Fresh cream and fruit are added to a meringue base in this Australian treat. I’ve experimented with this recipe, and all of my friends and family agree that it makes the greatest Pavlova they’ve ever had.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 12 |
| Yield: | 1 9-inch pavlova |
Ingredients
- 1 cup white sugar, divided
- 1 tablespoon cornstarch
- 3 large egg whites
- 1 teaspoon lemon juice
- 1 ¼ cups heavy whipping cream
- ½ cup confectioners’ sugar
- 1 pint fresh strawberries
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper; draw a 9-inch circle in the center of the paper.
- Whisk 1/4 cup sugar and cornstarch together in a small bowl.
- Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Gradually add remaining 3/4 cup sugar, continuing to beat until sugar is completely dissolved and stiff peaks form. Gently fold in cornstarch mixture and lemon juice.
- Spread a 1/4-inch-thick layer of meringue onto the prepared baking sheet to fill the circle. Pipe or spoon remaining meringue to form a taller edge around the circle to create a shallow bowl, making decorative swirls if desired.
- Bake in the preheated oven for 1 hour. Turn the oven off. Let meringue sit in the oven for 30 minutes; do not open the door. After 30 minutes, remove meringue from the oven; it should be hard on the outside and slightly moist on the inside.
- Beat cream and confectioners sugar in a mixing bowl with an electric mixer until thick. Spread onto meringue base and arrange strawberries over top.
- To draw a perfect circle on the parchment paper, trace a line around a 9-inch round cake pan with a pencil.
- You can use any fresh fruit of your choice instead of strawberries.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 24 mg |
| Sugars | 23 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. But very messy. I’m going to bake it in a cake pan next time to keep the rounded shape.
I’m an Australian living in the Caribbean so it was great to make a recipe from my childhood and it tasted just as I remember while still being very easy to follow. Only changes I made was I used 4 egg whites instead of 3 and I added some vanilla (half a teaspoon) to both the meringue and also to the whipped cream. I actually think the whipped cream could have done with half or even no sugar to balance the sweetness of the meringue but it wasn’t too sweet even in the quantity given in the recipe.
Just made this the first time. Made the following changes per suggested. I used 4 egg whites,1.5tsp of Corn Starch,1 teaspoon of white vinegar and 1 teaspoon of Vanilla. I beat the egg whites for 10 mins at the highest power adding 3/4s of the sugar a tablespoon at a time. Added last 1/4 of sugar with cornstarch; vinegar and vanilla and beat for 5 more minutes.Placed in oven at 250 for 1 hour and 15 minutes then turned off oven. Cracked oven door and left in oven for additional 30 mins till cool. It was excellent. Just wouldn’t use pipping on top next time
Recipe didn’t work. It turned out to be a marshmallow disk. Will try another recipe.
I thought this recipe was amazing and tasted delicious and I keep on making it over and over for me and my family.
great
The only thing I did differently was to use blackberries, red raspberries and sliced strawberries, that I macerated in a bit of sugar, to the top. It was delicious, as well as beautiful.
I’ve never had nor made pavlova before so I can’t attest to this recipe’s authenticity but it was delicious. I topped it with chantilly cream, strawberries, and blueberries. My fiance says it’s his new favorite dessert.
Simple yet elegant. People are always awed by this dessert.
I made this for the first time for our new priest & his wife who relocated here in the states from Australia. They said it was the best- I never got a bite because it went so fast. Will definitely make it again. I used assorted berries & kiwi & found this recipe to be very easy. Looking forward to summer when the fruit is at its peak
Made this for my Austrailian daughter in law. I used Kiwi fruit instead of strawberries. It was SO good. It is my new favorite. YUM!
This was my first time making pavlova and it turned out great! Executed flawlessly actually! I added some vanilla extract though in retrospect I may not have needed it, I will try without next time. I have a feeling this recipe is 5 stars as it is!
Great option for gluten free dessert! The base reminds me of lucky charms marshmallows
Making this for the first time, and I have to make 3 for a world thinking day event for girl scouts. My troop is representing New Zealand, this was our go to recipe- when you make the merengue make sure you keep your hand beater on high, and go slow- also don’t move it right away after the oven, it’s crusty, don’t want it to fall apart.
This is originally a New Zealand dessert recipes. It’s very important to have the eggs at room temperature before beating!
Instead of cornstarch lemon I used half a teaspoon sifted cream of tarter…love this recipe so simple..keep in mind the humidity it will make your pavlova sticky also us room temperature eggs and utensils it will make a difference. .
After many, many attempts with other recipes, this recipe finally allowed me to make a perfect Pavlova. I followed the recipe exactly and it was perfect! I made it several times now, each time getting perfect results. I can’t praise this recipe enough, I was so frustrated not being able to ever bake the perfect merengue. One tip that I read about over the internet and that I tried with recipe: I left the egg whites in a bowl covered with saran wrap on the counter, overnight, at room temp. The aging of the egg whites is supposed to help create a perfect merengue. This will be my to go recipe for Pavlova from now on. Thank you so much for submitting it!
Delicious!! Nice and light for a summer dessert
I add an extra egg white. I also watch it closely as my oven has a mind of it’s own. I make this often and use premade whipped cream to because it’s quicker. Always a hit no matter what fruits I choose to put on it. Like a giant toasted marshmallow that melts in your mouth, thanks for sharing this.
This was perfect. I had never made nor eaten a pavlova before, but I decided to try this recipe for an Australia Day party we attended. I followed the recipe exactly and topped it with raspberries and blackberries. It came out awesome and everybody loved it! Our Australian hosts seemed to really like it. I see myself making this again as a gluten free dessert option, maybe with Cool Whip to make it even easier.
I love pavlova so much that I even made it to my whole family