Pavlova Recipe

Pavlova is such an elegant dessert that always provides a dramatic, impressive finale. I have a secret for you though. It’s really easy to make, too.

 

Everyone will think you’ve been working away in the kitchen all day when you bring out your gorgeous pavlova for dessert or a party. It makes a great dessert for your Valentine’s Day, Memorial Day and 4th of July get together and so many other special occasions. It is always a crowd pleasure since it is filled with strawberries and blueberries and topped with homemade whipped cream and a sprig of mint.

I’ll tell ya, I made pavlova for my sister’s birthday and it was a hit. Such a nice change from traditional birthday cake – light, tender, and absolutely delicious!

Here’s my Pavlova recipe. I know you are going to love it!

Pavlova Recipe
 
Prep time
Cook time
Total time
 
Pavlova makes an easy, elegant dessert perfect for entertaining or a special meal. Get this gorgeous pavlova recipe everyone will love.
Author:
Serves: 8
Ingredients
  • 4 egg whites at room temperature
  • 1 cup sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • ¼ cup confectioners' sugar
  • 2 cups fresh fruit, sliced or chopped
  • mint for garnish (optional)
Instructions
  1. Preheat oven to 400º.
  2. Line baking sheet pan with parchment paper.
  3. Beat egg whites until stiff.
  4. Continue to beat and gradually add sugar.
  5. Add vinegar and vanilla.
  6. Beat for 5 more minutes then add cornstarch.
  7. Beat until well-combined.
  8. Pour meringue into a large mound in the center of parchment paper.
  9. Spread the meringue into the shape of disc using the back of a spoon or rubber scraper.
  10. As spreading, indent the center about ½ inch lower than sides.
  11. Reduce heat on the oven to 250º.
  12. Place meringue in the oven and bake for 1½ hours.
  13. Leave the door of the oven propped open for the last ½ hour.
  14. Remove from the oven and cool.
  15. Beat heavy cream and confectioners' sugar until peaks have formed.
  16. Place fruit in the indention of the pavlova, top with cream and garnish with fresh mint.

 

Enjoy!
Robyn xo

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Comments

    • 6

      Robyn says

      Thanks! It tastes more like a blend of meringue and angel food cake than homemade whipped cream or a creme brulee. It is fab-u-lous! I think you’ll love it.

  1. 8

    says

    I think one of the most spectacular yet easy desserts ever and yours looks beautiful.

    I have a favorite I make that is a layered one with raspberries and chocolate. It looks dramatic and tastes wonderful and I made it for a barbecue last year. I heard over and over that I should not have gone to so much trouble. I tried to tell guests but to no avail so it’s our secret isn’t it..they are so simple!

    I see people go nuts for macarons, both in the making and in the drama of whether they are or are not successful and I say…forget the macaron and use your egg whites for good…a pavlova!

  2. 16

    says

    Beautiful, gluten-free, and a lot lower-cal than a typical cake. Plus, being as how it’s basically a giant meringue, not that hard to make. I’ll have to keep this in mind as we hit the summer fruit season.

    • 17

      Robyn says

      Thanks so much, Mary. It is a definite favorite here. My sister’s birthday is coming up soon and I’m wondering if she’ll request this for her cake this year! :)

  3. 19

    amy says

    I was thinking this would be lovely to do in individual serving sizes… how long do you think I should bake them if I cut the recipe in 1/8ths?
    It looks beautiful and delicious!

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