Easy Pavlova Recipe With Berries

What Is Pavlova?

Pavlova is a meringue-based dessert, believed to be named after the Russian ballet dancer Anna Pavlova. It is known for its crisp and delicate meringue shell, which is usually topped with whipped cream and a selection of fresh fruits. It looks beautiful and is melt-in-your-mouth delicious!

The exact origin of the pavlova is a subject of debate between Australia and New Zealand, with both countries claiming to be the birthplace of this delightful dessert. It is believed that the pavlova was created in the 1920s or 1930s, during Anna Pavlova’s tour of the Southern Hemisphere.

Reasons To Love Pavlova

I love that pavlova looks so elegant and impressive!  The meringue is made by beating egg whites and sugar until stiff peaks form, and then baking it at a low temperature to achieve a crisp exterior while keeping the inside soft and marshmallow-like.

The pavlova’s light and airy texture is often attributed to the addition of cornstarch and vinegar, which help stabilize the meringue and create a marshmallow-like interior.  The dessert is typically made with white sugar, but variations using brown sugar or other sweeteners can also be found.

Pavlova has become a beloved dessert in both Australia and New Zealand, and it is commonly served during holidays and special occasions. It is a light and refreshing dessert, perfect for summertime gatherings. The topping choices for pavlova are flexible and can include a variety of fruits, such as berries, kiwi, passion fruit, or even tropical fruits like mango and pineapple.

How To Make Pavlova

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• Fresh fruits (such as berries, kiwi, and passion fruit) for topping
• Mint leaves for garnish, if desired

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a clean mixing bowl, add the egg whites and beat them using an electric mixer on medium-high speed until soft peaks form.
3. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until the mixture becomes thick and glossy, and all the sugar has dissolved. This should take about 8-10 minutes.
4. In a small bowl, combine the cornstarch, vinegar, and vanilla extract. Add this mixture to the beaten egg whites and gently fold it in using a spatula until well incorporated.
5. Spoon the mixture onto the prepared baking sheet, shaping it into a round mound. Smooth the edges and create a slight well in the center to hold the toppings.
6. Place the baking sheet in the preheated oven and immediately reduce the temperature to 225°F (120°C). Bake for 1 hour and 15 minutes or until the pavlova has a crisp outer shell and is slightly creamy on the inside.
7. Once done, turn off the oven and leave the pavlova to cool completely in the oven with the door slightly ajar.
8. In the meantime, whip the heavy cream until soft peaks form.
9. Once the pavlova has cooled, carefully transfer it to a serving plate or cake stand. Fill the center well with the whipped cream and top with an assortment of fresh fruits.
10. Garnish with mint leaves, if desired, and serve immediately.

Special Tips For Pavlova:

• Use room temperature egg whites: Make sure your egg whites are at room temperature before you start beating them.  Cold egg whites take longer to whip up and may not achieve the desired volume.
• Ensure a clean mixing bowl: Before beating the egg whites, ensure that your mixing bowl and beaters are clean and completely free of any grease or residue.  Even a small amount of fat can inhibit the egg whites from whipping up properly.
• Low and slow baking: Bake the pavlova at a low temperature (around 225°F or 110°C) for a longer duration. This slow baking process ensures that the pavlova dries out slowly, resulting in a crisp exterior while maintaining a soft and chewy center.
• Cooling in the oven: Once the pavlova is done baking, turn off the oven and leave the pavlova to cool completely in the oven with the door slightly ajar. Allowing it to cool gradually helps prevent the pavlova from cracking or collapsing due to a sudden change in temperature.
• Store properly: If you have any leftover pavlova, store it in an airtight container at room temperature. Avoid refrigerating it, as the moisture from the refrigerator can cause the meringue to become soft and lose its texture. 
• Leftovers: Also, if your leftover pavlova has become slightly soft, don’t worry! You can repurpose it by crumbling it and using it as a topping for ice cream, yogurt, or fruit salads. The soft meringue adds a delightful texture and sweetness to other desserts.

Decorating Your Pavlova

Creative presentations

While pavlova is traditionally made into a large round shape, you can get creative with the presentation. Some people make individual pavlovas or shape them into different forms like nests or cups. This allows for personalized servings and opens up possibilities for unique presentations.

Toppings just before serving

It’s best to add the whipped cream and fresh fruit toppings to the pavlova just before serving. The moisture from the cream and fruits can soften the meringue, so adding them too early may affect the texture. This ensures that the pavlova remains crisp on the outside and creamy on the inside.

You can experiment with various flavor combinations. Consider adding sauces like chocolate or passion fruit, sprinkling toasted nuts, or incorporating other elements like coconut flakes or edible flowers for an added touch of flavor and decoration.

By following these tips, you’ll be well on your way to creating a delicious and visually stunning pavlova dessert that will impress your guests!

Pavlova’s light and airy texture, along with its versatility, have contributed to its enduring popularity. Whether you’re indulging in a classic pavlova topped with fresh fruits or putting your own spin on the dessert, it is sure to impress with its delicate flavors and stunning presentation.

Easy Pavlova Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Additional Time 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 8

Ingredients

  

• 4 large egg whites at room temperature
• 1 cup granulated sugar
• 1 teaspoon corn starch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• Fresh fruits (such as berries, kiwi, and passion fruit) for topping
• Mint leave for garnish, if desired

Instructions

 

• Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
•  In a clean mixing bowl, add the egg whites and beat them using an electric mixer on medium-high speed until soft peaks form.
• Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until the mixture becomes thick and glossy, and all the sugar is dissolved. This should take about 8-10 minutes.
• In a small bowl, combine the cornstarch, vinegar, and vanilla extract. Add this mixture to the beaten egg whites and gently fold it in using a spatula until well incorporated.
• Spoon the mixture onto the prepared baking sheet, shaping it into a round mound. Smooth the edges and create a slight well in the center to hold the toppings.
• Place the baking sheet in the preheated oven and immediately reduce the temperature to 225°F (110°C). Bake for 1 hour and 15 minutes or until the pavlova has a crisp outer shell and is slightly creamy on the inside.
• Once done, turn off the oven and leave the pavlova to cool completely in the oven with the door slightly ajar.
•  In the meantime, whip the heavy cream until soft peaks form.
• Once the pavlova has cooled, carefully transfer it to a serving plate or cake stand. Fill the center well with the whipped cream and top with an assortment of fresh fruits.
• Garnish with mint leaves, if desired, and serve immediately.

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