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Indulge in the delightful experience of pavlova—a dessert that boasts a light, crispy exterior and a wonderfully soft, chewy interior. Crowned with sweet whipped cream and an array of fresh fruits, this stunning treat is sure to be the highlight of any event!
I have a special fondness for desserts that incorporate fresh fruit! They are enjoyable to prepare throughout the year and add vibrant flavors no matter what they adorn. If you’re looking for more fruity delights, consider trying this beautiful Strawberry Tart, a refreshing Lemon Berry Trifle, or an irresistible Fruit Pizza.
What is Pavlova?
Pavlova is an exquisite dessert named after the famous Russian ballerina Anna Pavlova during her tour in Australia and New Zealand in the 1920s. This simple yet elegant recipe is often featured at celebrations such as birthdays or Christmas!
Crafted primarily from egg whites, pavlova achieves its unique texture—think marshmallow-like goodness! With just five basic ingredients needed for the meringue and an equally straightforward topping recipe, this dessert not only tastes heavenly but also showcases fresh fruit that elevates its appeal. Your guests will undoubtedly be asking for seconds!
Ingredients Needed for Pavlova
You’ll be pleasantly surprised to learn that making pavlova requires only five easy-to-find ingredients—most likely already available in your kitchen! For precise measurements, refer to the recipe card at the end of this post.
- Egg Whites: Allow your eggs to reach room temperature before mixing.
- Granulated Sugar: This ingredient adds sweetness essential for any dessert!
- Cornstarch: It helps create that perfect crispy outer layer while keeping the inside soft.
- Lemon Juice: Adds brightness to flavor while aiding egg whites in forming peaks due to its acidity. - Vanilla Extract: A splash enhances overall flavor beautifully.
Topping Ingredients
- Heavy Whipping Cream: Keep it chilled until ready to whip.
- Powdered Sugar: Dissolves easily into a smooth topping. - Fresh Berries & Fruits: I love using raspberries, blueberries, blackberries, strawberries, and kiwi on top of my pavlova!
How to Create This Pavlova Recipe
Making pavlova is straightforward yet impressive enough to make you look like a pro baker! You absolutely must try this recipe—it’s bound to wow your family and friends!
- Preheat Oven: Set your oven temperature at 350℉ (175℃).
- Simmer Water: Fill a medium pot with about one inch of water; bring it gently simmering over low heat.
- Whisk Mixture: In a stand mixer bowl combine egg whites with sugar; place over simmering water without letting it touch bottom—whisk until sugar dissolves completely.
- Whip Meringue: Remove from heat; attach whisk attachment on mixer—whip until medium stiff peaks form. 5. Combine Ingredients: Gently fold cornstarch into meringue mixture followed by lemon juice and vanilla extract until stiff peaks form again.
- Shape Meringue: Line baking sheet with parchment paper; trace an 8 or 9-inch circle as guide if desired—spoon meringue into center then spread outwards creating well shape in center using spoon/spatula as preferred design choice.
- Bake & Cool: Place pan into preheated oven then immediately reduce temperature downwards—to 300℉ (150℃). Bake for one hour before turning off oven; let cool inside overnight ensuring no sogginess occurs prior serving next day.
Baking Tips
To ensure your pavlova turns out perfectly every time:
- Let It Cool Completely: Avoid serving too soon; allow cooling time within turned-off oven overnight if possible!
- Explore Toppings Beyond Fruit!: Drizzle caramel or chocolate sauce atop along with sprinkles/chocolate chips—or mix up different fruits—the base pairs well with various toppings!
Storing Leftovers
While pavlovas are best enjoyed fresh on day one after preparation—you can store leftovers up-to two days max by placing them inside airtight container kept at room temperature.
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Nutritional Information
Calories per serving: 348 kcal
Carbohydrates: 37 g
Protein: 3 g
Fat: 22 g
Saturated Fat: 14 g
Cholesterol: 67 mg
Sodium: 41 mg
Note: Nutrition facts are automatically calculated estimates meant solely as approximations.
About Alyssa Rivers: Alyssa Rivers is not only an accomplished food photographer but also author of ‘The Tried-and-True Cookbook’ alongside being an experienced recipe developer whose work has been featured on platforms like Good Morning America and Buzzfeed among others.
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