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Classic Pavlova

A stunning dessert featuring a crisp meringue shell, soft interior, and topped with fresh whipped cream and vibrant berries.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Australian, New Zealand
Calories: 2200
Ingredients Method Notes

Ingredients
  

For the Meringue
  • 4 large large egg whites, room temperature Use room-temperature egg whites for better volume.
  • 1 cup granulated sugar Add sugar gradually to maintain meringue's stability.
  • 1 teaspoon cornstarch Helps stabilize the meringue.
  • 1 teaspoon white vinegar Can substitute with lemon juice.
  • 1/2 teaspoon pure vanilla extract Infuses warmth into the meringue.
For the Topping
  • 1.5 cups heavy cream, cold Use cold cream for best results.
  • 2 tablespoons powdered sugar Sweetens the whipped cream.
  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries) Can substitute with other berries or fruit.
  • to taste Fresh mint leaves, for garnish Adds a visual and flavor twist.

Method
 

Preparation
  1. Preheat oven to 250°F. Line a baking sheet with parchment paper and draw an 8-inch circle.
  2. In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form (about 2-3 minutes).
  3. Gradually add granulated sugar, one tablespoon at a time, and beat on high speed until glossy stiff peaks are achieved (about 6-8 minutes).
  4. Gently fold in cornstarch, vinegar, and vanilla extract until just combined.
  5. Spoon the meringue onto the parchment paper within the drawn circle, creating a slight well in the center.
Baking
  1. Bake the pavlova for 1 hour 15 minutes to 1 hour 30 minutes until the outside is dry and crisp but not browned.
  2. Turn off the oven and leave the pavlova inside with the door closed for at least 1 hour to cool.
Topping and Serving
  1. Whip the cold heavy cream with powdered sugar until soft peaks form (about 3 minutes).
  2. Once cooled, spread the whipped cream over the pavlova and top with mixed fresh berries and mint leaves.
  3. Slice with a serrated knife and serve immediately.

Notes

Best served immediately as the meringue will soften over time. Can store at room temperature for up to 2 days.