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Classic Pavlova with Fresh Fruit and Whipped Cream Recipe

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4.2 from 3 reviews

This classic Pavlova recipe features a crisp yet marshmallowy meringue base topped with fluffy whipped cream and fresh seasonal fruit. Perfectly baked to a delicate cream color and served chilled, Pavlova is an elegant dessert that balances sweetness and texture beautifully, ideal for special occasions or summer gatherings.

Ingredients

Meringue:

  • 4 large egg whites (room temperature)
  • ½ teaspoon cream of tartar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 1 cup superfine sugar (225g)
  • 1½ teaspoons cornstarch

Topping:

  • 1½ cups heavy whipping cream (360ml)
  • ¼ cup powdered sugar (30g)
  • 1 tablespoon vanilla extract
  • 3 cups fresh fruit (blueberries, raspberries, kiwi, sliced strawberries, etc.)
  • Fresh mint leaves (optional)

Instructions

  1. Preheat the Oven: Preheat the oven to 300°F (150°C). Draw an 8 to 9-inch circle on the backside of a parchment paper placed on a baking sheet, to serve as a guide for shaping the meringue.
  2. Prepare the Meringue Base: In the bowl of a stand mixer fitted with a whisk attachment, combine egg whites, cream of tartar, and salt. Beat on medium-low speed until frothy, about 1 minute.
  3. Add Sugar Gradually: Slowly add the superfine sugar one spoonful at a time while continuing to beat. This gradual addition is crucial to ensure the sugar dissolves properly and the meringue becomes glossy. Scrape down the bowl and mix in the vanilla extract.
  4. Beat to Stiff Peaks: Increase speed to medium-high and beat the mixture until stiff, glossy peaks form, approximately 5 to 8 minutes. Then gently fold in the cornstarch using a spatula to stabilize the meringue.
  5. Shape the Meringue: Spoon the meringue onto the parchment paper within the drawn circle. Using an offset spatula, spread it into a disk shape and create a slight depression in the center to hold the toppings. You may add rustic swoops for texture if desired.
  6. Bake the Meringue: Place the meringue into the preheated oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour to 1 hour and 15 minutes or until the outside is dry, hard, and slightly cream-colored.
  7. Cool in Oven: Turn off the oven and allow the pavlova to cool completely inside, about 3 hours. For faster cooling, after 1 hour, crack the oven door open slightly and continue cooling for another hour. This step ensures a crisp exterior and marshmallowy interior.
  8. Prepare the Whipped Cream: In a large bowl, beat the heavy cream with powdered sugar and vanilla extract on high speed until soft peaks form, about 3 to 5 minutes.
  9. Assemble the Pavlova: Carefully peel the cooled meringue from the parchment paper and transfer it onto a serving plate. Spread the whipped cream generously on top and decorate with fresh fruit and optional mint leaves.
  10. Serve Immediately: Serve the Pavlova fresh to maintain the crispness of the meringue and freshness of the toppings.

Notes

  • Use superfine sugar to ensure it dissolves smoothly and prevents grainy texture in the meringue.
  • Room temperature egg whites whip better and incorporate more air.
  • Do not open the oven door during baking to prevent cracking due to temperature fluctuations.
  • The slight depression in the meringue center is essential to hold the cream and fruit toppings.
  • To keep the meringue crisp, serve immediately after assembling; leftovers can become soggy.
  • You can prepare the meringue a day ahead and store it in an airtight container.

Find it online: https://simpleplatter.com/classic-pavlova-with-fresh-fruit-and-whipped-cream-recipe/