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Pavlova Recipe

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Pavlova is a graceful, beautiful, and romantic dessert. It is perfect for Valentine’s Day or any dinner party (you can make pavlovas ahead!). The texture is crisp on the outside with a marshmallow-soft inside, and they are piled high with whipped cream and fruit. Watch the video tutorial below.

I had my facts all wrong about Pavlova; it’s not Russian, but named after a Russian ballerina, Anna Pavlova. There is a great debate about who made it first; Australia or New Zealand, but everyone can agree they are melt-in-your-mouth delicious.

Pavlova is a show-stopping meringue dessert and it’s easier than you think. It is made of egg whites, sugar, corn starch, lemon juice, and vanilla extract. Once baked, a crisp exterior forms around the soft centers. To serve, pavlovas are topped with lightly sweetened whipped cream and studded with plenty of fresh berries. You can make pavlovas as a Big Pavlova Cake or as these easy to serve mini pavlovas.

pavlova recipe

Pavlova Recipe

pavlova recipe

This Pavlova is a perfect dessert, crisp on the outside with marshmallowy goodness on the inside, piled high with fluffy cream and loads of fresh fruit.

Prep: 30min

Total: 135min

Yield: 15

Serving Size: 1 serving

Nutrition Facts: calories 210 kcal, Carbohydrate 32 g, Protein 2 g, Fat 9 g, Saturated Fat 5 g, Cholesterol 33 mg, Sodium 32 mg, Fiber 1 g, Sugar 29 g, servingSize 1 serving

Ingredients:

  • 6 large egg whites (room temperature)
  • 1.5 cups granulated sugar
  • 2 tsp corn starch
  • 1/2 Tbsp lemon juice
  • 1/2 Tbsp vanilla extract
  • 1 1/2 cups heavy whipping cream ((very cold))
  • 2 tbsp granulated sugar
  • 4-5 cups fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc)
  • 15 Mint leaves (for garnish, optional)

Instruction:

  1. Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).
  2. Pipe frosting onto the pavlova and top with fresh fruit.*

My Favorite Pavlova Recipe!

FAQ

What is the difference between a meringue and a pavlova?

What’s the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

Is it OK to make pavlova the day before?

You can make the meringue 1-2 days ahead of your function, but don’t add any fruit or cream until just before serving. Store it in an airtight container until just before you are ready to assemble the pavlova.

What does a pavlova taste like?

Named after the famous Russian ballerina Anna Pavlova, a pavlova is essentially a meringue cake made of whipped egg whites and sugar. It’s perfectly light and crisp on the outside, ever so slightly chewy, and the middle tastes like a light, airy marshmallow.

Why add white wine vinegar to pavlova?

Our answer. In a meringue recipe, such as Nigella’s Mini Pavlovas (from Domestic Goddess and on the Nigella website), the vinegar is added as it helps to stabilize the whisked egg whites and helps the meringue mixture to hold the air whisked in to it.

Related posts:

  1. Borscht Recipe
  2. Cheesecake Recipe
  3. Whipped Cream Recipe
  4. Creme Brulee Recipe
About the author

Helen is an author and editor at helenbackcafe.com, who has a passion for writing about recipes. She loves to experiment with different ingredients and cooking techniques to create delicious and unique dishes.

Among all the foods, pizza holds a special place in her heart, and she loves exploring different variations and toppings to create the perfect slice. Through her writing, Helen hopes to inspire others to get creative in the kitchen and share their love for food with the world.

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