Description
A delightful pavlova topped with fresh fruit and whipped cream, perfect for any occasion.
Ingredients
Scale
- 6 large egg whites (room temperature)
- 1½ cups granulated sugar
- ½ tbsp lemon juice
- ½ tbsp vanilla extract
- 2 tsp cornstarch
- 1½ cups (very cold) heavy whipping cream
- 2 tbsp powdered sugar
- 4–5 cups fresh fruit (blueberries, raspberries, sliced strawberries, sliced peaches, kiwi, etc.)
- 15 small mint leaves (for garnish, optional)
Instructions
- Preheat your oven to 200°F. Line a large baking sheet with parchment paper.
- Using a stand mixer or handheld electric mixer, beat the egg whites on high speed for about 1 minute until soft peaks form. With the mixer still on, gradually add in the sugar, 1 tbsp at a time, and beat for 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.
- Using a spatula, quickly fold in the lemon juice and vanilla extract, then fold in the cornstarch and gently mix until well blended.
- Pipe meringue into 3 to 3½-inch wide nests onto the parchment paper using a 1M Star tip. Indent the center with a spoon to allow room for toppings.
- Bake for 1 hour and 15 minutes, then turn the oven off and without opening the door, let meringue sit in the oven until completely cooled, about 3-4 hours. The outsides will be dry and crisp to the tap and a very pale cream-colored, and insides will still be marshmallow soft.
- Transfer the pavlova with the parchment paper onto the counter for assembly.
- To make the whipping cream: beat cold whipping cream with 2 tbsp powdered sugar in a cold bowl for 2-2½ minutes or until whipped and spreadable.
- Once pavlova are completely cool, pipe some of the whipped cream in the indentation and top with a little fresh fruit.
- Serve and enjoy within 3 hours.
Notes
- This pavlova is best served fresh and should be eaten within a few hours of assembly.
- For best results, ensure your mixing bowl and beaters are completely clean and dry when whipping the egg whites.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 pavlova nest with toppings
- Calories: 180
- Sugar: 15g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg