let the Pavlova completely cool before assembling. Warm meringue will not be firm enough to layer and will cause the whipped cream to melt right off.
• I recommend baking your cake on a cookie sheet lined with parchment paper or a silat. Do not make meringues on greased surfaces as the egg whites need something to grip. You can trace a 8 inch cake pan on the parchment paper to shape it correctly. Tracing the shape will give you some guidelines to stick to in terms of size. Make sure you make a divot in the middle so that you can pile the dessert with whipped cream and fruit. Or, just grab a piping bag and shape it however you like. I prefer a nice classic circle.
• Pavlova’s do best when made when the weather isn’t super hot or humid.

WHY DOES PAVLOVA CRACK?

• Make sure the sugar is completely dissolved before baking. If the sugar is not completely dissolved, it can cause air bubbles to form which leads to cracks.
• Know your oven-If you know that your oven runs too hot or cold, adjust accordingly. If the oven temperature is too high it can cause the pavlova to expand and crack.
• Do not open your oven while the Pavlova is cooking. If it does crack- do not worry. It will still taste good and you can cover up those cracks with the whipped cream and fresh fruit.

INGREDIENTS

• 1 Tsp Vanilla Extract
• 1 1/4 Cup Granulated Sugar-
• 1/2 Tsp Cream of Tartar
• 6 Egg whites-room temperature
• 2 Tsp Cornstarch

For the Topping:

• 1 1/2 Cups Heavy Whipping Cream
• 1/4 Cup Confectioner’s Sugar
• At least 1 cup of fresh fruit

INSTRUCTIONS HOW TO MAKE THIS CLASSIC PAVLOVA RECIPE

• Preheat oven to 300 degrees F and adjust rack to the lower part of the oven.
• Line a large baking sheet with parchment paper.

• Separate 6 egg whites and add to a stand mixer one a time . Using an egg separator comes in handy for this.

• After adding your egg whites, add the vanilla extract and cream of tartar- using your stand mixer, beat 6 egg whites until soft peaks form about 5 minutes. With the mixer on, gradually add the 1 1/4 cups of sugar 1 tablespoon at time. Make sure the sugar is combined before adding more. Then, continue to beat on medium-high until glossy peaks form for another couple of minutes.
• The peaks should be stiff enough that you can hold the whisk attachment up and if the peaks don’t move you’re good to go.

• Sift the cornstarch into the meringue and gently fold only a couple of times. I recommend using a rubber spatula.
• To get the parchment to stick- I recommend using a penny size amount of the meringue after it has been whipped to the four corners of the parchment paper.  This helps make the parchment paper stay in place and not shift.
• Spread the pavlova mixture into a circle on your lined baking sheet. Make sure the edges are nice and tall and that there is a nice dip in the center.

• Place your pavlova in the oven.
• As soon as you place your Pavlova in oven turn it down to 240 degrees F.
• Bake until the pavlova is firm-about 90 minutes. Rotate the sheet if you notice some spots browning but do try and limit the amount of times you open your oven.
• Once fully cooked-turn off the oven and let the Pavlova completely cool before decorating. Leave in the oven at least 60 minutes after it is done baking.
• Once cool, top the Pavlova with whipped cream and fresh fruit. Serve and enjoy.

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