Fluffy Pavlova Recipe: The Sweet Cloud-Like Dessert Delight

A pavlova stands as a culinary masterpiece celebrating delicate sweetness and airy texture.

Australian and New Zealand cultures claim this elegant dessert as their crowning achievement.

Crisp meringue shells create a stunning contrast with soft, marshmallow-like interiors that melt gracefully on your tongue.

Light and ethereal, this dessert represents pure confectionery magic that revolutionizes simple ingredients into something extraordinary.

Elegant yet approachable, pavlovas offer a canvas for creative flavor combinations and stunning visual presentations.

Whipped egg whites revolutionizeed through precise technique become a dreamy cloud of sweet possibility.

You’ll fall in love with its sophisticated simplicity and dramatic visual appeal.

What Makes Pavlova Light and Elegant

• Create Cloudlike Dessert: Transform simple egg whites into a heavenly, melt-in-your-mouth meringue with crispy exterior and marshmallow-soft center that delights every bite.
• Master Precision Baking: Enjoy a foolproof technique requiring careful sugar incorporation, gentle folding, and precise temperature control that guarantees a perfect dessert every single time.
• Versatile Fruit Canvas: Design a stunning dessert that becomes a gorgeous blank slate for seasonal fruit combinations, allowing endless creativity with fresh berries, tropical fruits, or elegant citrus toppings.
• Wow-Worthy Celebration Treat: Impress guests with a showstopping dessert that looks professionally crafted but can be easily prepared at home, making it perfect for special occasions like birthdays, brunches, or summer gatherings.

What You Need to Make Pavlova from Scratch

Main Ingredients:

Egg Whites: Fresh, room temperature eggs crucial for achieving perfect meringue texture; whites should be clean and free from any yolk traces.

Sugar: Fine white granulated sugar provides sweetness and helps create stable, glossy meringue structure; ensures smooth, crisp pavlova exterior.

Corn Flour: Lightweight starch that helps stabilize meringue and provides delicate, soft interior texture; prevents excessive cracking.

Acidic Stabilizers:

Vinegar: White vinegar helps strengthen egg white proteins and creates smoother, more stable meringue; contributes to crisp outer shell.

Vanilla Extract: Pure vanilla adds subtle flavor depth and enhances overall dessert aroma; use high-quality extract for best results.

Toppings and Finishing:

Heavy Cream: Rich, full-fat cream whipped to soft peaks creates luxurious topping; should be cold for better volume.

Kiwi, Fresh Fruits: Seasonal, ripe fruits add fresh, vibrant color and complementary tangy flavor; choose fruits with balanced sweetness and visual appeal.

How to Bake Pavlova with a Crisp Shell and Soft Center

Step 1: Warm Up the Oven

Set your oven to a toasty 130°C (260°F). Line a baking sheet with parchment paper, creating a smooth surface for your delicate dessert.

Step 2: Whip Those Egg Whites

Carefully separate egg whites into a spotless mixing bowl. Start whipping on medium speed, watching for soft, cloud-like peaks to form in about 2-3 minutes.

Step 3: Sugar Dancing

• Add sugar gradually
• One tablespoon at a time
• Continue whipping continuously

Watch the mixture become glossy and thick over 5 magical minutes.

Step 4: Smoothness Check

Keep beating for 5-7 minutes until sugar dissolves completely. Perform the fingertip test- no grainy feeling means you’re on the right track!

Step 5: Flavor Fusion

• Corn flour
• White vinegar
• Vanilla extract

Mix with love and care.

Step 6: Create Your Masterpiece

Spread the mixture onto the prepared baking sheet. Shape into a dreamy circular wonder with delightfully uneven edges.

Step 7: Baking Meditation

Slide the baking sheet into the oven. Bake for 50 minutes, then turn off the heat. Leave the pavlova inside without opening the door for 6-8 hours or overnight.

Step 8: Whip Up the Topping

Whip heavy cream until soft peaks form, creating a pillowy cloud of deliciousness.

Step 9: Grand Finale

Transfer the cooled pavlova to a beautiful serving plate. Crown with whipped cream and scatter fresh fruits like kiwi for a spectacular finish.

Tips for Whipping Egg Whites to the Perfect Texture

• Separate Whites Perfectly: Use a clean, dry bowl and ensure no trace of yolk to guarantee smooth, stable meringue peaks.
• Sugar Dissolution Technique: Add sugar gradually and beat thoroughly to create a glossy, smooth texture without graininess.
• Moisture Management: Keep the pavlova environment dry by avoiding opening the oven during cooling to prevent collapse and maintain crisp exterior.
• Stabilize Meringue Smartly: Add cornstarch and vinegar to create a more stable structure and prevent cracking during baking.
• Cooling Commitment: Allow pavlova to cool completely inside the closed oven for at least 6-8 hours to develop its signature crisp shell and marshmallow-like center.

