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Pavlova makes an easy, elegant dessert perfect for entertaining or a special meal. Get this gorgeous pavlova recipe everyone will love.
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!
- 4 egg whites at room temperature
- 1 cup sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 2 cups fresh fruit sliced or chopped
- mint optional
- Preheat oven to 400º.
- Line baking sheet pan with parchment paper.
- Beat egg whites until stiff.
- Continue to beat and gradually add sugar.
- Add vinegar and vanilla.
- Beat for 5 more minutes then add cornstarch.
- Beat until well-combined.
- Pour meringue into a large mound in the center of parchment paper.
- Spread the meringue into the shape of disc using the back of a spoon or rubber scraper.
- As spreading, indent the center about ½ inch lower than sides.
- Reduce heat on the oven to 250º.
- Place meringue in the oven and bake for 1 ½ hours.
- Leave the door of the oven propped open for the last ½ hour.
- Remove from the oven and cool.
- Beat heavy cream and confectioners' sugar until peaks have formed.
- Place fruit in the indention of the pavlova, top with cream and garnish with fresh mint.
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It looks perfect!! Just beautiful!
This is just gorgeous!!I bet my mother in law would be impressed with this one..and that’s saying A LOT 🙂
I have ALWAYS wanted to try one of these! You’ve just given me the push I needed! 🙂
I have never made pavlova before, but you are so right – this would be perfect for Memorial Day!
This looks beautifullll! What does it taste like? I’ve never tried it! Is it a thicker version of homemade whipped cream? Or like creme brulee?
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.
Beautiful pavlova, Robyn!
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!
I hope you don’t mind, but I changed up your recipe a little and posted on this site. I made it tonight, and it was great!
This was fantastic! I had never made meringue like this, and it was much easier than I could have dreamed. I shared this recipe on my blog and linked back to you:
I have never made a pavlova, but you are right – it is such a pretty & impressive dessert. Something I need to try. So happy we finally got to meet this weekend 🙂
It really is a very elegant dessert, Robyn. Love the photo.
I’ve never had the chance to taste a pavlova, Robyn. It’s just beautiful.
This is beautiful! I love that it’s so easy.
I’d like to invite you to share this recipe on my weekly link-up, Sweet Tooth Friday. http://alli-n-son.com/2011/05/26/lemon-chocolate-cupcakes/
I’ve never seen this before and I am blown away! It looks absolutely divine!! I am excited to make it this summer using fresh berries.
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.
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! 🙂
I’ve always wanted to try this! Looks great.
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!
I was wondering what size in diameter you make the pavlova to be?
Can you make this ahead and keep in fridge?
It may tend to get a bit soggy stored in the fridge. Thanks!