Pavlova is a sweet, marshmallow meringue topped with whipped cream and fruit. A dessert so light, you'll have to have two pieces.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- 400 grams sugar
- 3 teaspoons cornstarch
- 2 teaspoons white vinegar
- 250 ml heavy whipping cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Lemon curd
- Fresh fruit for serving
Separate egg whites and yolks while the eggs are cold. Reserve those rich yolks for a nice French buttercream or a custard. Allow the egg whites to rest in a large bowl at room temperature for two hours (not utterly necessary, but they are easier to whip at room temperature).
Preheat oven to 250.
Line a large baking sheet with parchment paper and draw two 9-inch circles on the parchment paper. Trace a cake pan if needed. These will be the circles where you will add your pavlova batter.
Using a hand mixer, begin beating the egg whites. After they are foamy, add cream of tartar and beat. Once the mixer forms trails in the egg whites, add sugar 1/4 a cup at a time and beat between each addition. After all the sugar has been added, beat until you reach soft peaks. The whites should "stand" when you remove your beaters from the bowl and have a small curve at the top.
In a small bowl, combine cornstarch and vinegar and mix until the cornstarch dissolves. Add to the egg whites and gently fold the cornstarch and vinegar into the whites until fully combined.
Place half of the batter in each of the circles from Step 2. Keep the circle as clean as possible, but feel free to swirls with the edge of a spoon to create texture on the pavlova.
Bake for 1 hour. The pavlova is finished when it sounds hollow when tapped. It may crack, and this is really part of its charm. If it weeps through these cracks, however, it is overcooked.
Turn off the oven when pavlovas is finished, crack the oven door, and leave the pavlovas inside for an additional 30 minutes.
If you would like to make a curd for the pavlova, now would be the time!
For the whipped cream, add heavy whipping cream, 1 tablespoon of sugar, and 1 teaspoon of vanilla to a bowl and beat until thick and voluminous.
Top pavlovas with whipped cream, curd, and fruit. You make stack the cakes into a layered pavlova or serve individually.