📝 About This Recipe
Named after the Russian ballerina Anna Pavlova, this iconic dessert is a masterpiece of textures, featuring a crisp, delicate shell that yields to a soft, marshmallowy center. This ethereal meringue serves as the perfect canvas for a pillowy mound of chantilly cream and the vibrant acidity of fresh tropical fruits. It is a celebratory showstopper that balances sophisticated elegance with the simple, pure sweetness of whipped egg whites and sugar.
🥗 Ingredients
The Meringue Base
- 6 large Egg whites (strictly at room temperature, no traces of yolk)
- 1 1/2 cups Superfine (caster) sugar (added gradually)
- 2 teaspoons Cornstarch (sifted)
- 1 teaspoon White wine vinegar
- 1 teaspoon Pure vanilla extract (use clear extract for a snow-white finish)
- 1/2 teaspoon Cream of tartar (for stabilization)
The Topping
- 1 1/2 cups Heavy whipping cream (very cold)
- 2 tablespoons Confectioners' sugar (sifted)
- 1/2 teaspoon Vanilla bean paste (for beautiful black flecks)
Fresh Garnish
- 1 cup Fresh strawberries (hulled and quartered)
- 1/2 cup Fresh raspberries
- 2 pieces Passion fruit (pulp and seeds scooped out)
- 6-8 leaves Fresh mint leaves (for a pop of color)
👨🍳 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 pencil mark is underneath.
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2
Ensure your mixing bowl and whisk attachment are spotlessly clean and free of any grease. Wipe them with a little lemon juice or vinegar to be certain.
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3
Place the 6 room-temperature egg whites and the cream of tartar into the bowl. Beat on medium speed until soft peaks form—this is when the whites hold their shape but the tips curl over when the whisk is lifted.
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4
Increase the speed to medium-high and begin adding the superfine sugar one tablespoon at a time. This slow process is crucial for a stable meringue and ensures the sugar dissolves completely.
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5
Continue beating until the mixture is thick, glossy, and holds very stiff peaks. Test it by rubbing a small amount of meringue between your thumb and forefinger; it should feel perfectly smooth, not gritty.
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6
Using a spatula, gently fold in the sifted cornstarch, white wine vinegar, and vanilla extract. These ingredients are the secret to the marshmallow-like center.
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7
Spoon the meringue onto the prepared parchment paper, staying within the traced circle. Use a palette knife to build the sides up slightly, creating a shallow well in the center for the cream later.
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8
Place the tray in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 75 to 90 minutes. The exterior should be firm and dry to the touch, but still pale.
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9
Turn the oven off and prop the door slightly open with a wooden spoon. Allow the pavlova to cool completely inside the oven for at least 2 hours or overnight. This prevents the shell from cracking due to sudden temperature changes.
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10
Just before serving, whip the cold heavy cream, confectioners' sugar, and vanilla bean paste together until soft, billowy peaks form. Do not overbeat.
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11
Carefully peel the parchment paper off the cooled meringue and place it on a serving platter. Fill the center well with the whipped cream.
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12
Artfully pile the strawberries and raspberries on top of the cream. Drizzle the passion fruit pulp over the berries and garnish with fresh mint leaves. Serve immediately.
💡 Chef's Tips
Use superfine (caster) sugar rather than regular granulated sugar; it dissolves faster and prevents the meringue from 'weeping' in the oven. Never make pavlova on a very humid or rainy day, as the sugar in the meringue will absorb moisture from the air and become sticky. Ensure your egg whites are at room temperature to achieve maximum volume when whipping. If your meringue cracks slightly during cooling, don't worry! It’s part of the rustic charm and will be covered by the cream and fruit anyway. Always add the sugar slowly—one tablespoon at a time—to prevent the meringue from collapsing.
🍽️ Serving Suggestions
Pair with a chilled glass of Sparkling Rosé or a sweet Moscato d’Asti to complement the fruit. Serve alongside a small pitcher of extra passion fruit coulis for guests who want an extra zing. A hot cup of Earl Grey tea provides a wonderful floral contrast to the sweet meringue. For a winter variation, swap the berries for poached pears and a drizzle of salted caramel sauce.