Classic Pavlova – Light, Crisp & Cloud-Soft Dessert

This Classic Pavlova is the kind of dessert that instantly feels special yet surprisingly simple to make. With its crisp outer shell, soft marshmallow-like center, and cloud of whipped cream topped with fresh fruit, it’s light, elegant, and perfect for any season. Whether you’re hosting a celebration or craving a refined dessert without heaviness, this pavlova delivers every time.

Why You’ll Love This Recipe

• Light and airy dessert that doesn’t feel heavy after a meal
• Beautiful centerpiece for holidays, brunches, and celebrations
• Naturally gluten-free and made with simple pantry ingredients
• Crisp on the outside with a soft, melt-in-your-mouth center
• Perfect base for seasonal fruits all year round

Ingredients

• 4 large egg whites at room temperature
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice or white vinegar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 to 1½ cups fresh berries or seasonal fruit

Step-by-Step Instructions

1. Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper. Draw an 18–20 cm (7–8 inch) circle on the parchment, then flip it over so the pencil does not touch the meringue.
2. In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. The mixture should look foamy and hold gentle peaks when the whisk is lifted.
3. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Increase the speed and beat until the meringue becomes thick, glossy, and holds stiff peaks. Rub a small amount between your fingers to ensure the sugar is fully dissolved.
4. Sprinkle the cornstarch over the meringue, then add the lemon juice and vanilla extract. Gently fold everything together using a spatula, being careful not to deflate the mixture.
5. Spoon the meringue onto the prepared circle and shape it into a round disc. Create slightly higher edges and a shallow center to hold the whipped cream and toppings.
6. Place the pavlova in the oven and bake for 75–90 minutes, or until the outside feels dry and crisp. The inside should remain soft and marshmallow-like.
7. Turn off the oven, leave the door slightly open, and allow the pavlova to cool completely inside the oven. This slow cooling helps prevent cracking.
8. Just before serving, whip the cream with powdered sugar until soft peaks form. Spread the whipped cream over the cooled pavlova and top with fresh fruit.

Tips & Variations

• Make sure your bowl and whisk are completely clean and dry for best volume
• Use superfine sugar if available to help it dissolve more easily
• For a festive twist, add citrus zest to the whipped cream
• Swap berries for tropical fruits in summer or poached pears in winter
• Create mini pavlovas for individual servings and easier portioning

Storage & Freezer Instructions

• Store the plain pavlova shell in an airtight container at room temperature, away from humidity, for up to 2 days
• Avoid refrigerating the un-topped pavlova, as moisture will soften the crisp exterior
• Once topped with whipped cream and fruit, pavlova is best enjoyed immediately
• Leftovers can be refrigerated for up to 24 hours, but expect a softer texture
• Freezing pavlova is not recommended, as it compromises both structure and texture

Serving & Pairing Ideas

• Top with fresh berries, passion fruit, mango, or kiwi for a vibrant finish
• Add a drizzle of fruit coulis or citrus curd for extra flavor
• Serve as a light dessert after rich or savory meals
• Pair with herbal tea, fresh lemonade, or lightly flavored sparkling water
• Present on a dessert table alongside tarts, truffles, or fruit-based sweets

Serving & Pairing Ideas

• Serve immediately after topping to maintain the crisp exterior and soft center
• Top with fresh berries, passion fruit, mango, or kiwi for color and contrast
• Add a light drizzle of fruit coulis or citrus curd for extra flavor
• Pair with herbal tea, fresh lemonade, or lightly flavored sparkling water
• Present as a centerpiece dessert for holidays, brunches, or special gatherings

Frequently Asked Questions

Why did my pavlova crack?

Cracks are very common and part of pavlova’s charm. Sudden temperature changes are usually the cause, which is why cooling it slowly in the oven is important. Even cracked pavlova tastes delicious and is easily hidden with toppings.

Can I make pavlova ahead of time?

Yes, the pavlova shell can be made one to two days in advance and stored in an airtight container at room temperature. Add whipped cream and fruit just before serving to keep it crisp.

How do I know when pavlova is done?

The outside should feel dry and lift easily from the parchment paper, while the inside remains soft. It will continue to set slightly as it cools in the oven.

Is pavlova supposed to be chewy inside?

Yes, a classic pavlova has a crisp exterior with a soft, marshmallow-like center. If it is fully crunchy throughout, it may have been baked too long or at too high a temperature.

Ready to Make It?

This Classic Pavlova is proof that simple ingredients can create an elegant, bakery-worthy dessert at home. Whether you’re making it for a celebration or a quiet weekend treat, it’s a recipe you’ll want to come back to again and again. Save it, share it, and enjoy every light, airy bite.

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