Name: Pavlova Recipe
Prep time: 90 min
Ingredients: 4 Egg whites (~140g, room temperature); 1 cup 200g caster Sugar; Pinch salt; 2 teaspoon Cornstarch; 2 teaspoons white wine vinegar; 1 teaspoon Vanilla extract; 1½ cups 360ml Heavy cream, cold; 3 tablespoons 23g Powdered sugar; 1 teaspoon vanilla extract; Strawberries

Pavlova Recipe

By David | Published: Apr 15, 2019 | Updated: Aug 19, 2024

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3.50 from 137 votes

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Learn how to make the perfect pavlova cake. If you’re not familiar with pavlova, Pavlova is a meringue-based cake. It has crisp crust and soft marshmallow texture on the inside and topped with whipped cream and fresh fruits. Beautiful, gluten-free and delicious dessert.

A pavlova topped with whipped cream and halved strawberries sits on a white cake stand. The crisp, light meringue has a slightly cracked surface, giving it a rustic appearance against a dark background.

Pavlova Recipe

3.50 from 137 votes

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Prep Time 1 30

WORK TIME 20

DIFFICULTY Medium

Cuisine World

Servings yields

Ingredients

For the meringue:

4 Egg whites ~140g, room temperature
1 cup 200g caster Sugar
Pinch salt
2 teaspoon Cornstarch
2 teaspoons white wine vinegar
1 teaspoon Vanilla extract

For the cream:

1½ cups 360ml Heavy cream, cold
3 tablespoons 23g Powdered sugar
1 teaspoon vanilla extract
Strawberries

Instructions

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DIRECTIONS

1. Preheat oven to 160C (320F).
2. Lay a sheet of parchment paper on a baking tray and mark, a 20cm (8-inch) circle. Turn it upside down. Set aside.
3. In a large bowl whisk egg whites until soft peaks form, gradually add sugar, until stiff peaks form and the meringue looks glossy. Add white wine vinegar, cornstarch, vanilla extract and beat on low speed until incorporated.
4. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
5. Place the pavlova in the oven, reduce the heat to 120C (250F). Bake for 75 minutes, then turn off the heat and let the Pavlova cool completely (at least 4 hours) inside the oven.
6. Make the cream: place heavy cream, sugar and vanilla extract in a large bowl. Beat to stiff peaks.
7. Spread whipped cream on top of the pavlova and decorate with fresh strawberries.
Notes:
• Separate the egg whites when they’re cold, it’s much easier.
• To make stable meringue: after you separated the egg whites, bring them to room temperature.
• Make sure your bowl is very clean and there is no any water or grease, otherwise you’ll not be able to rich stiff peaks. • The meringue without the cream can be stored up to 3 days in room temperature.

Video

Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

One Comment

Hey Guys found this extremely helpful I am currently a student and my teacher thought this was an amazing recipe. Quick tip tho from Ms Willis and I we suggest to take the hull off the strawberries as we are not animals. Thank you for sharing the recipe tho 🙂

February 4, 2020