Perfect Easy Homemade Pavlova Recipe
Perfect Easy Homemade Pavlova Recipe
Introduction
This Perfect Easy Homemade Pavlova is a show-stopping dessert that delivers elegance without complexity. With its delicate, crisp shell and beautifully soft marshmallowy center, it's surprisingly simple to make and utterly divine to eat. Topped with billowy whipped cream and fresh berries, this Pavlova brings a light, airy sweetness that makes any occasion special.
Ingredients
- 4 large egg whites, at room temperature
- 1 cup (200g) superfine/caster sugar
- 1 tsp white vinegar or lemon juice
- 1 tsp cornstarch
- 1 tsp pure vanilla extract
- Pinch of fine salt
- 1 cup (240ml) heavy cream, cold
- 2 tbsp powdered sugar (optional)
- Fresh berries (strawberries, raspberries, blueberries)
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide.
- In a very clean, dry bowl, beat egg whites with a pinch of salt until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form and sugar is fully dissolved.
- Gently fold in vinegar, cornstarch, and vanilla extract until just combined.
- Spread the meringue into the circle on the parchment, building slightly higher edges to create a nest shape.
- Bake for 20 minutes, then reduce temperature to 250°F (120°C) and bake for another 25-30 minutes until the outside is dry and crisp. Turn off the oven, crack the door slightly, and let the Pavlova cool completely inside.
- Whip the cold heavy cream with powdered sugar (if using) until soft peaks form.
- Carefully transfer the cooled meringue to a serving plate, top with whipped cream, and arrange fresh berries on top. Serve immediately.
Pro Tips & Notes
- Room Temperature Eggs: Cold eggs don't whip as well. Separate eggs while cold, then bring whites to room temperature for better volume.
- Clean Equipment: Any grease or residue in your bowl or on beaters will prevent the meringue from stiffening properly.
- Avoid Humidity: Pavlova can become soft and sticky on humid days. Store leftovers in a cool, dry place.
- Crack Prevention: Let the Pavlova cool completely in the turned-off oven to prevent dramatic temperature changes that can cause cracks.
- Assemble Just Before Serving: Top with cream and fruit right before serving to keep the shell crisp.
Nutrition Facts (per serving)
- Calories: ~320
- Protein: 3.7g
- Carbohydrates: 42g
- Fat: 16g
- Fiber: 1.3g
- Sugar: 40g
Frequently Asked Questions
- Q: Can I make Pavlova ahead? A: Yes! You can bake the meringue shell up to 2 days in advance and store it in an airtight container. Add cream and toppings right before serving.
- Q: Why did my Pavlova crack? A: Cracks happen! To reduce them, cool slowly in the oven. A few small cracks are normal and will be covered by cream.
- Q: What if my meringue won't stiffen? A: Ensure your bowl/beaters are completely clean. Add a pinch of cream of tartar to stabilize the whites as you whip them.