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Perfect Pavlova Recipe

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★★★★★

4.1 from 61 reviews

This Perfect Pavlova recipe yields a light, airy meringue dessert with a crisp crust and a marshmallow-like center, topped with whipped cream and fresh fruits like kiwi, strawberries, mango, and passion fruit pulp or lemon curd. It’s an elegant Australian classic that is best served freshly assembled and makes a stunning centerpiece for any celebration.

Ingredients

Scale

Pavlova Base

  • 225 g egg whites, at room temperature
  • 370 g caster sugar
  • 1½ tbsp cornstarch (tightly packed, approx. 15–17 g)
  • 2 tsp white vinegar
  • 1 tsp grated lemon zest (optional, from a dry lemon)

Whipped Cream Topping

  • 1½ cup whipping cream (35% fat)
  • 50 g caster sugar
  • 2 tsp vanilla extract

Fruit Topping

  • 2 kiwi fruits, peeled and sliced or diced into 1-inch pieces
  • 1 cup halved strawberries (or more)
  • 1 cup diced mangoes (or other fruits such as blueberries, raspberries, or red currants)
  • ¼ cup passion fruit pulp/syrup or lemon curd

Instructions

  1. Prepare Equipment and Oven: Ensure all equipment such as the mixer bowl, whisk, spatulas, and bowls are clean and dry. Preheat the oven to 275°F / 135°C and line a baking tray with parchment paper with a 7.5 to 8 inch (19-20 cm) circle drawn on the underside.
  2. Separate Egg Whites: Carefully separate egg whites from yolks into a clean bowl without any yolk contamination, then transfer to the mixer bowl on a scale. Use about 220-225 g of egg whites, discarding any yolk-contaminated whites.
  3. Warm Egg Whites (if needed): If the kitchen is cold, gently warm the egg whites by placing the mixer bowl in hot water and stirring for 1-2 minutes to about 85-90°F (29-32°C).
  4. Whisk Egg Whites to Soft Peaks: Using a mixer on low speed (2 or 3 out of 10), whisk egg whites until soft peaks form—small bubbles that pile up but are still soft; this can take 5-10 minutes.
  5. Incorporate Sugar Slowly: Gradually add sugar one spoonful at a time at speed 3, whisking 10-15 seconds after each addition and scraping the bowl sides occasionally. This slow process takes about 5-12 minutes and prevents graininess.
  6. Whisk to Stiff and Glossy Peaks: Increase speed to 4 (or up to 5) and continue whisking until sugar is completely dissolved, and the meringue is thick, glossy, and holds its shape well. Test by rubbing a bit between fingers for no graininess. This can take 12-30 minutes total.
  7. Add Cornstarch and Vinegar: When sugar is nearly dissolved and meringue is at stiff peaks, mix in cornstarch and white vinegar on low speed to combine, then whisk at higher speed for 2-5 minutes until fully integrated.
  8. Fold in Optional Lemon Zest: If using, gently fold in grated lemon zest now, but this step is optional.
  9. Prepare Baking Sheet: Dab small meringue spots on the baking sheet to secure parchment paper, then place parchment paper circle side up on the tray.
  10. Shape the Meringue: Spoon meringue onto the center of the parchment circle and spread evenly to about 2.5-3 inches tall, creating furrows along the sides with an offset spatula and a shallow depression in the center, smoothing edges to prevent excessive browning.
  11. Bake Pavlova: Immediately transfer to oven, reduce temperature to 212°F / 100°C, and bake for 80-90 minutes without opening the door. Check at 80 minutes for a dry crust; if formed, turn oven off and leave pavlova inside to cool completely for at least 4 hours or overnight.
  12. Store Properly: Once cooled, transfer pavlova to an airtight container and store in a cool, dry place away from drafts. Avoid refrigeration or freezing to keep the crust crisp.
  13. Prepare Whipped Cream: Chill a bowl and whisk the cream at medium-low speed, gradually adding sugar and vanilla until semi-stiff peaks form. Gently whisk by hand to reach stiff peaks without overbeating to avoid graininess.
  14. Crack Pavlova Surface: Before topping, lightly crack the top crust so it sits on the marshmallow center, preventing collapse under the cream.
  15. Assemble and Serve: Spread whipped cream evenly over pavlova, top with sliced and diced fruits, and drizzle passion fruit pulp or lemon curd. Serve immediately for best texture and flavor.

Notes

  • Use fresh, room temperature egg whites for best volume and stability.
  • Avoid any yolk contamination in egg whites as it prevents proper foaming.
  • Slow addition of sugar and thorough whisking are critical for a smooth meringue.
  • Do not open oven door during baking to avoid cracking.
  • If egg whites are cold, gently warm before whisking for superior meringue volume.
  • Store pavlova in an airtight container at room temperature to preserve crisp texture.
  • Leftover egg yolks can be used in custards, lemon curd, or mayonnaise.
  • Overwhipping cream causes graininess; whisk gently at the end to perfect texture.

Keywords: Pavlova, meringue, whipped cream, fresh fruit dessert, Australian dessert, summer dessert, lemon curd, passion fruit, kiwi, strawberries, mango

Find it online: https://foodarohub.com/perfect-pavlova-recipe/