The Perfect Pavlova in 5 Simple Steps
Shaziya
There’s something magical about a pavlova—its crisp, delicate shell giving way to a soft, marshmallowy center. This recipe, The Perfect Pavlova in 5 Simple Steps, delivers that dreamy texture every time, with just a bit of patience and care.
Prep Time 20 minutes mins
Cook Time 1 minute min
Drying out time 3 minutes mins
- 4 large egg whites at room temperature
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar see notes below
- 1 ½ cups heavy whipping cream whipped
- 20 strawberries sliced
- 3 kiwis sliced
- 1 passion fruit scooped
Preheat the oven to 300°F (150°C). Line a cookie sheet with parchment paper.
Using an electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.
Turn the machine up to medium-high speed and continue whipping until the egg whites start to reach soft peaks, roughly 2-3 minutes.
In a small bowl add the sugar. To this add cornflour and the vinegar. (see video for step by step) Slowly start to add the sugar 1 tablespoon at a time until it is all incorporated. You will see the egg whites double in volume and get shiny. Continue mixing for 2 more minutes and then turn off the machine.
On the cookie sheet, spread out the pavlova into a 10-inch round. Make the dip in the middle where you will spread the cream.
Turn down the oven to 250°F (125°C) and bake the Pavlova for 1hr 30 minutes. After that time, turn off the oven but leave it in the oven to dry out for 3 hours. (or overnight like I do)
When you are ready to serve, dollop whipped cream on top of the Pavlova and top with Sliced strawberries, sliced kiwi, and some passion fruit. Keep refrigerated and enjoy within 2 days.