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.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 110 minutes
- Yield: 6 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: Australian/ New Zealand
- Diet: Gluten Free
- 1 Tsp Vanilla Extract
- 1 1/4 Cup Granulated Sugar- Finely ground if you can find it or grind it in a food processor
- 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
- 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 a time. Make sure the sugar is fully 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 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 the oven turn it down to 240 degrees F.
- Bake until the pavlova is firm-about 90 minutes. -try to not open your oven if you can avoid it. 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.
- 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. Fully pre-heat your oven and bake right away or pavlovas can started melting. Make sure you use parchment paper for easy removal from the baking sheet.
- To get the parchment paper to stick- I recommend using a penny size amount of the meringue after it has been whipped to the backside of the parchment paper placing in the four corners. This helps make the parchment paper stay in place and not shift.
- Fully pre-heat your oven and bake right away or the Pavlova can start melting.
- Use your stand mixer for the most effective mixing.
- After the Pavlova is done cooking- let the Pavlova rest in the warm oven for 1 hour after baking to ensure the exterior dries properly. After that, crack the oven door open and let sit for an additional hour.
- 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 it’s 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 to bake it at a low temperature for a longer period of time.
- 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 Pavlova on a cookie sheet lined with parchment paper. 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 fresh 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.
Keywords: Classic Pavlova recipe, Gluten-Free, Desserts, Summer, Whipped Cream, Strawberries, Fruit