Pavlova
A light and airy meringue dessert topped with whipped cream and fresh berries, perfect for any celebration.
Ingredients
For the meringue
- 4 pieces egg whites room temperature
- 1.25 cups granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 0.5 teaspoon vanilla extract
For the topping
- 2 cups heavy whipping cream chilled
- 0.25 cups powdered sugar
- 1 cup berries and fruit of choice
Instructions
Preparation
- Preheat the oven to 350℉.
- Place a medium pot with about 1 inch of water on the stove and bring it to a gentle simmer over low heat.
- In the bowl of a stand mixer, whisk together the egg whites and granulated sugar. Place the bowl over the simmering water, ensuring the water does not touch the bowl. Whisk until the sugar dissolves completely.
- Remove the bowl from the pot, turn off the stove, and fit the mixer with the whisk attachment. Whip the mixture until a meringue with medium stiff peaks forms.
- Add the cornstarch and mix until just combined. Then add the lemon juice and vanilla, whisking until stiff peaks form.
- Prepare a baking sheet with parchment paper. For a perfect circle, trace an 8 or 9-inch cake pan onto the parchment.
- Spoon the meringue into the center of the circle. Spread it around and create a well in the center using a spoon. Shape the outside of the Pavlova as desired.
Baking
- Place the baking sheet in the oven and immediately reduce the heat to 300℉. Bake for 1 hour.
- After baking, turn off the oven and let it cool in the oven to prevent sogginess. Leaving it overnight is ideal.
Topping
- Once cooled, whip the heavy cream with the powdered sugar until soft peaks form.
- Spread the whipped cream over the Pavlova and top with your favorite berries and fruits.
Notes
Best enjoyed fresh on the day it is made. If leftovers are present, store the meringue in an airtight container at room temperature for up to 2 days. Keep the whipped cream and fruits separate in the refrigerator, and assemble them just before serving.