Pavlova is the most elegant dessert in the whole world. This pavlova recipe is so easy to make and the crispy-chewy meringue base is so yummy… it´s simple and just perfect to impress your guests.

Pavlova dessert is in honor to a Russian ballerina – Anna Pavlova- and it’s a popular dish in Australia and New Zealand (until today, these two countries fights for the ownership of this dessert).

It´s lovely, sweet, beautiful, delicious, soft, delicate…

That´s why I thought this pavlova might be the perfect dessert for Mother´s Day that is coming up. Because all the adjectives that I mentioned before are just perfect to characterizing all mothers.

I have already made dozens of pavlovas. This time I wanted to try something different from the others. So I remembered to replace the traditional whipped cream to a pastry cream (or vanilla cream custard) and top with fresh berries. I assure you that was a brilliant idea. Everyone just loved it.

Now I’m going to give you some tips to make a perfect pavlova:

  • To keep your meringue from being flat and grainy, beat egg whites until stiff but not dry.
  • Overbeaten egg whites lose volume and deflate when folded into other ingredients.
  • When adding the sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy.
  • Be absolutely sure not a particle egg yolk gets into the whites.
  • Eggs must be at room temperature.

Pavlova is the most elegant dessert in the whole world. This pavlova recipe is so easy to make and the crispy-chewy merengue base is so yummy… it´s simple and just perfect to impress our guests.

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 Pavlova
Pavlova is the most elegant dessert in the whole world. This pavlova recipe is so easy to make and the crispy-chewy merengue base is so yummy… it´s simple and just perfect to impress your guests.
Pavlova is the most elegant dessert in the whole world. This pavlova recipe is so easy to make and the crispy-chewy merengue base is so yummy… it´s simple and just perfect to impress your guests.
Course Dessert
Cuisine Australian / New Zealand
Prep Time 30 min
Cook Time 80 min
Servings
Ingredients
Meringue
  • 6 eggs whites
  • 250 g caster sugar
  • 2 tbsp cornstarch
  • 1 tbsp white vinegar
  • 1 tbsp Vanilla Extract
Assemble
  • 150 g fresh berries to decorate
Course Dessert
Cuisine Australian / New Zealand
Prep Time 30 min
Cook Time 80 min
Servings
Ingredients
Meringue
  • 6 eggs whites
  • 250 g caster sugar
  • 2 tbsp cornstarch
  • 1 tbsp white vinegar
  • 1 tbsp Vanilla Extract
Assemble
  • 150 g fresh berries to decorate
Pavlova is the most elegant dessert in the whole world. This pavlova recipe is so easy to make and the crispy-chewy merengue base is so yummy… it´s simple and just perfect to impress your guests.
Instructions
Meringue
  1. Preheat the oven to 150C ( 300F) and set one shelve in the middle of the oven.
  2. Trace one circle on greaseproof paper – 30 cm. Place your tracing on a baking tray.
  3. Put the egg whites in the bowl of your stand mixer. Start whisking at medium-low speed and gradually increase the speed to the maximum until you have soft peaks.
  4. Start adding the sugar, a tablespoon at a time, while whisking.
  5. Continue whisking for several minutes until all the sugar is added and meringue forms firm peaks.
  6. Add vinegar and vanilla extract. Beat until combined.
  7. Fill the circle you traced with meringue using a spoon to shape it.
  8. Pipe any extra meringue into kisses using a piping bag fitted with a large star tip.
  9. Reduce the oven temperature to 110C (240F) and bake for an hour and a half.
  10. Turn the oven off. Leave the meringue in to cool completely with the door open (with a wooden spoon attached to the door).
Assemble
  1. Assemble the pavlova by placing in the center the pastry cream and the red fruits on top. Decorate with the little meringue circles.
Recipe Notes

You can get the Pastry Cream (Vanilla Custard Cream) recipe on my post Pastry Cream (Vanilla Custard Cream).

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