About the Recipe
The Classic Pavlova is a culinary marvel that graces festive occasions with its captivating appearance and flavors. Its meringue base boasts a crisp outer layer and a soft interior, offering a delightful sensory experience.
Typically, the pavlova is garnished with whipped cream and fresh fruits such as strawberries, blueberries, kiwi, and passion fruit. These fruits provide a harmonious blend of flavors and a refreshing sensation with every bite.
The foundation of this exquisite pavlova consists of essential ingredients: egg whites, sugar, cream of tartar, and cornstarch. Whip the egg whites into a light, airy meringue, gradually incorporating sugar for a shiny finish. Cream of tartar stabilizes the egg whites, while cornstarch contributes to the meringue's chewy interior.
Baking demands careful attention to temperature and timing. Bake the meringue at a low temperature (around 300 degrees Fahrenheit) to thoroughly dry it without browning. This gradual process ensures the pavlova's delicate texture and perfect balance of crispness and softness. Allow it to cool in the oven with the door slightly open to set correctly and prevent cracking.
Once cooled, spread a generous layer of freshly whipped cream on top. Arrange fresh fruits or drizzle flavored mousse for an aesthetically pleasing presentation.
The Pavlova is a versatile dessert that dazzles guests with its stunning look and harmonious combination of flavors and textures. Whether served at a festive event or as a special indulgence, it’s sure to make a lasting impression, making it a treasured addition to any dessert collection.
Ingredients
Meringue
3 large egg whites ½ cup plus 2 tablespoons
pinch of table salt
½ teaspoon cream of tartar
1 cup caster sugar
1 tablespoon cornstarch
1 ½ teaspoons pure vanilla extract
Whipped Cream Topping
1 ½ cups heavy cream or whipping cream
¼ cup confectioners' sugar
1 teaspoon vanilla extract
2 cups fresh fruit (strawberries, blueberries, sliced kiwi, etc)
Preparation
For the meringue
Position an oven rack in the center of the oven.
Preheat the oven to 300 degrees Fahrenheit.
Place a baking rack on a baking sheet, and line the rack with parchment paper. Set aside.
In a medium bowl, whisk together sugar and cornstarch until smooth and well combined.
In a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until they begin to froth and turn opaque.
Reduce the speed to low, then gradually add the sugar mixture in ½-cup increments, followed by 1 teaspoon of vinegar.
Increase the speed to high and continue beating for at least 2 minutes, or until stiff peaks start to form.
With the mixer on high, add 1½ teaspoons of vanilla extract.
Continue whipping for 3 to 5 minutes, or until the meringue forms stiff, glossy peaks. (This may take longer depending on your mixer.)
Using a rubber spatula, spread the meringue onto the prepared parchment-lined rack, forming a rectangle shape.
Build up the edges slightly higher than the center, creating a shallow well in the middle.
Add decorative peaks around the edges using the spatula or the back of a spoon.
Bake at 300 degrees for 10 minutes, then reduce the temperature to 250 degrees Fahrenheit without opening the oven.
Continue baking for 2 hours and 10 minutes, or until the meringue is dry and set.
Turn off the oven and let the meringue cool completely inside with the door closed for at least 2 hours and up to 16 hours. This helps prevent cracking.
Once fully cooled, carefully transfer the meringue—still on the parchment—to a wire rack.
Gently slide or roll the parchment paper out from underneath. Be very careful; the meringue is delicate and can crack easily.
Up to an hour before serving, whip the heavy cream with the confectioners' sugar until soft peaks form.
Add the vanilla and mix to combine.
Spoon the whipped cream into the center of the cooled pavlova.
Top with sliced fresh fruit of your choice.
Serve immediately or refrigerate for up to one day.
Notes
Once filled, the meringue will begin to soften.