Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside.

Ingredients of Pavlova

  • 4 large egg whites
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon cornstarch
  • Homemade whipped cream, fresh fruit, strawberry topping, lemon curd

How To Make Pavlova

    1. Line a large baking sheet with parchment paper in ovan.
    2. Beat the egg whites on medium-high speed until soft peaks form, about 5 minutes.
    3. Add the sugar in 2 additions, beating for 30 seconds between.
    4. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff.
    5. Using a rubber spatula, fold in the cream of tartar and cornstarch.
    6. Spread the pavlova mixture into an 8-9-inch circle. You can make decorative peaks with the back of a large spoon if desired.
    7. Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F (93°C). The pavlova will stay in the oven as it cools down to 200°F (93°C). Bake until the pavlova is firm and dry, about 90 minutes total.
    8. Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered tightly at room temperature for up to 2 days.
    9. Once cool, top the pavlova with whipped cream and assorted toppings.
    10. Slice and serve.

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