Pavlova(Australian)
A light, airy meringue dessert topped with whipped cream and fruits, known for its crisp exterior and soft interior, perfect for special occasions and dessert lovers.
Ingredients
Instructions
- Beat egg whites and a pinch of salt until very stiff.
- Mix sugar and cornstarch and gradually add to egg whites while beating.
- Gently fold in vinegar and vanilla.
- Beat to blend.
- Pile the meringue mixture on a baking sheet.
- Spread around, making a wall around the edges to form a shell.
Tips & Substitutions
For best results, ensure your mixing bowl is completely free of grease, and use fresh egg whites at room temperature for optimal volume. If you don't have corn flour, you can substitute it with cornstarch. Beating the egg whites until stiff peaks form is crucial for a stable meringue shell, which is essential for this Pavlova recipe.
Serving Suggestions
Serve the Pavlova topped with fresh whipped cream and seasonal fruits like berries, kiwis, or passion fruit for a delightful contrast to the sweet meringue. It pairs beautifully with Rotkohl, adding a unique balance to your meal. Consider drizzling a bit of chocolate sauce for an extra indulgent touch.
Storage & Reheating
Store any leftover Pavlova in an airtight container at room temperature for up to two days. To maintain the crisp texture, avoid refrigerating it, as humidity can make the meringue soggy. If needed, re-crisp in a low oven (200°F/95°C) for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pavlova(Australian) contains roughly 71 calories, with 2g protein, 16g carbohydrates, and 0g fat. It is a good source of vitamin C (18% of the Daily Value). Note that it is relatively high in sodium, at 745mg per serving (32% 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. Store it in an airtight container at room temperature. However, it's best to add toppings just before serving to keep the meringue crisp.
What can I use instead of white sugar?
While white sugar is traditional, you can use superfine sugar or coconut sugar as alternatives. However, keep in mind that these may slightly alter the texture and sweetness of the Pavlova.
Why did my Pavlova crack?
Cracking is common and can occur due to rapid temperature changes or over-beating the meringue. To minimize cracks, bake at a low temperature and let it cool gradually in the oven to prevent sudden shifts in heat.
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).