Quick answer: beat 4 egg whites to soft peaks, add 1 cup of superfine sugar a spoonful at a time and beat until stiff and glossy, then fold in 2 teaspoons of cornstarch, 1 teaspoon of vinegar and vanilla. Shape into an 8-inch round, bake at 250°F for about 75 minutes and cool in the oven. Top with whipped cream and fruit.
Ingredients (8 servings)
Meringue
- 4 large egg whites, at room temperature
- 1 cup (200 g) superfine (caster) sugar
- 2 tsp cornstarch
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla extract
Topping
- 1½ cups (360 ml) cold heavy cream
- 1-2 tbsp powdered sugar
- ½ tsp vanilla extract
- 3 cups fruit: berries, kiwi, passion fruit, mango or peaches
How do I make a pavlova?
- Heat the oven to 300°F (150°C). Draw an 8-inch circle on parchment and place it on a baking sheet.
- Beat the whites in a clean, grease-free bowl to soft peaks.
- Add the sugar one spoonful at a time, beating well. Continue until thick, glossy and no longer gritty.
- Fold in the cornstarch, vinegar and vanilla.
- Pile onto the circle and shape with a slight dip in the centre.
- Put it in the oven and reduce the heat to 250°F (120°C). Bake for 70-80 minutes, until dry to the touch.
- Turn the oven off and leave the pavlova inside, door closed, until completely cool.
- Whip the cream with the sugar and vanilla to soft peaks. Spoon into the centre and add the fruit.
What cream should I use for pavlova?
Softly whipped, barely sweet cream balances the sugary meringue; see soft peaks vs stiff peaks. Mascarpone cream or cream folded with a little crème fraîche adds tang.
Can I make pavlova ahead of time?
- Bake the shell up to 2 days ahead and store it in an airtight container at room temperature.
- Do not refrigerate the unfilled shell; it turns sticky.
- Assemble within an hour of serving.
Variations
- Mini pavlovas: eight 3-inch nests; bake for 35-45 minutes.
- Chocolate: fold in 2 tbsp sifted cocoa and 2 oz chopped chocolate.
- Broken shell? Turn it into Eton mess.
Frequently asked questions
What is pavlova?
A meringue dessert with a crisp outside and a soft, marshmallow-like centre, topped with whipped cream and fresh fruit. It is a national favorite in both Australia and New Zealand.
Why did my pavlova crack?
Small cracks are normal. Large ones come from an oven that is too hot or from cooling too fast. Cool it in the switched-off oven.
Why is my pavlova weeping?
The sugar did not dissolve fully, or the weather is humid. Add the sugar gradually and beat until the meringue is smooth between your fingers.
When should I add the cream to a pavlova?
Just before serving. Cream softens the shell within an hour or two.
