Description
This Classic Pavlova is a light, crisp, cloud-soft dessert with a marshmallow-like center, topped with whipped cream and fresh seasonal fruit. Perfect for celebrations or elegant gatherings, it is naturally gluten-free and easy to make at home. Save this recipe to impress your guests with a stunning, show-stopping dessert.
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
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 and flip it over.
2. In a clean, dry bowl, beat egg whites on medium speed until soft peaks form.
3. Gradually add sugar one tablespoon at a time while continuing to beat until meringue is thick, glossy, and holds stiff peaks.
4. Sprinkle cornstarch over meringue, add lemon juice and vanilla extract, then fold gently with a spatula.
5. Spoon meringue onto prepared circle, shaping higher edges and a shallow center.
6. Bake for 75–90 minutes until outside is dry and crisp, with a soft marshmallow-like center.
7. Turn off oven, leave door slightly open, and cool completely inside oven.
8. Whip cream with powdered sugar until soft peaks form, then spread over cooled pavlova and top with fresh fruit.
Notes
Store plain pavlova shells in an airtight container at room temperature for up to 2 days.
Avoid refrigerating un-topped pavlova to keep it crisp.
Add whipped cream and fruit only before serving.
Serve immediately to maintain texture.