The Fluffiest Pavlova Recipe: Sweet & Airy Dessert Magic

Delightful meringue-based pavlova presents a cloud-like dessert that melts in your mouth with pure elegance.

Crisp exterior and marshmallow-soft center create a magical texture you’ll adore.

Australian and new zealand cultures claim this sweet masterpiece as their culinary pride.

Whipped cream and fresh berries crown this spectacular treat with vibrant colors and rich flavors.

Lightweight yet decadent, the dessert brings unexpected joy to any gathering.

Soft peaks of meringue dance with fruity toppings, promising a sensational experience.

Whip out your mixing bowl and let’s craft something extraordinary that will surprise and delight everyone at the table.

Tasty Ways To Customize Delia Smith Pavlova Recipe

• Chocolate Lover's Pavlova: Replace vanilla with cocoa powder, top with chocolate shavings and dark chocolate cream for a rich chocolate experience.
• Tropical Fruit Pavlova: Swap berries with mango, passionfruit, and kiwi slices for a vibrant, exotic flavor profile.
• Gluten-Free Pavlova: Already naturally gluten-free, ensure corn starch is certified gluten-free for celiac-friendly version.
• Low-Sugar Pavlova: Use stevia or monk fruit sweetener instead of regular sugar, reducing overall sugar content while maintaining meringue structure.

Pairing Suggestions For Delia Smith Pavlova Recipe

• Pair Tangy Berries: Macerate fresh raspberries and strawberries with a touch of orange liqueur for vibrant flavor contrast against the sweet meringue.
• Complement with Bubbly: Select a crisp, slightly sweet sparkling wine like Moscato d'Asti or prosecco to enhance the delicate texture and lightness of the pavlova.
• Match with Citrus Liqueur: Drizzle a small amount of limoncello over the dessert to elevate the existing lemon notes and add sophisticated brightness.
• Harmonize with Herbal Tea: Brew a delicate chamomile or lavender tea to provide a subtle, aromatic counterpoint that cleanses the palate after each sweet bite.

How To Store Delia Smith Pavlova Recipe Right

• Store uncovered pavlova in the refrigerator for up to 2 days. Keep whipped cream and fruit separate to prevent soggy meringue.
• Wrap plain meringue base tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw at room temperature before adding toppings.
• Do not reheat pavlova, as meringue will lose crispness. Consume at room temperature within 24 hours for best texture and flavor.
• Store components separately – keep meringue in an airtight container, cream in the fridge, and fruits fresh. Assemble just before serving to maintain crunchiness.

Your Questions On Delia Smith Pavlova Recipe

• What is a pavlova made of?

A pavlova is a meringue-based dessert made with egg whites, sugar, cornstarch, and vanilla, topped with whipped cream and fresh fruits like berries or kiwi.

• Why do I need to add cornstarch to the meringue?

Cornstarch helps stabilize the meringue, preventing it from weeping and creating a crisp exterior with a soft, marshmallow-like interior.

• How do I know when my egg whites are properly beaten?

Egg whites are ready when they form stiff, glossy peaks that hold their shape and don’t droop when the whisk is lifted.

Why Delia Smith Pavlova Recipe Is A Crowd Pleaser

• Create a Showstopping Dessert: This pavlova transforms simple ingredients into a stunning centerpiece that wows guests with its elegant appearance and dramatic texture.
• Master a Classic Technique: Learn the art of meringue-making with this foolproof recipe that teaches you how to achieve perfectly glossy peaks and a crisp exterior with a marshmallow-like center.
• Customize with Endless Variations: Play with different fruit toppings, swap cream flavors, or add chocolate drizzles to make this dessert uniquely yours, perfect for any celebration or casual gathering.
• No-Fuss Impressive Treat: Despite looking complicated, this recipe requires minimal ingredients and basic kitchen skills, making it accessible for bakers of all levels while delivering maximum visual impact.

What Goes Into Delia Smith Pavlova Recipe

• Egg Whites: The key structural component that provides the light and airy texture of the pavlova.
• Sugar: Sweetens and stabilizes the egg white meringue, creating a glossy and crisp exterior.

• Lemon Juice: Helps stabilize the egg whites and adds a subtle tangy brightness.
• Vanilla: Provides a warm, classic flavor that complements the sweet meringue.
• Corn Starch: Helps create a soft, marshmallow-like interior and prevents the meringue from becoming too crisp.

• Heavy Cream, Sugar: Whipped together to create a light and fluffy cream topping that adds richness and softness to the pavlova.
• Fresh Fruits: Adds color, freshness, and a vibrant contrast to the sweet meringue and cream.

How To Make Delia Smith Pavlova Recipe

Step 1: Prepare Baking Surface

Grab a baking sheet and line it with parchment paper. Ensure the paper is smooth and flat to create a perfect base for your pavlova.

Step 2: Whip Egg Whites

Crack your egg whites into a clean, dry mixing bowl. Use an electric mixer to beat the whites until soft, fluffy peaks start to form. The whites should look light and airy.

