Easy Pavlova Recipe
Experience the delight of homemade Easy Pavlova. With its soft marshmallow & crispy meringue, this elegant pavlova recipe is heavenly!
Servings: 15 Servings
Calories:
Ingredients
Ingredients You Need for Pavlova
PAVLOVA RECIPE
- 6 large egg whites room temperature works best and will whip faster than cold egg whites.
- 1 ½ cups granulated sugar or superfine sugar Tip: Superfine sugar dissolves better into the egg whites than granulated, so you can pulse granulated sugar a few times in a food processor to reduce the size of the crystals if you wish, either way, they will be amazing regardless if you use granulated or superfine!
- 2 teaspoons cornstarch
- ½ tablespoon lemon juice
- Optional: 1/2 tablespoon vanilla extract
FRESH WHIPPED CREAM
- 1 ½ cups heavy whipping cream make sure it's very cold
- 2-3 tablespoons powdered sugar or granulated sugar
ADDITIONAL TOPPINGS
- 4-5 cups fresh fruit of choice strawberries, cherries, blueberries, raspberries, kiwi, blackberries, passionfruit
- Lemon curd mousses, puddings, homemade or premade canned pie fillings (I used Lucky Leaf Lemon Fruit Filling for my lemon topped pavlovas)
- Sauces like strawberry raspberry or chocolate
- Chocolate shavings lemon wedges, mint leaves, florals
Instructions
How to Make Pavlova
- Begin by preheating your oven to 225˚F and lining a large baking sheet with parchment paper. Then, use your trusty stand mixer to beat egg whites on high speed for 1-2 minutes, until soft peaks form. As the mixer continues to work its magic, gradually add in 1 & 1/2 cups of sugar and beat for an additional 7-10 minutes on high speed. You should get beautiful, stiff peaks and a smooth, glossy texture with fully dissolved sugar. For the ultimate assurance, take a pinch of the meringue mixture and rub it between your fingers. If you don't feel any grains, you're good to go. If you do, just keep mixing until they disappear.
- Quickly mix in lemon juice/vanilla extract, then fold in the cornstarch and mix until well blended.
- Create perfect pavlova nests by piping 3-3 1/2 inch circles of meringue onto parchment paper using a large star tip. Gently indent the centers with a spoon to make room for the delicious cream filling. Bake at 225˚ for 1 hour and 15 minutes, then turn off the oven and leave the meringue inside for an additional 30 minutes. The outer layer will be delightfully crisp to the touch, while the inside remains plush and marshmallow-like in texture.
- Transfer the pavlovas on the parchment paper to the counter or a cookie rack to cool to room temperature. Once cooled, the real fun begins – top it with whipped cream and your favorite fruits. Otherwise, store them in an airtight container for 3-5 days at room temperature in a low humidity place.
How to Make Whipped Cream and Assemble Pavlovas
- Using a mixer, beat whipping cream with sugar until whipped for 3-5 minutes and becomes pipeable.
- Pipe whipped cream onto each of the pavlovas.
- You can customize it with your favorite fruits, sauces, and toppings. Serve within 4 hours after assembling, or store without whipped cream and toppings in an airtight container for up to 3 days and then fill them before serving.