Description
This classic Pavlova Cake features a crisp and light meringue base with a marshmallow-like center, topped with fluffy whipped cream and fresh berries. Baked at a low temperature to achieve the perfect texture, this elegant dessert is a showstopper for any occasion and brings a sweet, airy treat with a delicate vanilla flavor and fruity freshness.
Ingredients
Meringue Base
- 180 g Egg whites (whites of approx. 6 eggs)
- 300 g Super fine sugar
- 1½ teaspoon Cream of tartar (or ½ tablespoon freshly squeezed lemon juice or vinegar)
- 1 tablespoon Corn starch
- ½ tablespoon Vanilla extract
- ¼ teaspoon Salt
Whipped Cream Topping
- 230 g Heavy cream (36% fat, very cold)
- 30 g Powdered sugar
- 1 teaspoon Vanilla extract
Garnish
- Fresh berries (such as strawberries, blueberries, raspberries)
- Powdered sugar (for dusting)
- Fresh mint leaves
Instructions
- Preheat the oven and prepare baking tray: Set your oven to 195°F (90°C) without the fan. Line a baking tray with parchment paper or a silicone baking mat. Use an oven thermometer to ensure accurate temperature for perfect results.
- Start whisking egg whites with acid: Add cream of tartar to room temperature egg whites in a stand mixer on low speed. If using lemon juice or vinegar, wait until egg whites are foamy before adding it.
- Gradually add sugar: When whites are foamy, slowly add superfine sugar one tablespoon at a time, increasing mixer speed to medium-high. This ensures full sugar dissolution and stable meringue.
- Whip to stiff peaks: Beat on high until the meringue is thick, glossy, and holds stiff peaks. Test by feeling a small amount between fingers: no grittiness should remain. Avoid overwhipping.
- Add vanilla and salt: Incorporate vanilla extract and salt, whipping briefly to combine.
- Fold in cornstarch: Gently fold the cornstarch into the meringue with a rubber spatula, taking care not to deflate it and keeping the airiness intact.
- Shape meringue: Spread or pipe the meringue onto the prepared tray in an 8-inch (20 cm) circle, making edges slightly taller and creating a shallow well in the center for the toppings. Add decorative peaks or swoops if desired.
- Bake low and slow: Bake for 2½ hours at 195°F (90°C). Check around 2 hours to ensure it feels dry to the touch and is not sticky.
- Cool in oven: Once baked, turn off the oven and leave the door slightly open. Let the pavlova cool completely inside to prevent cracking and maintain a crisp shell.
- Prepare whipped cream: Whip cold heavy cream with powdered sugar until soft peaks form, then add vanilla extract and whip just until fluffy and pipeable.
- Decorate and serve: Top the cooled pavlova with the whipped cream, fresh berries, mint leaves, and a dusting of powdered sugar just before serving.
- Storage: Store undecorated pavlova in an airtight container at room temperature away from humidity for up to 2 days. Decorated pavlova should be refrigerated and served within 1 day to retain its crisp texture.
Notes
- Use room temperature egg whites for better volume.
- Ensure superfine sugar dissolves fully to avoid gritty texture.
- Do not open the oven door frequently during baking.
- Let the pavlova cool slowly inside the oven to reduce cracking.
- Do not refrigerate pavlova before decorating, as moisture ruins the crispness.
- Serve decorated pavlova immediately or within 24 hours for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian, New Zealand
