Sun. Sep 25th, 2022

Simple and Easy Pavlova | The Recipe Critic

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This pavlova has a light and crispy outside with a deliciously soft and chewy inside. Topped with a sweet cream topping and fresh fruit, it’s a dessert that will stand out at any gathering!

I love desserts that use fresh fruit! They are fun to make all year long, and I love that they add in a delicious flavor no matter what you top them on. Try out this gorgeous Strawberry Tart, this yummy Lemon Berry Trifle or this Mouth-Watering Fruit Pizza.

Pavlova on a cake stand topped with fresh fruit.

What is Pavlova?

This incredibly beautiful cake was named after the Russian ballerina Anna Pavlova in the 1920s after her tour to Australia and New Zealand. It is a simple recipe that is often used at celebrations like birthdays or Christmas!

This delicious dessert is made from egg whites, and that’s how you get that delicious texture! The middle tastes like a marshmallow and is SO good! The meringue only uses five simple ingredients, and the topping is just as easy! Not only does this recipe have a delicious, sweet taste, but the fresh fruit on top really adds a fresh element that brings this cake to life. It’s a delicious dessert that will have all of your guests asking for another slice!

Ingredients in Pavlova

You will be so surprised to find out that this pavlova only uses five simple ingredients. And you probably already have all of them ready to go in your kitchen! Check out the recipe card at the bottom of the post for exact measurements.

  • Egg Whites: Let your eggs sit out so that they can come to room temperature before you mix them in.
  • Granulated Sugar: This adds a sweetness making it a delicious dessert!
  • Cornstarch: This is what will help you achieve that crispy outside texture with the soft and chewy center on the inside.
  • Lemon Juice: The lemon juice adds a bright flavor to the cake. Plus, the acidity helps the egg whites hold air so that they can form peaks!
  • Vanilla Extract: Add a splash of vanilla for some delicious flavor!

Topping

  • Heavy Whipping Cream: Keep this in your fridge until you are ready to use it. You want it as chilled as possible.
  • Powdered Sugar: This dissolves easily, creating a deliciously smooth topping.
  • Berries and Fruit: I love using raspberries, blueberries, blackberries, strawberries, and kiwi fruit to put on top of my pavlova!

How to Make This Pavlova Recipe

This pavlova is simple and easy, yet it looks like you are a professional baker! You MUST try this recipe out. It will impress all of your family and friends!

  1. Preheat: Preheat the oven to 350℉.
  2. Simmer: Place a medium pot with about 1 inch of water on the stove and bring to a very gentle simmer over low heat.
  3. Whisk: In the bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over the simmering water, ensuring that the water does not touch the bottom of the bowl, and whisk the mixture together until the sugar has dissolved completely.
  4. Whip: Remove the bowl from the pot, turn off the stove and fit on the mixer with the whisk attachment. Whip until a meringue with medium stiff peaks forms.
  5. Combine and Form Peaks: Add the cornstarch and mix until just combined. Add the lemon juice and vanilla and whisk until stiff peaks form.
  6. Spoon the Meringue: Prepare a baking sheet with a sheet of parchment. If you want a perfect circle to use as a guide, trace a 8 or 9-inch cake pan onto the bottom of the parchment paper. Spoon the meringue into the center of the circle.
  7. Shape: Spread the meringue around in the circle and use a spoon to create a bit of a well in the center. You can also use a spoon or spatula to shape the outside of the pavlova as desired.
  8. Bake: Place the pan into the oven and immediately reduce the heat to 300℉. Bake for 1 hour before turning off the oven and letting it cool in the oven as the oven cools. I left mine in the oven overnight to make sure it cooled completely and didn’t get soggy before serving it the next day.
6 pictures doing how to make the pavlova and spread it out to get it ready to bake.

Baking Tips

There is nothing worse than spending a lot of time on a recipe just to have it turn out mediocre. If you want your pavlova to turn out perfect, make sure that you follow these tips!

  • Let it Cool: You DON’T want to serve this too soon and not let it completely cool, or it will get soggy. Leave it in the oven (after you’ve turned it off, of course!) to let it cool. I left mine in overnight just to make sure that it was fully ready for my guests the next day!
  • Toppings: The deliciousness doesn’t have to stop at fruit! You can drizzle on some caramel sauce, some chocolate sauce or add on things like sprinkles, chocolate chips, or even some other flavors of fruit! The base of this dessert is so versatile that it can go with just about everything!

The side view of pavlova with a slice cut out.

How to Store Leftovers

Pavlova tastes best the first day that you make it, but if you have a little bit extra, then you can store it for a day or two. Just place the leftovers in an airtight container and store them at room temperature.

A slice of pavlova on a speckled white plate.


  • Preheat the oven to 350℉.

  • Place a medium pot with about 1 inch of water on the stove and bring to a very gentle simmer over low heat.

  • In the bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over the simmering water, ensuring that the water does not touch the bottom of the bowl, and whisk the mixture together until the sugar has dissolved completely.

  • Remove the bowl from the pot, turn off the stove and fit on the mixer with the whisk attachment. Whip until a meringue with medium stiff peaks forms.

  • Add the cornstarch and mix until just combined. Add the lemon juice and vanilla and whisk until stiff peaks form.

  • Prepare a baking sheet with a sheet of parchment. If you want a perfect circle to use as a guide, trace an 8 or 9-inch cake pan onto the bottom of the parchment paper. Spoon the meringue into the center of the circle.

  • Spread the meringue around in the circle and use a spoon to create a bit of a well in the center. You can also use a spoon or spatula to shape the outside of the pavlova as desired.

  • Place the pan into the oven and immediately reduce the heat to 300℉. Bake for 1 hour before turning off the oven and letting it cool in the oven as the oven cools. I left mine in the oven overnight to make sure it cooled completely and didn’t get soggy before serving it the next day.

Topping

  • Just before serving, whip the cream and powdered sugar in a large bowl until soft peaks form.

  • Spoon the whipped cream on top of the pavlova and top with fresh berries and fruit as desired. Serve immediately.



Serves: 8

Calories348kcal (17%)Carbohydrates37g (12%)Protein3g (6%)Fat22g (34%)Saturated Fat14g (70%)Polyunsaturated Fat1gMonounsaturated Fat5gCholesterol67mg (22%)Sodium41mg (2%)Potassium83mg (2%)Fiber0.01gSugar37g (41%)Vitamin A875IU (18%)Vitamin C1mg (1%)Calcium41mg (4%)Iron0.1mg (1%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert

Cuisine Australian

Keyword Pavlova





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