Pavlova

No ratings yet

A stunning dessert with a crisp, crunchy outer shell with a soft, marshmallow-like center. Topped with fresh whipped cream and fresh fruit. It is a beautiful and delicious dessert to wow a crowd!

Prep Time30

Cook Time1 10

Course: Dessert

Cuisine: American

Keyword: homemade pavlova, pavlova

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

Pavlova:

6 large Egg Whites
1 1/2 cups Sugar
2 Tablespoons Cornstarch
pinch Salt

Whipped Cream Topping:

1 1/2 cups Heavy Cream
1/2 to 3/4 cup Powdered Sugar
1 teaspoon Vanilla Bean Paste or Extract

Fruits:

Strawberries, Peaches, Raspberries, Mango, Nectarines, Blackberries, Cherries, Passionfruit etc.

Get Recipe Ingredients

Instructions

Preheat oven to 310 degrees. Start by making sure your bowl is clean from any water or grease. Separate your egg whites from your egg yolks and ensure there are no egg yolks in the bowl with the whites. This is imperative to perfecting the ideal meringue. Room temperature egg whites work best.
Whip the egg whites on high speed until soft peaks form, about 4-5 minutes on high speed. Begin to add the sugar a little at a time, whipping the entire time. After all of the sugar has been added, beat for 3 minutes longer, until thick and glossy. The peaks should still be very stiff.
Add in cornstarch and a pinch of salt and whip just until combined, about 5 seconds.
Use the bottom of a springform pan or a parchment paper circle and place it on a large baking sheet. Carefully place the meringue into the center and spread to the corners, depending on the desired thickness.
Carefully place in oven and immediately reduce heat to 250 degrees. Bake for 1 hour 10 minutes. Do NOT open the oven or the pavlova may fall. You want to be gentle with this dessert. Do NOT remove from the oven but just turn off the oven and let pavlova remain in the oven for 2 hours. Once the pavlova is done, gently remove it from the oven.
Whip the heavy cream and powdered sugar until soft peaks form. Fold in vanilla bean paste. Carefully spread the whipped cream mixture over the pavlova. Top with fresh fruit. Eat as soon as possible!

Notes

Storage and Making Ahead:

I suggest eating this pavlova as quickly as possible as the whipped cream will begin to seep and the pavlova won't have those crisp edges as time goes on.

Store covered in the refrigerator.

Nutrition