Pavlova Recipe

The beautiful and delicious Pavlova is surprisingly easy to make and is the perfect light dessert for when the weather is warm.

Pavlova is a well-known dessert made from a delicate meringue base topped with whipped cream and fresh fruit, and it has captured the interest of home bakers and pastry enthusiasts worldwide.

Ingredients

• 1 cup sugar, divided
• 1 tablespoon cornstarch
• 3 tablespoons large egg whites
• 1 teaspoon lemon juice
• 1¼ cups heavy whipping cream
• ½ cup powdered sugar
• 1 pint fresh strawberries (or other fruits)

Before diving into the process of making a pavlova, it’s important to understand that the result hinges on patience, proper technique, and attention to detail. Although the ingredient list is short, each component plays a key role in building the final dessert’s distinct character. Once you have your ingredients measured and ready, it’s time to work through the steps of preparation.

How to Make the Pavlova:

1. Preheat and Prep:
   Begin by preheating your oven to 300°F. This low temperature is essential because it helps the meringue dry out slowly, resulting in a crisp exterior and a soft, marshmallow-like interior. Line a baking sheet with parchment paper, which will prevent the meringue from sticking and ensure easy removal later on.
2. Mix the Cornstarch and Sugar:
   In a small bowl, whisk together ¼ cup of the sugar and 1 tablespoon of cornstarch. This combination might seem simple, but it’s actually a crucial step. Cornstarch helps stabilize the meringue and gives the pavlova its tender, airy structure. By mixing it with a portion of the sugar, you ensure even distribution before incorporating it into the egg whites.
3. Whip the Egg Whites:
   Place 3 tablespoons of large egg whites in a clean mixing bowl. It’s best if the egg whites are at room temperature, as this helps them whip more efficiently. Beat the egg whites until soft peaks form. Soft peaks mean that when you lift the whisk, the egg whites will hold their shape briefly before gently folding back into themselves. At this stage, start adding the remaining ¾ cup of sugar gradually, a spoonful at a time, while continuing to whip.As you add sugar slowly, the egg whites will become glossy and thick. Patience is key here. It may take several minutes for the sugar to dissolve completely, but this ensures a smooth meringue without gritty bits of undissolved sugar. Once the sugar is fully incorporated, you should have stiff, shiny peaks that stand up tall without collapsing.
4. Incorporate the Cornstarch Mixture and Lemon Juice:
   Next, gently fold in the cornstarch-sugar mixture, followed by the lemon juice. Use a light hand. Folding, rather than stirring, preserves the air you’ve worked so hard to whip into the egg whites. The lemon juice adds just a subtle note of brightness, supporting the delicate sweet structure of the meringue. At this stage, the mixture should be thick, glossy, and stable.
5. Shape the Meringue Base:
   Spread about ¼ inch thickness of the meringue mixture in a circle onto your parchment-lined baking sheet. This forms the base layer. Then, either pipe or spoon the remaining meringue around the circumference to create a slightly raised edge, forming a shallow bowl shape. This indentation will eventually hold your whipped cream and fruit. Aim for a neat, round shape, about the size of a small cake. The raised edges are not only decorative; they help contain the toppings later.
6. Bake and Dry:
   Place the meringue in the oven and bake for 1 hour. The low, slow heat dehydrates the meringue, turning it from a sticky whipped mixture into a crisp shell that remains pleasantly soft inside. After an hour, turn off the oven, but do not open it. Leave the meringue in the oven for an additional 30 minutes. This resting period helps the meringue cool slowly, preventing cracks and ensuring that the crisp exterior sets properly.
7. Prepare the Whipped Cream:
   While your meringue is cooling, it’s time to make the whipped cream. Beat 1¼ cups of heavy whipping cream with ½ cup powdered sugar until thick. The cream should hold firm peaks, but be mindful not to overwhip it into butter. Once the cream is ready, set it aside. Later, it will contrast beautifully with the crisp shell of the meringue.
8. Assemble the Pavlova:
   Carefully remove the meringue shell from the oven and let it cool completely at room temperature. Once cooled, spread the whipped cream generously over the center. Top with fresh strawberries or any other fruit you prefer, such as kiwi slices, passion fruit pulp, or berries. The combination of textures—the crisp shell, the soft cream, and the juicy fruit—creates a dessert that offers depth and interest in each bite.

Storage Instructions

A pavlova is best enjoyed the day it’s assembled, as exposure to air and moisture can eventually soften the crisp meringue shell. However, if you have leftovers or want to prepare certain elements in advance, consider these points:

• Storing the Meringue Base:
  If you need to make the meringue shell ahead, bake it as directed, then let it cool completely. Store it in an airtight container at room temperature for up to a day before topping. Humidity is not a friend to meringue, so choose a cool, dry place. If your climate is humid, consider adding a small packet of silica gel or a moisture absorber in your container (not touching the meringue) to help keep it crisp.
• Whipped Cream and Fruit:
  Freshly whipped cream and cut fruit should be prepared close to serving time. The cream can be whipped a few hours ahead and stored in the refrigerator, but it may need a gentle re-whip if it deflates. Fruit can be washed, sliced, and patted dry in advance, then stored in the fridge. However, do not top the pavlova until you’re ready to present it. This keeps the shell firm and crisp.
• Leftovers:
  Once fully assembled with cream and fruit, pavlova is best eaten promptly. If you must store leftovers, cover it lightly with plastic wrap and refrigerate. The meringue will absorb moisture and become chewier over time. It may still be pleasant to eat the next day, but the crispness and contrast will diminish. Expect a softer texture if you choose to store it overnight.