Pavlova Recipe

5 from 1 vote

The pavlova is a meringue-based dessert that has been made since the 20th century began. The dessert was named after the Russian ballerina Anna Pavlova, and the dessert was made in her honor during her tours in Australia and New Zealand

Servings people

Prep Time 15

Cook Time 2

Equipment

1 Large mixing bowl preferably metal or glass
1 Electric Mixer
1 Baking sheet
1 Parchment paper
1 Spatula

Ingredients

4 Large Eggs Whites at room temperature
200 grams caster sugar
1 tsp white vinegar
1/2 tbsp cornstarch
1 tsp vanilla extract

Instructions

Pre-heat Oven and Prepare a Baking Sheet:
Preheat the oven to 250°F (120°C). Lay a piece of parchment paper on a baking sheet and trace a circle with a pencil on the paper to guide you for your Pavlova base.
Combine the Dry Ingredients
Mix cornflour with the caster sugar in a small bowl. This will give it stability when folding into the meringue.
Firmly beat egg whites in peaks
Beat the egg whites in a clean mixing bowl until soft peaks form. Gradually add sugar and cornstarch mixture, and continue to beat the meringue until glossy and makes stiff peaks.
Gently fold in the sugar and vinegar
When it peaks firm, fold in vinegar and vanilla with a spatula. This will make the inside chewy.
Create the shape and bake the Meringue base
Using a silicone spatula, spoon the meringue onto the parchment paper within the circle outline. Spread in a round, smoothed mound. Put in the oven and reduce the temperature immediately to 210°F (100°C). Bake for 1½ hours.
Cooling TIPS for crack prevention
Immediately after baking, the oven should be turned off, and the Pavlova inside should cool completely with the door slightly open. Such slow cooling is one of the ways to avoid cracking on the surface.
There is a Pavlova to top with whipped cream and your favorite fresh fruit, but the most important step to the stunning dessert is getting the base right.

Author: Scrappy Geek

Calories: 210kcal

Cost: $35

Course: Dessert

Cuisine: Italian

Nutrition