Easy Pavlova

Easy Pavlova

205

"In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in 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 of grease or egg yolk gets into the whites."

Ingredients

2 h {{adjustedServings}} servings 373 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
  2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
  3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
  4. Bake for 1 hour. Cool on a wire rack.
  5. In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

Footnotes

  • Cook's Note:
  • Other fresh fruit may be substituted for kiwi, like sliced strawberries, pineapple, mango, or a combination thereof. If you prefer sweetened whipped cream, you may add two teaspoons of sugar while whipping the cream, or to taste.
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Reviews

205
  1. 266 Ratings

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FANTASTIC. Growing up in Australia this dish was part of our national identity, but here in the US I could just never get it right. This recipe is just as it should be. We always let this dis...

This was wonderful and so easy to make! I also used just 1 cup of sugar. I added 1 tsp vanilla and 1 T powdered sugar to the cream. The barely sweet cream was a good balance with the very sweet ...

I grew up in the UK, and we made this dessert all the time over there. The ratio of the ingredients in this recipe is spot on, and this is how pavlova should taste. As mentioned, it is vital tha...