Australia · Sweet Dishes · Vegetarian
Pavlova
Pavlova is an Australian dessert named after ballerina Anna Pavlova — a crisp meringue shell with a marshmallow-like center, topped with whipped cream and fresh berries.
105 min 220 kcal 6 serves Advanced🌿Vegetarian🇦🇺Australia★★★★★4.8· 5 reviews
Ingredients
ServingsMetric
- 4 egg whites
- 140 ggranulated sugar
- 1 tsplemon juice
- ½ tspcornstarch
- 200 mlheavy cream
- 50 gpowdered sugar
- 1 tspvanilla extract
- 250 gfresh berries
- mint for decoration
Method
- Preheat the oven to 180°C. Line a baking tray with parchment paper.
- Whisk egg whites until frothy. Gradually add granulated sugar, continuing to beat until stiff peaks form. Add lemon juice and cornstarch and mix gently.
- Spread meringue onto the baking tray, forming a round base. Bake for 15-20 minutes until crispy on the outside and slightly soft on the inside.
- For the cream: whisk cold cream with powdered sugar and vanilla to stiff peaks.
- Leave meringue to cool completely on the tray. Gently spread cream over the cooled meringue and decorate with fresh berries and mint. Serve immediately.
FAQ
Some cracking is normal and expected — it's part of the pavlova's rustic charm. Major collapse usually means the oven was too hot or the meringue was opened too soon. Always let the pavlova cool completely inside the closed oven (1–2 hours or overnight) — a sudden temperature change causes it to sink. Also avoid baking on a humid day: moisture weakens meringue.
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Comments (1)
Ingredient temperature matters enormously for pavlova. Unless the recipe says otherwise, everything should be at room temperature. Cold egg whites doesn't cream properly, and the texture suffers throughout.