Easy Pavlova Recipe

"Made with egg whites, sugar, and heavy whipping cream, Pavlova is a meringue-based dessert with a crisp outside and marshmallow soft inside. Topped with fresh fruit, sweetened whipped cream, and heavy cream, it’s a light dessert perfect for spring."

Renee Nicole's Kitchen

INGREDIENTS

– 1 lemon or white wine vinegar or apple cider vinegar – 180g egg whites | approx. 6 large egg whites – 360g superfine sugar (aka baker’s sugar or caster sugar) | 1 3/4 cups – 1 cup heavy cream plus extra for serving (whipping cream) | 8 ounces – 3 tablespoons powdered sugar – 2 teaspoons vanilla extract – Selection of fresh fruit to decorate – Edible flowers (optional)

Easy Pavlova 

Yield

8 SERVINGS

prep time

1 HOUR

total time

2 HOURS  30 MINUTES

1. First make sure your mixing bowl and whisk are spotlessly clean. Wipe them with white wine vinegar, cider vinegar, or the cut edge of a fresh lemon to make sure there is no grease on them and to add acid to the egg whites.

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2. Preheat the oven to 300ºF.

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3. Add the egg whites to the bowl of a stand mixer and whisk on a low speed until they reach soft peaks. This can take 8-10 minutes.

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4. Remaining at a low speed, add the sugar to the eggs one tablespoon at a time allowing the sugar to fully dissolve in-between each addition. Scrape down the bowl with a plastic spatula a couple of times during this process.

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5. When all the sugar has been added, increase the speed to medium and keep whisking until you have a very thick and glossy white meringue.

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6. Draw an 8” (20cm) circle on a piece of baking parchment then flip the paper over and put it onto your baking tray.

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7. Pile the meringue into the middle of the circle. Use a palette knife to spread it evenly then use the knife to drag up the sides of the meringue to form the pavlova.

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8. Use the back of a spoon to make a well in the top of the pavlova.

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9. Put the pavlova into the oven and immediately turn the heat down to 225ºF.

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10. Bake for 1.5 hours then turn the heat off and leave the pavlova in the oven with the door slightly ajar for 6 hours or overnight.

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11. When you’re ready to decorate, add the heavy cream, powdered sugar and vanilla extract to a mixing bowl and whisk to soft peaks.

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12. Add the whipped cream on top of the pavlova then decorate with fresh fruit.

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13. Serve with a drizzle of runny cream if desired.

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Enjoy!

Get the  Recipe!

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