Good Food Pavlova is a show-stopping dessert named after the Russian ballerina Anna Pavlova, with a crisp, marshmallowy meringue shell, a soft, pillowy center, and a cloud of whipped cream topped with fresh fruit. It is a beloved Australian and New Zealand dessert (the exact origin is disputed between the two nations) that works because the meringue is baked low and slow, then cooled completely in the oven to prevent cracking. The result is a naturally gluten-free dessert that is surprisingly simple to assemble and always impresses.
Ingredients
- 6 large egg whites, at room temperature (about 180 g / ¾ cup)
- 1 ½ cups (300 g) superfine (caster) sugar
- 1 tablespoon cornstarch (cornflour)
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups (360 ml) heavy whipping cream, cold
- 2 tablespoons powdered sugar (confectioners’ sugar)
- 2 cups (about 300 g) mixed fresh fruit, such as strawberries, kiwi, passionfruit pulp, and blueberries
Instructions
- Preheat your oven to 275°F (135°C). Line a large baking sheet with parchment paper. Draw a 9-inch (23 cm) circle on the parchment as a guide, then flip the paper over so the pencil mark is on the underside.
- In a very clean, dry bowl of a stand mixer fitted with the whisk attachment, beat the room-temperature egg whites on medium speed until soft peaks form. The bowl must be free of any grease or yolk, or the whites will not whip properly.
- Increase the speed to medium-high and add the superfine sugar, one tablespoon at a time, waiting about 15 seconds between each addition. Continue beating for 5-7 minutes, until the meringue is stiff, glossy, and holds a firm peak when the whisk is lifted. Rub a little of the mixture between your fingers; it should feel completely smooth, not gritty, meaning the sugar has dissolved.
- In a small bowl, mix the cornstarch, vinegar (or lemon juice), and vanilla extract until smooth. Sprinkle this mixture over the meringue and fold it in gently with a large spatula, using a few swift, light strokes. Do not overmix or you will deflate the meringue.
- Spoon the meringue onto the prepared baking sheet, using the drawn circle as a guide. Shape it into a round disc, building the sides up higher than the center to create a shallow well or nest. Smooth the top and sides with a spatula or the back of a spoon.
- Place the baking sheet in the oven and immediately reduce the temperature to 225°F (110°C). Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the outside is dry and crisp and it lifts easily from the parchment. The meringue should be a very pale cream color, not browned.
- Turn off the oven, prop the door open with a wooden spoon, and let the meringue cool completely inside the oven for at least 1 hour. This gradual cooling prevents the shell from cracking or sinking. The shell can be made a day ahead and stored in an airtight container at room temperature.
- Just before serving, place the cold heavy cream and powdered sugar in a chilled bowl. Whip with an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip into butter.
- To assemble, carefully place the cooled meringue shell on a serving plate. Pile the whipped cream into the center well. Top generously with the fresh fruit and drizzle with passionfruit pulp, if using. Serve immediately.
Tips
- Egg whites at room temperature: Cold egg whites do not whip to their full volume. Separate the eggs while cold, then let the whites sit in the mixing bowl for 30 minutes before beating.
- Superfine sugar is key: If you cannot find superfine (caster) sugar, pulse regular granulated sugar in a food processor for 30 seconds. The finer sugar dissolves more easily, preventing a gritty, weeping meringue.
- Humidity is the enemy: A pavlova will absorb moisture and become sticky and chewy on a humid day. It is best to make and serve it on a dry day. If it does get sticky, you can return it to a 225°F (110°C) oven for 15 minutes to re-crisp, then cool again.
- Don’t skip the cornstarch and vinegar: The cornstarch stabilizes the meringue, and the acid (vinegar or lemon juice) helps create the soft, marshmallow-like center. They are essential to the texture, so do not omit them.
Serving Suggestions
Serve the pavlova as the centerpiece of a summer dessert table. The classic topping is a combination of sliced strawberries, kiwi, and passionfruit pulp, but you can use any fruit you like. For a festive twist, add a handful of pomegranate seeds or grated dark chocolate over the fruit. It pairs beautifully with a glass of sparkling wine or a light, fruity iced tea.
Variations
- Chocolate Pavlova: Replace 2 tablespoons (25 g) of the superfine sugar with 2 tablespoons (20 g) of unsweetened cocoa powder, sifting it with the cornstarch before folding in.
- Lemon Curd Pavlova: Spread a thin layer of homemade or store-bought lemon curd over the whipped cream before adding the fruit for a tangy contrast.
- Mini Pavlovas: Instead of one large circle, spoon the meringue into 8 individual nests on the baking sheet. Reduce the baking time to 45-55 minutes. These are perfect for individual servings.
- Berry Pavlova: Use a mix of raspberries, blackberries, and sliced strawberries, and fold a little lemon zest into the whipped cream.
Storage and Reheating
An assembled pavlova does not store well; the meringue will absorb moisture from the cream and become soft and weepy within a few hours. It is best assembled and served within 2 hours. The unassembled meringue shell can be stored in an airtight container at room temperature for up to 3 days. If it softens, re-crisp it in a 225°F (110°C) oven for 10-15 minutes and cool completely before using. The whipped cream can be made a few hours ahead and kept refrigerated in a covered bowl; re-whip briefly before assembling. Leftover fruit is best kept separate and refrigerated.
Frequently Asked Questions
Why is my pavlova cracking? Some cracking is normal, but major cracks usually come from a sudden change in temperature. Always cool the meringue in the oven with the door ajar. Also, make sure you are not opening the oven door during baking.
Why is my pavlova weeping or beading with syrup? Weeping is usually caused by undissolved sugar or under-whipping. Make sure your sugar is superfine and that you beat the meringue until it is stiff and glossy and the sugar has completely dissolved (rub a bit between your fingers to test).
Can I make pavlova in advance? Yes, the baked meringue shell can be made 1-2 days ahead and stored in an airtight container at room temperature. Do not assemble it with cream and fruit until just before serving.
Can I use liquid egg whites from a carton? Yes, but they often whip less reliably than fresh whites. Use the same volume (¾ cup / 180 ml) and make sure they are at room temperature. You may need to add a pinch of cream of tartar (⅛ teaspoon) to help stabilize them.
What if I don’t have superfine sugar? As mentioned in the tips, you can make your own by pulsing granulated sugar in a food processor. Regular granulated sugar will work in a pinch, but you must beat the meringue for longer to ensure the sugar dissolves.
Can I freeze the meringue shell? Yes, the baked and cooled shell freezes well for up to a month. Wrap it tightly in plastic wrap and then foil. Thaw it at room temperature for a couple of hours before serving. Do not freeze the assembled pavlova.
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