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Pavlova is a meringue dessert that Australia and New Zealand both claim. A crisp outside and a soft marshmallow centre make it perfect for summer tables.
Why this pavlova works
Pavlova is a meringue with a crisp, pale shell and a soft, marshmallow-like centre. The vinegar and cornstarch are what make that centre soft instead of chalky. It is named after the ballerina Anna Pavlova, and both Australia and New Zealand claim to have invented it, so you will hear both stories.
Tips for the best result
Use a bowl and whisk that are completely free of grease and yolk, or the whites will not whip. Add the sugar a spoonful at a time and keep whisking until the meringue is glossy and you cannot feel sugar grains when you rub a little between your fingers. Bake low and slow, then leave the pavlova in the switched-off oven with the door ajar; cooling slowly stops it from cracking and collapsing.
Substitutions and variations
Lemon juice can stand in for the white vinegar. Top with any berries, passion fruit or sliced kiwi. Use the leftover yolks for custard or a curd. Whip the cream only to soft peaks so it spreads easily.
Storing and serving
The baked shell keeps for a day or two in an airtight container in a dry place; humidity softens it. Add the cream and fruit only just before serving, otherwise the meringue turns soft and weepy. The dessert contains raw-sugar sweetness and cream, so it suits a special occasion.
Nutrition values are estimates based on USDA reference values and may vary depending on the brands and quantities you use.
Recipe
Australian Pavlova with Fresh Berries
- Prep
- 25 min
- Cook
- 1 h 15 min
- Total
- 1 h 40 min
- Calories
- 272
Ingredients
Method
Heat the oven to 120 C (250 F). Draw a 20 cm (8 inch) circle on baking paper and place it on a tray.
Beat the egg whites until soft peaks form. Add the sugar one spoonful at a time until the meringue is stiff and glossy.
Fold in the vinegar, cornstarch and vanilla.
Spread the meringue inside the circle and shape it into a shell with a hollow centre.
Bake for 75 minutes. Turn the oven off and leave the pavlova inside with the door ajar until cool, about 1 hour.
Whip the cream with the sugar to soft peaks.
Just before serving, spread the cream over the shell and top with the berries.
Tips
- Make sure the bowl and whisk are free of grease or yolk, or the whites will not whip.
- Add the cream and fruit only just before serving, or the meringue softens.
Nutrition per serving
- Calories
- 272
- Protein
- 3 g
- Carbs
- 36 g
- Fat
- 14 g
- Fiber
- 1 g
Estimated values, for information only.
Vitamins and minerals per serving
- Vitamin A22%
Share of an adult’s daily value (FDA). Estimated from the main ingredients using USDA data, ignoring cooking losses; for information only. What do I need each day?
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