Pavlova is a breathtaking dessert featuring a crisp meringue shell with a tender, chewy center, adorned with fluffy whipped cream and vibrant fresh fruit. Inspired by the legendary Russian ballerina Anna Pavlova, this dessert captures the same elegance and lightness of her dance. Ideal for any occasion, it makes a stunning centerpiece for dinner parties, holiday festivities, and more.
Ingredients
For the Meringue Base:
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4 large egg whites, at room temperature
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1 cup (200g) granulated sugar
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1 tsp white vinegar
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1 tsp cornstarch
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1 tsp vanilla extract
For the Topping:
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1 ½ cups (360ml) heavy cream, chilled
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2 tbsp powdered sugar
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1 tsp vanilla extract
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2 cups mixed fresh fruit (strawberries, kiwi, raspberries, passion fruit, mango)
Execution
1. Preparing the Meringue
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Preheat oven to 250°F (120°C). On a parchment-lined baking sheet, trace an 8-inch (20cm) circle to use as a template.
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Using a clean, dry bowl, whip the egg whites to soft peaks. Gradually incorporate the sugar (1 tbsp at a time), beating until the meringue is thick, glossy, and forms stiff peaks.
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Add vinegar, cornstarch, and vanilla, gently folding them in with a spatula.
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Shape the meringue onto the parchment paper, forming a nest with slightly raised edges.
2. Baking the Pavlova
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Bake for 1½ hours, then turn off the oven and let the meringue cool inside for 2+ hours to prevent cracking.
3. Adding the Toppings
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Beat the cream, powdered sugar, and vanilla together until soft yet stable peaks form—thick enough to hold their shape but still silky and luxurious.
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Gently spread the whipped cream over the cooled meringue base, then artfully arrange fresh fruit on top just before serving to maintain perfect texture and presentation.
Additional Tips
✔ Room-temperature egg whites whip better than cold ones.
✔ Avoid humidity—meringue can become sticky on rainy days.
✔ Avoid opening the oven during baking to prevent cracks.
✔ Assemble just before serving to keep the meringue crisp.
Q&A About this recipe
Why did my Pavlova crack?
Sudden temperature changes or overbeating the egg whites can cause cracks. Let it cool slowly in the oven.
Can I make Pavlova ahead of time?
Yes! Bake the meringue a day in advance and store it in an airtight container. Add cream and fruit right before serving.
Can I use frozen fruit?
Fresh fruit is best, but thawed and well-drained frozen berries can work in a pinch.
Why is my Pavlova chewy instead of crisp?
To maintain the perfect texture, avoid excess moisture which can make the meringue overly chewy. This can happen from high humidity or insufficient baking time. For best results, bake thoroughly and store in a cool, dry place.
Why You’ll Love This Recipe
Pavlova is a magical dessert—airy, sweet, and visually stunning. It’s gluten-free, customizable with seasonal fruits, and always impresses guests. The contrast of textures—crispy shell, marshmallow center, creamy topping, and juicy fruit—makes every bite unforgettable.
Perfect for celebrations or a sweet weekend treat, this Pavlova recipe will become a favorite in your dessert repertoire!
Happy Cooking
Diana
