Pavlova Recipe
Yields: 1 9-inch pavlova
Crisp on the outside and soft on the inside, this pavlova is a simple show-stopper meringue-based cake. Every bite will melt in your mouth!
  • 4 large egg whites
  • 1 cup (200 g/7 oz) granulated sugar
  • ½ tablespoon cornstarch, sifted
  • 1 teaspoon white wine vinegar or lemon juice
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
Whipped cream:
  • 1 cup (240ml) heavy cream
  • 2 tablespoons granulated or powdered sugar
  • ½ teaspoon pure vanilla extract
  • Fresh fruit of your choice (berries, passion fruit, kiwi, pineapple, etc.)
  1. Preheat oven to 325F/160C. Line a baking sheet with parchment paper and draw an 8-inch or 9-inch circle (you can use your cake pans for that). This will help you later when spreading the meringue. Turn the paper so that the circle is on the reverse side.
  2. In a mixer bowl fitted with a whisk attachment, whisk egg whites on high speed until foamy and soft peaks start to form (about 30-40 seconds). Reduce speed to medium and, while mixer is running, add sugar, one tablespoon at a time. Once done adding sugar, increase speed to high and continue whisking until stiff peaks form, meringue is glossy, and the sugar is fully dissolved. Add cornstarch, vinegar, salt, and vanilla and either fold in by hand or whisk on low speed just until combined.
  3. Spread meringue onto the parchment paper, shaping it into a circle with the help of the circle you drew earlier. Create a border so that edges are slightly higher than the center.
  4. Place in oven and reduce temperature to 230F/110C. Bake for 75-90 minutes, or until creamy in color and the outside appears dry. Turn off oven and, without removing, let meringue cool completely in the oven. It will crack slightly while cooling.
  5. For the whipped cream: In a mixer bowl fitted with a whisk attachment, whisk heavy cream with sugar and vanilla until soft peaks form. Be careful not to over mix.
  6. Spread whipped cream over the meringue and top with freshly sliced fruit.
The meringue itself will keep for a few days in an airtight container at room temperature. Once whipped cream is added, the meringue will keep in the fridge for up to one day.
Recipe by Pretty. Simple. Sweet. at