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Classic Pavlova with Fresh Fruit and Whipped Cream Recipe

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3.9 from 3 reviews

  • Author: Molly
  • Total Time: 4 hours (including cooling)
  • Yield: 8 servings

Description

A delicate and airy Pavlova featuring a crisp meringue shell with a soft marshmallow-like interior, topped with homemade whipped cream and fresh fruit. This classic dessert is perfect for special occasions and showcases a beautifully crisp texture achieved by slow baking at low temperature.

Ingredients

Meringue

  • 4 large egg whites (reserve yolks for lemon curd or other uses)
  • 1 cup (200g) superfine sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon cornstarch

Toppings

  • Homemade whipped cream
  • Fresh fruit (such as strawberries, kiwi, passion fruit, berries)
  • Optional: strawberry topping, lemon curd, or any desired topping

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and to promote even baking.
  2. Beat Egg Whites: Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, approximately 5 minutes. Gradually add the superfine sugar in two additions, beating for 30 seconds after each addition. Then increase the speed to high and continue beating until glossy stiff peaks form, about 2 more minutes. The peaks should stand upright firmly. Add vanilla extract and beat for an additional minute to fully incorporate.
  3. Fold in Stabilizers: Using a rubber spatula, gently fold in the cream of tartar and cornstarch to stabilize the meringue without deflating it.
  4. Shape the Pavlova: Spread the meringue mixture into an 8-9 inch circle on the prepared baking sheet. Create decorative peaks with the back of a spoon, making sure the edges are higher and there is a slight dip in the center to hold toppings later.
  5. Bake at Lower Temperature: Place the pavlova in the oven, then immediately reduce the temperature to 200°F (93°C). Bake for about 90 minutes until the pavlova feels firm and dry. Rotate the baking sheet if necessary to prevent uneven browning. Minimize opening the oven door to maintain a stable temperature and texture.
  6. Cool in Oven: Turn the oven off and allow the pavlova to cool completely inside the oven. This gradual cooling helps prevent cracks.
  7. Serve: Once cooled, transfer the pavlova to a serving plate. Top generously with homemade whipped cream and fresh fruit or your desired toppings before slicing and serving.

Notes

  • Superfine sugar dissolves more easily into egg whites, helping achieve a smooth glossy meringue.
  • Do not rush baking or cooling; the low and slow method ensures the pavlova dries perfectly without cracking or browning too much.
  • You can use reserved egg yolks for lemon curd or custards to avoid waste.
  • For mini pavlovas, adjust size and baking time accordingly.
  • Store pavlova covered at room temperature for up to 2 days; avoid refrigeration as humidity can soften the meringue.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand

Find it online: https://recipeglimpse.com/classic-pavlova-with-fresh-fruit-and-whipped-cream-recipe/