Step 3: Create Glossy Meringue

Slowly sprinkle sugar into the whipped egg whites while continuing to beat. Keep mixing until the mixture becomes stiff and super glossy. The meringue should hold its shape and look smooth and shiny.

Step 4: Add Flavor Enhancers

• Lemon juice
• Vanilla extract
• Sifted corn starch

Use a delicate folding motion to maintain the air in the meringue.

Step 5: Shape The Pavlova

Transfer the meringue to the prepared baking sheet. Create a circular shape with a slight dip in the center, which will later hold your cream and fruit. Use a spatula or piping bag to shape it carefully.

Step 6: Bake And Rest

Place the pavlova in a preheated oven at 225°F. Bake for 1 hour and 15 minutes. After baking, turn off the oven and let the pavlova rest inside for an additional 30 minutes. This helps it dry out and set perfectly.

Step 7: Cool Completely

Remove the pavlova from the oven and let it cool entirely at room temperature. The meringue should be crisp on the outside and slightly marshmallowy inside.

Step 8: Whip Cream

In a chilled bowl, whip cold cream with sugar until soft peaks form. The cream should be light and fluffy but not too stiff.

Step 9: Final Assembly

Just before serving, spread the whipped cream in the center of the pavlova. Top with fresh seasonal fruits like berries, kiwi, or passion fruit. Serve immediately to enjoy the perfect texture contrast.

Pro Tips For Perfect Delia Smith Pavlova Recipe

• Whip Egg Whites Perfectly: Ensure room temperature eggs for maximum volume and use a clean, grease-free bowl to achieve stiff, glossy peaks without deflating.
• Control Oven Temperature: Use an oven thermometer to maintain exact 225F for crisp exterior and soft marshmallow-like interior without browning.
• Protect from Moisture: Store pavlova in an airtight container with silica gel packets to prevent softening and maintain crisp meringue texture.
• Balance Toppings Wisely: Add fresh fruits and whipped cream just before serving to prevent meringue from becoming soggy and losing its delicate crunch.
• Experiment with Flavors: Swap vanilla with almond extract or add cocoa powder to meringue for interesting variations while maintaining classic pavlova structure.

Pavlova Recipe

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4.7 from 17 reviews

• Total Time: 2 hours
• Yield: 6 1x

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Description

Delightful Pavlova celebrates Australian and New Zealand culinary traditions with a cloud-like meringue base topped with whipped cream and fresh seasonal fruits. Crisp exterior and marshmallow center invite dessert enthusiasts to savor this elegant sweet treat perfect for special occasions.

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Ingredients

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Meringue Base:

• 6 large egg whites
• 1.5 cups (340 grams) granulated sugar
• 2 teaspoons corn starch
• 12 tablespoons lemon juice
• 12 tablespoons vanilla extract

Whipped Cream Topping:

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

Fresh Fruit Topping:

• 4.5 cups (675 grams) fresh fruit (blueberries, kiwi, raspberries, strawberries)
• Mint leaves (optional)

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Instructions

1. Carefully separate egg whites, ensuring no yolk contamination, at room temperature for optimal volume.
2. Whip egg whites using an electric mixer until they develop soft, billowy peaks with a cloud-like texture.
3. Introduce granulated sugar incrementally, continuously beating until meringue transforms into ultra-glossy, stiff peaks that hold their shape dramatically.
4. Delicately incorporate lemon juice, vanilla extract, and sifted cornstarch using a gentle folding technique to maintain meringue’s delicate structure.
5. Transfer mixture onto parchment-lined baking sheet, artfully sculpting a circular base with a gentle indentation in the center using a spatula or piping bag.
6. Position pavlova in preheated 225°F oven, baking for 1 hour and 15 minutes until exterior appears crisp and pale ivory.
7. After initial baking, switch off oven and allow pavlova to rest inside for additional 30 minutes, creating perfect dry, marshmallow-like interior.
8. Remove from oven and permit complete cooling at room temperature, which helps prevent cracking.
9. Whip chilled heavy cream with sugar until soft, billowy peaks emerge.
10. Just prior to serving, crown pavlova with whipped cream and arrange fresh seasonal fruits for vibrant, elegant presentation.

Notes

• Use room temperature egg whites for the most stable, voluminous meringue that whips up quickly and holds its shape perfectly.
• Always clean your mixing bowl and whisk with white vinegar or lemon juice to remove any grease, ensuring egg whites reach maximum volume.
• Create a foolproof pavlova by adding a pinch of cream of tartar while beating egg whites, which stabilizes the meringue and prevents weeping or collapsing.
• Customize this dessert for gluten-free diets by double-checking cornstarch is certified gluten-free, making it safe for those with wheat sensitivities.

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

Nutrition

• Serving Size: 6
• Calories: 243
• Sugar: 31 g
• Sodium: 8 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg