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Perfect Pavlova Recipe

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This Perfect Pavlova recipe guides you through creating a light and crisp meringue base with a marshmallow-like center, topped with luscious whipped cream and fresh, vibrant fruits. The pavlova offers a delightful contrast of textures and tastes, making a stunning dessert centerpiece for any occasion.

Ingredients

Classic pavlova base

  • 225 g egg whites (about 7 large eggs), at room temperature
  • 370 g caster sugar (1¾ cups), or granulated sugar pulsed finer
  • 1½ tbsp cornstarch (tightly packed, 15–17 g)
  • 2 tsp white vinegar (10 mL) or 1 tsp cream of tartar (5 g)
  • 1 tsp grated lemon zest (optional)

To serve the pavlova

  • 1½ cups whipping cream (35% fat)
  • 50 g caster sugar (¼ cup) or 50 g confectioner’s sugar (½ cup)
  • 2 tsp vanilla extract
  • 2 kiwi fruits, peeled and sliced or diced
  • 1 cup halved strawberries
  • 1 cup diced mangoes
  • ¼ cup passion fruit pulp or syrup, or lemon curd

Instructions

  1. Prepare equipment and oven: Ensure all equipment, including mixer bowl, whisk, spatulas, separating bowls, and sugar bowl, are clean and dry. Preheat your oven to 275°F (135°C), prepare parchment paper on a baking tray with a 7.5-inch (19 cm) circle drawn on the underside.
  2. Separate egg whites: Carefully crack each egg into a small bowl to avoid yolk contamination, then transfer egg whites to mixer bowl until you have about 225 g. Discard any whites contaminated with yolk. Keep yolks for other recipes, stored with a water layer in an airtight container. Make sure egg whites are at room temperature (24°C minimum), warming gently if needed.
  3. Whisk egg whites to soft peaks: Whisk egg whites on medium speed (2-3 on a 10-speed mixer) until soft peaks form, indicated by foam with fine bubbles that hold shape softly. This takes approximately 5–10 minutes.
  4. Add sugar gradually: Add caster sugar one tablespoon at a time at speed 3, allowing 10–15 seconds whisking after each addition and scraping down bowl sides occasionally. This slow process takes about 5–12 minutes.
  5. Achieve glossy stiff peaks: Scrape the bowl again and increase speed to 4, whisk until sugar fully dissolves and meringue is thick, glossy, and holds stiff peaks. Test by rubbing a little meringue between fingers; it should feel smooth without graininess. This may take 12–30 minutes.
  6. Prepare stabilizers: Get cornstarch and white vinegar (or cream of tartar) ready in separate bowls.
  7. Incorporate cornstarch and vinegar: In the last 2–5 minutes of whisking, add vinegar and cornstarch at low speed to incorporate slowly, then increase speed to about 5, whisk 2–5 minutes until fully mixed and sugar dissolved.
  8. Add lemon zest (optional): Gently fold in grated lemon zest if using.
  9. Prepare baking tray: Dab some meringue on corners of baking tray, place parchment paper atop to secure it. Spoon the meringue onto the center of the drawn circle and spread evenly, about 2.5 – 3 inches in height using an offset spatula. Shape the edges by smoothing and creating furrows; make a shallow depression in the center.
  10. Bake the pavlova: Immediately reduce oven temperature to 212°F (100°C) after placing pavlova inside. Bake 80–90 minutes without opening the door. After 80 minutes, check for a dry crust; if not dry, bake an extra 10 minutes. Turn off oven and cool pavlova inside oven for at least 4 hours or overnight.
  11. Store the pavlova: Once cooled, transfer pavlova to an airtight container at room temperature, away from drafts. Do not refrigerate or freeze.
  12. Prepare whipped cream: Chill whipping cream and bowl. Whisk cream on medium-low speed, adding sugar and vanilla as you whisk. Whisk until semi-stiff peaks form, then use a hand whisk to bring to stiff peaks carefully without over-beating to avoid graininess.
  13. Assemble the pavlova: Crack the surface of pavlova gently to allow the top crust to rest on the marshmallow center. Spread whipped cream evenly over the top. Arrange kiwi, strawberries, mango, and other fruits on the whipped cream. Drizzle passion fruit pulp or lemon curd over the top for zesty brightness.
  14. Serve: Serve immediately to enjoy the fresh textures and flavors.

Notes

  • Ensure no yolk contaminates egg whites as this prevents proper meringue formation.
  • Use room temperature egg whites for better volume and stability.
  • Be patient when adding sugar; dissolving sugar fully is key to a smooth meringue.
  • Adding cornstarch and vinegar stabilizes the pavlova and adds a marshmallow texture.
  • Do not open the oven door during baking to prevent cracking.
  • Cooling pavlova slowly inside the oven prevents cracks and ensures a chewy center.
  • Store pavlova in a cool, dry place; refrigeration can cause sogginess.
  • Use fresh, seasonal fruits for best flavor and presentation.
  • When whisking cream, avoid high speed to prevent grainy texture and rapid deflation.

Find it online: https://marthatasty.com/perfect-pavlova-recipe/