The Dreamiest Meringue Pavlova Recipe for Cloud-Like Dessert Bliss

Crafting a delicate meringue pavlova rewards adventurous home cooks with a spectacular dessert that looks far more complicated than it actually is.

Whisked egg whites create an ethereal base for this cloud-like confection originating in australia or new zealand.

Crisp exterior and marshmallow-soft center make this treat a textural marvel that surprises everyone at the table.

Sweet anticipation builds as you carefully fold sugar into glossy peaks, watching the mixture transform into a billowing masterpiece.

Seasonal fruits and whipped cream provide perfect complementary toppings that add vibrant color and fresh contrast.

Each slice promises a light, dreamy experience that feels simultaneously elegant and wonderfully indulgent.

You’ll want to savor every delicate bite of this stunning dessert that celebrates simple ingredients creating something truly magical.

Why Delia Smith Meringue Pavlova Is A Stunning Dessert

• Craft Stunning Desserts: Transform simple ingredients into an impressive showstopper that looks like it came from a professional bakery, guaranteed to wow guests at any gathering.
• Master Beginner-Friendly Technique: Learn a classic dessert method that teaches fundamental baking skills, helping home cooks build confidence with straightforward steps and minimal complex equipment.
• Create Versatile Crowd-Pleaser: Customize with seasonal fruits, different cream variations, and personal flavor twists, making this recipe adaptable for birthdays, holidays, potlucks, or casual weekend treats.
• Enjoy Gluten-Free Delight: Perfect for guests with dietary restrictions, this meringue pavlova provides a light, crispy, and naturally gluten-free dessert option that doesn't compromise on taste or presentation.

All Ingredients For Delia Smith Meringue Pavlova

• Egg Whites: The foundation of the meringue that creates the light and airy texture of the pavlova.
• Sugar: Provides sweetness and helps stabilize the egg whites into a glossy, stiff meringue.

• Lemon Juice: Adds a subtle tangy note and helps stabilize the egg white structure.
• Vanilla: Brings a warm, classic flavor to the meringue base.
• Corn Starch: Helps create a softer, more marshmallow-like interior of the meringue.

• Heavy Cream, Powdered Sugar: Creates a smooth, sweet whipped cream for topping the pavlova.
• Fresh Fruits: Adds color, freshness, and a complementary flavor to the sweet meringue base.

Steps To Create Delia Smith Meringue Pavlova

Step 1: Prepare Baking Surface

Line a baking sheet with parchment paper. Draw a circular outline about 8 inches in diameter as a guide for shaping your pavlova. Set aside your baking sheet.

Step 2: Whip Egg Whites

Separate egg whites into a clean, dry mixing bowl. Use an electric mixer to beat whites until they transform into soft, fluffy peaks that gently curl when the beater is lifted.

Step 3: Create Glossy Meringue

• Thick
• Shiny
• Holds stiff peaks
• Feels smooth when rubbed between fingers

Step 4: Add Flavor Enhancers

• Lemon juice
• Vanilla extract
• Cornstarch

Use a spatula with light, sweeping motions to maintain the airy texture.

Step 5: Shape Pavlova Base

Spoon the meringue onto the prepared baking sheet following the circular outline. Create a gentle depression in the center, building up slightly higher edges to form a nest-like shape.

Step 6: Slow Bake

Place the pavlova in a preheated oven at 225°F. Bake for 1 hour and 15 minutes. Turn off the oven and let the pavlova remain inside for an additional 30 minutes without opening the door.

Step 7: Whip Cream Topping

In a chilled bowl, whip heavy cream with sugar until soft peaks form. The cream should be light and billowy.

Step 8: Decorate and Serve

• Fresh berries
• Sliced kiwi
• Passion fruit
• Mint leaves

Serve immediately to enjoy the crisp exterior and marshmallow-like interior.

Tips For Picture-Perfect Delia Smith Meringue Pavlova

• Stabilize Egg Whites: Use room temperature eggs for smoother, more voluminous meringue peaks.
• Prevent Sugar Crystallization: Add sugar slowly while beating to ensure silky-smooth texture and prevent graininess.
• Create Perfect Texture: Fold cornstarch and lemon juice gently to maintain meringue's light, airy structure.
• Manage Moisture: Let pavlova cool completely in the oven to prevent cracking and ensure crisp exterior.
• Serve Strategically: Top with whipped cream and fresh fruits just before serving to maintain crispness and prevent soggy base.

Ways To Personalize Delia Smith Meringue Pavlova

• Berry Bliss Pavlova: Replace vanilla with almond extract, top with mixed berries like raspberries, blueberries, and strawberries for a vibrant fruity version.
• Chocolate Lover's Dream: Add cocoa powder to meringue mixture, garnish with chocolate shavings and dark chocolate drizzle for rich chocolate enthusiasts.
• Tropical Sunrise Pavlova: Swap lemon juice with passion fruit juice, decorate with mango, kiwi, and passion fruit pulp for a tropical-inspired dessert.
• Gluten-Free Nut Crunch: Sprinkle chopped almonds or pistachios on top of whipped cream, ensuring all ingredients are certified gluten-free for sensitive diets.

