Pavlova is a stunning and elegant dessert with a crisp, crunchy outer shell with a soft, marshmallow-like center and topped with fresh whipped cream and fresh fruit. This homemade pavlova is a beautiful and delicious dessert.

Pavlova is one of those desserts to make when you are trying to impress someone. It is just unique and unlike any other dessert, which makes it so fascinating to people.

This dessert is a true masterpiece that combines the crispiness of meringue, the richness of whipped cream, and the burst of freshness from seasonal fruits. I will be sharing the steps of crafting the perfect pavlova.

Pavolva is similar to a meringue since egg whites are beaten to a stiff consistency, gradually adding sugar to the mixture. A bit of cornstarch to thicken it and a pinch of salt and it is that simple.

What you will love about this Pavolva:

• The marshmallow center that just melts in your mouth paired with the crunchy shell is just perfection.
• It is a showstopper! People are so impressed with the beauty of pavlova and it is so fun to top it with different types of fruits and sauces.
• Pavlova can change depending on the season. You can make a vibrant pavlova using all fresh summer fruits paired with homemade lemon curd or a pavlova made with passionfruit curd and tropical fruits. You can even make a winter pavlova featuring sugar cranberries.

Ingredients:

Pavlova is made with very simple ingredients so it really comes down to the details and technique to ensure a perfect pavlova.

• Egg Whites — make sure to only include egg whites and not even a drop of yolk or the egg whites won’t whip. Fresh, room-temperature egg whites work best.
• Sugar — use granulated sugar and for an extra smooth pavlova, use superfine sugar.
• Cornstarch — this is what helps to thicken it and retain its shape.
• Salt — just a pinch is all you need!
• Heavy Cream — this is what is whipped to spread on top of the baked pavlova. Be generous with your whipped cream!
• Powdered Sugar — if you desire a sweeter cream, add more powdered sugar depending on preference.
• Vanilla Extract or Vanilla Bean Paste — use high-quality vanilla extract or vanilla bean paste for the whipped cream.
• Fresh Fruit — the sky is the limit as to what types of fruit you choose. I will share suggestions below.

What are the best fruit toppings for Pavlova?

I love to use an assortment of fresh fruits when making homemade pavlova. Here is a list of popular fruits when making pavlova dessert:

• Berries: strawberries, raspberries, blueberries, blackberries
• Peaches or Nectarines
• Kiwi
• Mango
• Cherries
• Plums
• Sugared Cranberries
• Dragonfruit (for decoration)

You can also top it with fresh edible flowers for a beautiful presentation.

I love to make homemade curd to add to my pavlova. I will add several dollops of lemon curd or homemade passionfruit curd on top of the whipped cream.

You can also make a homemade berry coulis sauce to drizzle on the top.

How to make Homemade Pavlova:

Top Tip:

Even if you are tempted to peak at the pavlova, DO NOT open the oven. This may make the pavlova sink. We are aiming for a fluffy pavlova.

How to keep pavlova from cracking:

To keep pavlova from cracking, you need to cook low and slow and do NOT open to oven during the baking time. Here are tips for making the sure your pavlova doesn’t crack:

Carefully place in oven and immediately reduce heat to 250 degrees.

During the baking time, DO NOT open the oven or the pavlova may fall.

Do NOT remove from the oven but just turn off the oven and let pavlova remain in the oven for 2 hours.

Storage and Making Ahead:

I suggest eating this pavlova as quickly as possible as the whipped cream will begin to seep and the pavlova won’t have those crisp edges as time goes on.

Store covered in the refrigerator.

Popular Fruit Desserts:

Here are some of the best fruit desserts perfect for summertime.

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Whipped Cream Topping:

• Preheat oven to 310 degrees. Start by making sure your bowl is clean from any water or grease. Separate your egg whites from your egg yolks and ensure there are no egg yolks in the bowl with the whites. This is imperative to perfecting the ideal meringue. Room temperature egg whites work best.

• Whip the egg whites on high speed until soft peaks form, about 4-5 minutes on high speed. Begin to add the sugar a little at a time, whipping the entire time. After all of the sugar has been added, beat for 3 minutes longer, until thick and glossy. The peaks should still be very stiff.

• Add in cornstarch and a pinch of salt and whip just until combined, about 5 seconds.

• Use the bottom of a springform pan or a parchment paper circle and place it on a large baking sheet. Carefully place the meringue into the center and spread to the corners, depending on the desired thickness.

• Carefully place in oven and immediately reduce heat to 250 degrees. Bake for 1 hour 10 minutes. Do NOT open the oven or the pavlova may fall. You want to be gentle with this dessert. Do NOT remove from the oven but just turn off the oven and let pavlova remain in the oven for 2 hours. Once the pavlova is done, gently remove it from the oven.

• Whip the heavy cream and powdered sugar until soft peaks form. Fold in vanilla bean paste. Carefully spread the whipped cream mixture over the pavlova. Top with fresh fruit. Eat as soon as possible!

Calories: 231kcal, Carbohydrates: 32g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 34mg, Sodium: 36mg, Potassium: 56mg, Fiber: 0.01g, Sugar: 31g, Vitamin A: 437IU, Vitamin C: 0.2mg, Calcium: 21mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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