How to Store Pavlova Without Losing the Crunch

• Refrigerate: Store leftover pavlova carefully in an airtight container, separating layers with parchment paper to prevent sticking and maintain crisp meringue texture.
• Preserve Freshness: Keep whipped cream and fruit toppings separate from the meringue base to prevent soggy edges and maintain the signature crisp shell.
• Reheat Gently: Avoid microwaving, which will destroy the delicate meringue structure. Instead, let pavlova come to room temperature for 15-20 minutes before serving to restore its light, airy texture.

Toppings That Go Great with Pavlova

• Elevate Fruit Freshness: Pair this pavlova with a crisp, chilled Moscato d'Asti wine, which brings out the sweetness of kiwi and complements the meringue's delicate texture.
• Match Cream Richness: Serve alongside a light, refreshing passionfruit cocktail that cuts through the whipped cream's richness and adds a tropical twist.
• Boost Meringue Sweetness: Enjoy with a delicate Earl Grey tea, whose bergamot notes beautifully contrast the pavlova's sugary base and enhance its airy structure.
• Complement Fruit Notes: Select a chilled Riesling that mirrors the pavlova's fruity elements and provides a crisp, clean palate cleansing effect between bites.

Fruit and Flavor Combos to Explore

• Seasonal Berry Blitz: Swap kiwi with a vibrant mix of seasonal berries like raspberries, blueberries, and strawberries for a colorful summer-inspired pavlova.
• Tropical Paradise Version: Replace traditional fruits with mango, passion fruit, and toasted coconut flakes to create a tropical-themed dessert that transports you to a beachside getaway.
• Chocolate Lover's Dream: Sprinkle dark chocolate shavings over the whipped cream and add a drizzle of chocolate sauce for an indulgent chocolate-focused variation that satisfies sweet cravings.
• Nutty Caramel Creation: Incorporate chopped roasted almonds and a light caramel sauce over the whipped cream, providing a rich, crunchy texture to the classic pavlova.

Pavlova Recipe

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4.7 from 30 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Pavlova celebrates Australian culinary elegance with its cloud-like meringue base, crowned by a luscious medley of fresh whipped cream and seasonal berries. Delicate yet bold, this dessert invites you to savor a sublime balance of crisp exterior and marshmallow-like interior that melts gracefully on your palate.

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Ingredients

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Pavlova

Main Ingredients:

• 6 egg whites
• 1 ¼ cups (250 grams) white sugar

Stabilizing Ingredients:

• 2 teaspoons corn flour (cornstarch)
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

Toppings:

• 1 ¼ cups (300 milliliters) heavy whipping cream
• Fresh fruit (kiwi, berries, etc.)

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Instructions

1. Carefully separate egg whites, ensuring no yolk contamination, and place in a pristine mixing vessel.
2. Employ an electric mixer to whip egg whites, progressively increasing speed until soft, billowy peaks emerge.
3. Introduce granulated sugar incrementally, continuing to whip with precision to create a luxurious, glossy meringue.
4. Vigorously beat the mixture, monitoring texture to eliminate any sugar crystals; the goal is a silky-smooth consistency.
5. Delicately incorporate stabilizing agents: corn flour, tangy vinegar, and aromatic vanilla extract, gently folding to maintain volume.
6. Artfully transfer the meringue onto a parchment-lined baking sheet, sculpting a circular form with deliberately uneven edges for visual intrigue.
7. Position the pavlova in a preheated oven set to a low temperature, allowing gentle transformation for approximately one hour.
8. After baking, deactivate the oven but leave the pavlova undisturbed, permitting gradual cooling and structural setting over several hours.
9. Whip heavy cream until it forms soft, cloud-like peaks, creating a pillowy topping.
10. Carefully transfer the ethereal meringue to a serving platter, lavishly crown with whipped cream, and embellish with vibrant kiwi and an assortment of fresh fruits.
11. Slice and serve this delicate dessert, celebrating its crisp exterior and marshmallow-like interior.

Notes

• Precision matters when separating egg whites, ensuring zero yolk contamination to achieve perfect meringue texture.
• Gradual sugar addition creates silky, stable meringue that transforms from liquid to glossy, stiff peaks through patient mixing.
• Temperature control is critical—low and slow baking develops crisp exterior while maintaining marshmallow-like interior without browning.
• Cooling method is paramount: leaving pavlova inside closed oven prevents cracking and develops signature delicate, crisp shell.
• Fresh fruit toppings provide vibrant contrast to sweet meringue, balancing richness with bright, tangy flavors.
• Room temperature ingredients and scrupulously clean utensils guarantee successful meringue formation without deflation.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Australian/New Zealand

Nutrition

• Serving Size: 8
• Calories: 292
• Sugar: 20 g
• Sodium: 50 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 86 mg