Now, if you are looking for something that can steal the show at gatherings, the gorgeous and delicious Pavlova will certainly do the job. With its delicate meringue crust on the outside and soft marshmallow on the inside, not to mention the cream and seasonal fruit topping, there is no doubt that everybody will fall in love with this treat. So if you are looking forward to hosting a party soon, and you are wondering what dessert to serve, Pavlova would be a perfect choice.
This dessert is very popular in Australia and New Zealand. There are debates regarding its origin. But one thing is for sure, it is one of the best desserts you could ever have. By merely looking at it, you might be hesitant to make it because it looks complicated. But don’t be intimidated. It is easier to make than you think.Print
Pavlova is chewy on top, crisp on the edges, and soft and creamy in the center. You can also pile it high with cream and fresh fruits. It is a show-stopper, indeed.
4 large egg whites
1 1/4 c. white sugar
1 tsp. vanilla extract
1 tsp. lemon juice
2 tsp. cornstarch
1-pint heavy cream
Fresh fruits (for topping)
- Preheat oven to 300 degrees Fahrenheit and then line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
- Beat egg whites until stiff but not dry in a large bowl. Gradually add the sugar (about 1 tablespoon at a time). Beat well after each addition. Beat until thick and glossy and then gently fold in vanilla extract, cornstarch, and lemon juice.
- Spoon mixture inside the circle drawn on the parchment paper. Spread mixture, working from the center toward the edge. Slightly build the edge, leaving a slight depression in the center.
- Bake for about an hour.
- Let cool on a wire rack.
- Beat heavy cream until stiff peaks form in a small bowl. Set aside.
- Remove the parchment paper and place meringue on a serving platter.
- Fill the center with whipped cream and then top with your choice of fresh fruits.
- For the fruits, you can utilize kiwi slices, strawberries, pineapple, mango, or a combination of any of these. You can utilize pretty much any fruit that you want.
For the eggs, I suggest using chilled eggs because their yolks separate much easier from the whites. As for the cornstarch, keep in mind that it plays a vital role in this recipe. It is responsible for the crisp exterior and marshmallow-soft interior. With that said, you should never skip cornstarch.
Can I Make Pavlova Ahead of Time?
Of course, you can! You can actually make the pavlova meringue 3 days ahead of time. You just have to store it loosely wrapped in a plastic bag. Just assemble it before your event. Remember that frosting will start to soften the meringue, so be sure to consume your Pavlova within 4 hours of assembling.
You are also free to create mini pavlovas if you wish to.