📝 About This Recipe
Named after the Russian ballerina Anna Pavlova, this ethereal dessert is a masterpiece of textures, featuring a crisp, delicate shell that yields to a marshmallow-soft interior. Naturally gluten-free, this showstopper relies on the magic of whipped egg whites and sugar to create a light-as-air base. Topped with a pillowy cloud of vanilla-flecked cream and a vibrant medley of macerated berries, it is the ultimate elegant finale for any celebration.
🥗 Ingredients
The Meringue Base
- 6 large Egg whites (at room temperature, strictly no yolk)
- 1 1/2 cups Superfine sugar (caster sugar) (added gradually)
- 2 teaspoons Cornstarch (sifted)
- 1 teaspoon White vinegar (or lemon juice)
- 1 teaspoon Pure vanilla extract
- 1/2 teaspoon Cream of tartar (to stabilize the whites)
The Topping
- 1 1/2 cups Heavy whipping cream (cold)
- 2 tablespoons Powdered sugar (sifted)
- 1 teaspoon Vanilla bean paste (for beautiful black flecks)
Fresh Berry Coulis & Fruit
- 1 cup Fresh strawberries (hulled and quartered)
- 1/2 cup Fresh raspberries
- 1/2 cup Fresh blueberries
- 1 tablespoon Granulated sugar (for macerating)
- 6-8 pieces Fresh mint leaves (for garnish)
- 1 teaspoon Lemon zest (finely grated)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper. Use a 9-inch cake pan or plate to trace a circle on the parchment, then flip the paper over so the ink/pencil doesn't touch the food.
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2
In a perfectly clean, grease-free glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. This should take about 3-4 minutes.
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3
Increase the mixer speed to medium-high. Add the superfine sugar one tablespoon at a time, beating thoroughly after each addition. This slow process ensures the sugar dissolves completely.
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4
Continue beating until the meringue is stiff, glossy, and thick. To check, rub a small amount between your fingers; it should feel smooth, not gritty. If gritty, keep beating.
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5
Gently fold in the sifted cornstarch, vinegar, and vanilla extract using a wide spatula. Be careful not to deflate the air you've worked so hard to incorporate.
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6
Spoon the meringue onto the prepared parchment paper, staying within the traced circle. Use a palette knife to build up the sides, creating a slight nest-like indentation in the center.
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7
Place the tray in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the outside is dry and crisp to the touch.
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8
Turn off the oven and prop the door slightly open with a wooden spoon. Let the Pavlova cool completely inside the oven for at least 2 hours. This prevents the meringue from cracking due to sudden temperature changes.
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9
While the Pavlova cools, toss the strawberries, raspberries, and blueberries with 1 tablespoon of sugar and the lemon zest. Let them sit for 30 minutes to release their juices.
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10
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla bean paste until soft, billowy peaks form. Do not overbeat; you want it to look like a soft cloud.
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11
Carefully peel the cooled Pavlova off the parchment and place it on a serving platter. It is normal for some small cracks to appear.
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12
Generously fill the center of the Pavlova with the whipped cream, then spoon the macerated berries and their juices over the top. Garnish with fresh mint and serve immediately.
💡 Chef's Tips
Always use room temperature eggs as they achieve much better volume when whipped than cold eggs. Ensure your mixing bowl and whisk are completely free of grease or fat; even a speck of yolk will prevent the whites from stiffening. Avoid making Pavlova on a very humid day, as the sugar in the meringue absorbs moisture from the air, making it chewy or soft. Superfine sugar is essential; if you only have granulated sugar, pulse it in a food processor for 30 seconds to create a finer texture. Do not over-whip your cream; it should be soft and luscious to contrast with the crisp meringue shell.
🍽️ Serving Suggestions
Pair with a chilled glass of Sparkling Rosé or a sweet Moscato d'Asti to complement the berries. Serve alongside a small pitcher of passionfruit pulp for an extra tropical, acidic zing. A hot cup of Earl Grey tea provides a beautiful floral contrast to the sweet vanilla cream. For an extra touch of decadence, drizzle with a little melted dark chocolate or a tart lemon curd. Serve on a dark slate or vibrant ceramic platter to make the white meringue and red berries pop visually.