Elegant, eye-catching, and bursting with flavor, pavlova is a must make for any baker! Crisp outer layer, marshmallowy inner, fresh whipped cream, and juicy fruits, what’s not to love about this dessert?
I’m finally sharing with you a recipe I’ve been dying to post! I love making pavlova—putting it together is so incredibly fun and when you take that first bite of marshmallowy goodness, it’s 100% worth the nerve-wracking process.
Pavlova is a meringue-based dessert with whipped cream and fresh fruits. It’s light, airy, and full of flavor! Honestly, it’s light enough that it’s hard to stop at just one perfect little slice.
The dessert is believed to be named after the Russian ballerina, Anna Pavlova. And as New Zealanders like to say, a chef created the billowy dessert in her honor, claiming inspiration from her tutu. Though the Australians beg to differ, claiming that it was named after her because the meringue “is as light as a Pavlova.”
ANYWAYS, I know a lot of you are daunted by the idea of making a meringue having been told the many horror stories of them collapsing, leaking, or getting burnt. But I’ve made this recipe a few times by now and it’s turned out perfect every. single. time!
And it’s all in the beating and folding of the egg whites. Heat the oven to 250 degrees F and arrange a rack in the middle. You want to start off with beating the egg whites with the salt, for around five minutes, until soft peaks form. Then, with the mixer on high, you need to gradually add in the sugar (the slower you go, the better the sugar will dissolve into the egg whites) until you have stiff and glossy peaks— about 2 minutes.
Of course, beating time differs for everyone, so what you’re looking for are shiny peaks that hold their shape when you lift the whisks from the bowl.
Sift the cornstarch into the meringue and pour in the vinegar and vanilla— slowly so you don’t create a ‘dent’ in the meringue. With a rubber spatula, carefully so as to not deflate the egg whites, fold the ingredients into the meringue until no streaks of vanilla remain. Make sure you don’t over mix this step or your meringue will fall flat in the oven 😢
Next, trace a 7-8 inch circle on a piece of parchment paper with a pen. Flip the parchment paper over and place it on a baking sheet. Feel free to skip this step if you’re okay with eye-balling it.
Having trouble getting your parchment to stay without curling up? Rub a stick of butter on the tray and smooth out the edges.
Spread the meringue into the center of your circle and smooth it to the edges to form a rough disk.
Bake until the meringue is firm to the touch and a pale cream color, about 60 minutes. Turn the oven off and leave the oven door slightly ajar, allowing the meringue to cool completely in the oven. Run a thin metal spatula under the meringue to loosen it and carefully place it onto a serving dish; set aside.
Place the cream, sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until soft peaks form, about 2 minutes.
Top the baked meringue with the whipped cream and garnish with the fruit of your choice! I used sliced fresh mangos and wild blueberries, but any fruit works really— strawberries, passion fruit, or even bananas! Serve the pavlova immediately! 🤤
Mango and Wild Blueberry Pavlova
Ingredients
For the pavlova
- 4 large egg whites room temperature
- ⅛ tsp salt
- 1 cup granulated sugar
- 2 tsp cornstarch
- 1 tsp distilled white vinegar*
- ½ tsp vanilla extract
For the topping
- 1 cup heavy cream cold
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
- fruits of your choice
Instructions
- Heat oven to 250°F and arrange a rack in the middle. Trace a 7-8 inch circle on a piece of parchment paper with a pencil or pen. Flip the parchment paper over and place it on a baking sheet. Set aside!
- In a dry bowl, beat the egg whites and salt for about 5 minutes or until soft peaks form. With the mixer on high, gradually add in the sugar until stiff and glossy peaks form— about 2 minutes. (This is your meringue!)
- Sift the cornstarch into the meringue and pour in the vinegar and vanilla— slowly so you don’t create a ‘dent’ in the meringue. With a rubber spatula, carefully so as to not deflate the egg whites, fold the ingredients into the meringue until no streaks of vanilla remain.
- Spread the meringue into the center of your circle and smooth it to the edges to form a rough disk.
- Bake until the meringue is firm to the touch and a pale cream color, about 60 minutes. Turn the oven off and leave the oven door slightly ajar, allowing the meringue to cool completely in the oven. Run a thin metal spatula under the meringue to loosen it and carefully place it onto a serving dish; set aside.
- Place the cream, sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until soft peaks form, about 2 minutes.
- Top the baked meringue with whipped and garnish with the fruit of your choice! Serve the pavlova immediately!
