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.
Ingredients
Scale
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)
Instructions
- Prepare the oven at 225°F and cover a baking sheet with parchment paper, creating a circular template for guidance.
- Whip egg whites using an electric mixer until they develop soft, airy peaks with delicate texture.
- Gradually introduce sugar while continuing to whip, ensuring mixture becomes glossy, thick, and forms stiff, sturdy peaks.
- Gently incorporate lemon juice, vanilla extract, and corn starch into the meringue using a delicate folding technique to maintain volume.
- 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.
- Bake the pavlova for 1 hour and 15 minutes, maintaining consistent low temperature to create crisp exterior and marshmallow-like interior.
- After baking, turn off oven and allow pavlova to cool inside for additional 30 minutes, preventing sudden temperature changes that might cause cracking.
- Whip heavy cream with sugar until soft, billowy peaks form, creating a light and smooth topping.
- Once completely cooled, carefully transfer pavlova to serving plate and generously top with whipped cream and fresh seasonal fruits.
- 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