If you’re not quite sure what Pavlova is, you are not alone. When I first made one for my friends not a single person had tried it before. This egg white based dessert is popular in Australia, but I think it’s high time more Americans give it a try. The exterior has a crunchy, meringue-like texture and the middle stays soft and almost marshmallow-y. Yes, it’s every bit as heavenly as it sounds.
You typically serve it piled high with whipped cream and fresh fruit for one stunning dessert. If you’ve never had the privilege of trying Pavlova then give this recipe a go!
The ingredient list is pretty straightforward: egg whites, sugar, vanilla, vinegar, and cornstarch. The trick to this treat is whipping the egg whites to the right consistency. Pay close attention to the directions and make sure you don’t start adding other ingredients until your peaks are at the stiffness level described. Another crucial step is leaving your pavlova in the oven once it’s fully baked. You’ll simply turn the oven off and let it slowly cool in the oven as the temperature drops. This will prevent cracking.
The fresh fruit topping makes this recipe an ideal choice for the summer months. Berries, stone fruits, lemon curd, fresh flowers or mint– the possibilities for garnishing the top are endless. Guests are sure to be impressed by this treat’s appearance and then wowed by the flavor. If you’re looking for a dessert that’s sure to knock it outta the park then this recipe is the one!
25m prep time
1h 30m cook time
- 4 egg whites
- 1 cup sugar
- 1 ½ teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- Whipped cream and fruit for topping
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Beat egg whites on medium-high speed with a handheld or stand mixer until soft peaks form.
- Add sugar ¼ cup at a time, beating mixture between each addition.
- Increase speed to high and beat until mixture appears shiny and stiff peaks form, about 2-3 minutes. Peaks should hold their shape.
- Add vanilla and beat for 1 additional minute, then fold in vinegar and cornstarch with a spatula.
- Spoon the mixture on the center of the prepared baking sheet and spread into a circle about 8 inches in diameter with tall edges and a dip in the middle.
- Place in oven, close the door, and immediately reduce temperature to 200 degrees F. Bake until pavlova is firm, about 90 minutes. DO NOT remove pavlova from the oven once cooked. Turn off heat and let it cool in the oven.
- Serve once fully cooled with whipped cream and fresh fruit.
Recipe adapted from Sallysbakingaddiction.com