Pavlova
A stunning and delicate meringue dessert topped with whipped cream and fresh strawberries, drizzled with chocolate sauce. Its crisp exterior and soft interior make it perfect for special occasions or a light, sweet treat to impress guests. Light, fruity, and indulgent all at once.
Ingredients
Instructions
- Butter and flour the baking sheet.
- Heat the oven to 300°F (150°C).
- Beat egg whites and salt until soft peaks form.
- Gradually beat in superfine sugar, one tablespoon at a time, until the mixture is smooth and glossy.
- Stir cornstarch and cider vinegar together in a small bowl until smooth.
- Fold the cornstarch mixture into the egg whites until well combined.
- Scoop the meringue onto the prepared baking sheet.
- Spread the meringue to form a circle about 8 inches in diameter with a slight well in the center.
- Place on the center rack of the oven.
- Reduce the oven temperature to 250°F (120°C) and bake until the outside is firm and tan, about 1 hour.
- Cool the meringue on a wire rack for 15 minutes.
- Remove from the baking sheet carefully.
- Whip the heavy cream with a little sugar until soft peaks form.
- Fill the center of the meringue with berries and whipped cream.
- Cover with additional whipped cream, decorate with strawberries, and drizzle with chocolate sauce.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are completely clean and free of grease, as this can prevent the egg whites from whipping properly. If you don’t have superfine sugar, you can pulse granulated sugar in a food processor until fine. Additionally, be careful not to overbeat the egg whites; stop when they are glossy and hold stiff peaks.
Serving Suggestions
Serve pavlova immediately after assembling for the best texture, as the meringue can become soggy over time. It pairs beautifully with strawberries and other berries, and you can drizzle with chocolate sauce for extra decadence. Consider serving with a scoop of vanilla ice cream or alongside a fruit salad for a refreshing contrast.
Storage & Reheating
Store any leftover pavlova loosely covered at room temperature for up to 24 hours. Avoid refrigerating as the meringue can become sticky. If you need to keep it longer, the meringue can be frozen for up to a month, but add toppings just before serving to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pavlova contains roughly 147 calories, with 2g protein, 9g carbohydrates, and 11g fat. It is a good source of vitamin A (14% of the Daily Value) and vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the meringue ahead of time?
Yes, you can prepare the meringue a day in advance and store it in an airtight container at room temperature. Just be sure to assemble the pavlova with whipped cream and fruit just before serving to keep the meringue crisp.
What can I use instead of cider vinegar?
If you don't have cider vinegar, white vinegar or lemon juice can be used as substitutes in equal amounts. These options will still help stabilize the egg whites, ensuring your meringue turns out well.
How do I know when the meringue is done baking?
The meringue is done when the outside is firm and has a light tan color. A slight crack is normal. It should feel dry to the touch. Make sure to let it cool gradually to avoid cracking further.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).