Free Recipe

Pavlova

★ 4.8 · Advanced

This dramatic meringue dessert has a crisp exterior shell giving way to a soft, marshmallowy center, crowned with whipped cream and fresh seasonal fruit.

25 minPrep Time

90 minCook Time

240 minTotal Time

one 9-inch pavlovaYield

Why You'll Love This

Dramatic crisp-outside, marshmallowy-inside meringue
Naturally gluten-free showstopper dessert
Topped with fresh seasonal fruit

Ingredients

6large egg whites, room temperature
1/4 teaspooncream of tartar
1 1/2 cupsgranulated sugar
1 tablespooncornstarch
1 teaspoonwhite vinegar
1 teaspoonvanilla extract
2 cupsheavy cream
2 tablespoonspowdered sugar
3 cupsmixed fresh berries (strawberries, raspberries, blueberries)
2kiwis, sliced

Nutrition (estimated per serving)

300Calories

4gProtein

15gFat

39gCarbs

2gFiber

40mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 250 F. Line a baking sheet with parchment paper and trace a 9-inch circle on it as a guide, then flip the parchment over.
In a completely clean, dry, grease-free bowl, beat the egg whites and cream of tartar with a mixer on medium speed until soft peaks form.
With the mixer running, add the granulated sugar one tablespoon at a time, beating well after each addition, until the meringue is very thick, glossy, and holds stiff peaks -- rub a small amount between your fingers to confirm no sugar granules remain.
Sprinkle the cornstarch, vinegar, and vanilla over the meringue and gently fold in with a spatula just until combined.
Mound the meringue onto the parchment within the traced circle, using a spatula to build up the sides slightly higher than the center to form a shallow well.
Bake for 85 to 90 minutes, until the outside is dry, crisp, and pale (not browned).
Turn off the oven and leave the pavlova inside with the door closed for at least 1 hour, then crack the door open and let it cool completely, about 1 more hour -- this slow cooling prevents cracking and collapsing.
Just before serving, whip the heavy cream with the powdered sugar to soft peaks.
Transfer the cooled meringue shell to a serving platter, pile the whipped cream into the center well, and top with the berries and kiwi slices.
Serve immediately, as the meringue will begin to soften once topped.

Tips

Make sure the mixing bowl and beaters are completely grease-free and dry -- any trace of fat will prevent the egg whites from whipping to full volume.
Assemble the pavlova with cream and fruit only right before serving, since the crisp shell will soften and weep once exposed to moisture.