Pavlova is a giant meringue that's crispy on the outside and marshmallowy on the inside, topped with whipped cream and fresh fruit. Although it's a point of contention between Australia and New Zealand, this dessert is extremely popular throughout Europe. It looks beautiful and tastes amazing!
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- Meringue: 4 egg whites (room temperature)
- 220g caster sugar (superfine sugar)
- 1 tsp lemon juice or white vinegar
- 2 tsp cornstarch
- 1 tsp vanilla extract
- Topping: 300ml heavy cream + 2 tbsp powdered sugar
- 200g mixed berries (strawberry, blueberry, raspberry)
- Mint leaves
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👩🍳 Instructions
- 1 Preheat the oven to 120°C (250°F)
- 2 Beat the egg whites with a mixer until soft peaks form
- 3 Add the sugar little by little while continuing to beat until stiff, glossy peaks form
- 4 Add the lemon juice, cornstarch, and vanilla — fold in gently
- 5 Shape into a large circle (about 8 inches/20cm in diameter) on a parchment-lined baking sheet, making a slight dip in the center
- 6 Bake for 1 hour 15 minutes, until dry on the outside
- 7 Turn off the oven and LEAVE the pavlova inside until completely cool (can be left overnight)
- 8 Whip the heavy cream with the sugar until soft peaks form
- 9 Spread the whipped cream over the pavlova
- 10 Arrange the mixed berries on top of the cream
- 11 Garnish with mint leaves
💡 Tips
• The egg whites MUST be completely free of any egg yolk or fat — even a tiny bit can prevent them from whipping up properly
• The sugar should be added slowly so the meringue stays stable
• Don't open the oven while baking — let the pavlova cool inside the oven
• The pavlova base can be made a day ahead; top with cream and fruit right before serving
• The bowl and whisk must be clean and completely dry
📊 Nutrition Facts / serving
260
Calories (kcal)
4g
Protein
14g
Fat
30g
Carbs
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