Fruits And Sauces That Pair With Delia Smith Meringue Pavlova

• Pair Sweet Meringue with Fruity Wines: Moscato d'Asti or Riesling complement the pavlova's delicate sweetness and enhance its light, airy texture.
• Create Contrasting Coffee Experience: Serve a robust espresso or cappuccino to balance the meringue's sugary profile and cut through the rich cream.
• Match Fresh Fruit Flavors: Add passion fruit, kiwi, or mango alongside the pavlova to intensify the dessert's tropical and tangy undertones.
• Explore Sparkling Beverage Harmony: Choose a chilled prosecco or champagne to elevate the dessert's elegance and provide a refreshing, bubbly contrast.

How To Store Delia Smith Meringue Pavlova Properly

• Store leftover pavlova without cream and fruit in an airtight container for up to 2 days. Keep in a cool, dry place to prevent moisture absorption.
• Wrap the plain meringue base tightly in plastic wrap, then aluminum foil. Freeze for 1-2 weeks. Thaw at room temperature before adding toppings.
• Always add whipped cream and fresh fruits just before serving to maintain crispness. Stored with cream, pavlova will become soggy quickly.
• Gently warm the plain meringue in a low-temperature oven (200F) for 10 minutes to restore its crispy texture before serving.

Delia Smith Meringue Pavlova FAQs Explained

• What is the key to perfect meringue texture?

The secret is beating egg whites slowly and gradually adding sugar until glossy and stiff peaks form. Avoid adding sugar too quickly, which can deflate the egg whites.

• Why add corn starch and lemon juice to meringue?

Corn starch helps stabilize the meringue and prevents weeping, while lemon juice helps create a more stable egg white structure and adds a subtle tangy flavor.

• How do I know if my meringue is whipped correctly?

When you lift the beaters, the peaks should stand up straight and look glossy, without drooping. The mixture should feel smooth between your fingers with no sugar granules.

Meringue Pavlova Recipe

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4.8 from 24 reviews

• Total Time: 2 hrs
• Yield: 6 1x

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Description

Sweet layers of crisp meringue pavlova dance with whipped cream and fresh berries, creating a classic Australian dessert that whispers summer elegance. Delicate peaks of meringue cradle luscious toppings, promising pure delight for passionate dessert enthusiasts.

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Ingredients

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Meringue Base:

• 6 large egg whites, room temperature
• 1.5 cups (336 grams) granulated sugar
• 2 teaspoons corn starch
• 0.5 tablespoons lemon juice
• 0.5 tablespoons vanilla extract

Whipped Cream Topping:

• 1.5 cups (360 milliliters) cold heavy cream
• 2 tablespoons sugar

Fresh Fruit Topping:

• 4.5 cups fresh fruit (your choice)
• Mint leaves (optional)

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Instructions

1. Prepare the oven at 225°F and cover a baking sheet with parchment paper, creating a circular template for guidance.
2. Whip egg whites using an electric mixer until they develop soft, airy peaks with delicate texture.
3. Gradually introduce sugar while continuing to whip, ensuring mixture becomes glossy, thick, and forms stiff, sturdy peaks.
4. Gently incorporate lemon juice, vanilla extract, and corn starch into the meringue using a delicate folding technique to maintain volume.
5. Transfer meringue onto prepared baking sheet, shaping a circular base with raised edges and a slight depression in the center for future cream and fruit placement.
6. Bake the pavlova for 1 hour and 15 minutes, maintaining consistent low temperature to create crisp exterior and marshmallow-like interior.
7. After baking, turn off oven and allow pavlova to cool inside for additional 30 minutes, preventing sudden temperature changes that might cause cracking.
8. Whip heavy cream with sugar until soft, billowy peaks form, creating a light and smooth topping.
9. Once completely cooled, carefully transfer pavlova to serving plate and generously top with whipped cream and fresh seasonal fruits.
10. Serve immediately to preserve meringue’s delicate crisp texture and prevent sogginess.

Notes

• Stabilize egg whites by wiping bowl with vinegar to remove any grease, ensuring perfect meringue formation.
• Use room temperature eggs for maximum volume and easier beating when creating the base.
• Control moisture by leaving pavlova in closed oven after baking to prevent cracking and maintain delicate crisp exterior.
• Transform this classic dessert into gluten-free option by ensuring corn starch is certified gluten-free for sensitive diets.

• Prep Time: 15 mins
• Cook Time: 1 hr 45 mins
• Category: Desserts
• Method: Baking
• Cuisine: Australian/New Zealand

Nutrition

• Serving Size: 6
• Calories: 226
• Sugar: 31 g
• Sodium: 5 mg
• Fat: 7 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 2.5 g
• Cholesterol: 20 mg