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"How to Make the Perfect Classic Pavlova: A Step-by-Step Guide"

Updated: Mar 31


Pavlova is a beloved dessert that originated in either Australia or New Zealand (the exact origins are disputed). This light and airy dessert features a crisp meringue shell topped with whipped cream and fresh fruit. It's the perfect combination of sweetness, creaminess, and tartness, making it a favorite at celebrations and gatherings. Follow this recipe to create your own delicious pavlova and impress your friends and family with this iconic dessert.


For the Meringue:

- 4 large egg whites, at room temperature

- 1 cup (200g) granulated sugar

- 1 teaspoon cornstarch

- 1 teaspoon white vinegar

- 1 teaspoon vanilla extract

For the Topping:

- 1 cup heavy cream, chilled

- 2 tablespoons powdered sugar

- Fresh fruit of your choice (such as strawberries, kiwi, mango, or passionfruit)


1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.

2. In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.

3. Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to beat the egg whites. Once all the sugar has been added, increase the speed to high and beat until stiff peaks form and the meringue is glossy.

4. In a small bowl, mix together the cornstarch, white vinegar, and vanilla extract until well combined.

5. Gently fold the cornstarch mixture into the meringue using a silicone spatula until evenly incorporated. Be careful not to deflate the meringue.

6. Spoon the meringue onto the prepared baking sheet, forming a large circle or oval shape with slightly raised edges.

7. Use the back of a spoon to create a shallow indentation in the center of the meringue, which will hold the whipped cream and fruit topping.

8. Bake the meringue in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the outside is crisp and dry to the touch. The inside should remain soft and marshmallow-like.

9. Once baked, turn off the oven and leave the meringue inside with the door slightly ajar to cool completely.

10. While the meringue is cooling, prepare the whipped cream topping. In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.

11. Once the meringue has cooled, carefully transfer it to a serving platter or cake stand.

12. Spoon the whipped cream into the center of the meringue and spread it out evenly, leaving a border around the edges.

13. Arrange the fresh fruit on top of the whipped cream, either in a decorative pattern or scattered randomly.

14. Serve the pavlova immediately, slicing it into wedges like a cake, or allow guests to help themselves with a serving spoon.

15. Enjoy the light and airy texture of the meringue, the creaminess of the whipped cream, and the freshness of the fruit in this delightful pavlova dessert!

16. Store any leftover pavlova in an airtight container in the refrigerator for up to 2 days. Note that the meringue may soften slightly over time, but it will still be delicious.

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