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
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- Line a large baking sheet with parchment paper in ovan.
- Beat the egg whites on medium-high speed until soft peaks form, about 5 minutes.
- Add the sugar in 2 additions, beating for 30 seconds between.
- 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.
- Using a rubber spatula, fold in the cream of tartar and cornstarch.
- Spread the pavlova mixture into an 8-9-inch circle. You can make decorative peaks with the back of a large spoon if desired.
- 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.
- 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.
- Once cool, top the pavlova with whipped cream and assorted toppings.
- Slice and serve.
