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The Best Pavlova

The Best Pavlova

Virginia

Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
  2. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
  3. Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
  4. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
  5. In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.
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Reviews

LemonLush
356
7/1/2008

I tried another Pavlova recipe that turned out much more to my Aussie husband's liking - and I must admit to mine as well. I used 4 whites, vinegar (not lemon juice - there's a reason for this) a bit less corn starch, about 1.5 tsp. and I put my 1 cup of sugar in my food processor to create a castor sugar - a fine blend, which mixed easier into the meringue by adding it 1 TBS at a time during the whipping process. The recipe called for drawing a 7 inch (not a 9 inch) circle and simply mounding it (no fancy piping) onto the circle with edges as straight as possible, then creating a small well for the cream. It then said to bake it at 250 degrees for 1 hour and 15 minutes and after it's done baking, turn the heat off and leave the oven door cracked slightly open for at least 30 minutes, or until cooled enough to handle the pan without oven mitts. If it cracks, that's good and if it weeps it's over cooked and that's bad. It was a golden brown and incredibly tender and sublime. The crunchy light outside of the cake melted in your mouth, while the interior filled it with light delight - much like a marshmallow cream center. I topped it with lightly sweetened whipped cream and used strawberries and blueberries. Next time I might use a tart fruit like a black or boysenberry and raspberries to offset the sweetness of the meringue. My husband had thirds and said it was the nicest Pavlova he's had anywhere in Australia. The recipe came from an Aussie chef, Stephanie Alexander

TEGALCHICKY
134
8/29/2003

i admit this is a really good pav, but to clear things up a pavlova is not australian it is new zealand, and it was named after the famous ballerina Anna Pavlova ......light, graceful....etc but yes its good.

Northstar
77
4/15/2006

Fabulous, and surprisingly easy! One of the few recipes on this site that actually turned out as promised. I made a few small adjustments: I used 4 egg whites instead of 3; added a dash of cream of tartar about 30 seconds into beating the eggs, to help them fluff; added 1/2 tsp. vanilla extract at the same time as the lemon juice. It turned our beautiful -- even golden brown, with a crisp shell and a chewy inside. Served with ginger whipped cream and strawberries.