Classic Pavlova Recipe
Classic Pavlova Recipe – Crispy Shell, Marshmallow Center, and Fresh Fruit Topping Meta Description: Make the perfect pavlova with this classic Australian dessert recipe. Crisp on the outside, soft in the center, and topped with whipped cream and fresh fruit—it’s a showstopper for any celebration. What Is Pavlova? Pavlova is a light, airy meringue-based dessert with a crisp outer shell and soft, marshmallow-like center. Named after ballerina Anna Pavlova, this elegant treat is beloved across Australia and New Zealand, often served during holidays or summer gatherings. Ingredients (Serves 8–10) For the meringue base: 4 large egg whites (room temperature) 1 cup (220g) caster sugar (superfine sugar) 1 tsp white vinegar 2 tsp cornstarch (cornflour) 1 tsp vanilla extract For the topping: 1 cup (250ml) heavy cream (whipping cream) 1 tbsp powdered sugar (optional) Fresh fruit (e.g., strawberries, kiwi, passionfruit, Instructions 1. Preheat & Prep Preheat oven to 120°C (250°F). Line a baking tray with parchment paper and draw a 7-inch circle as a guide. 2. Whip the Egg Whites In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. 3. Add Stabilizers Gently fold in vinegar, cornstarch, and vanilla. This helps give pavlova its signature texture. 4. Shape the Meringue Spoon the meringue onto the circle on the baking paper. Use a spatula to shape into a round with slightly higher edges to hold the cream. 5. Bake & Cool Bake for 90 minutes. Turn off the oven and leave the pavlova inside with the door closed until fully cool (at least 4 hours or overnight). 6. Top Before Serving Whip the cream with a little powdered sugar (optional). Spoon onto the cooled pavlova and top with fresh, seasonal fruit. Tips for Pavlova Success Use room-temperature eggs for better volume. Avoid making pavlova on humid days—moisture can ruin the crisp shell. Don’t open the oven while baking—sudden temperature drops may crack it (though a few cracks are natural!). Flavor Variations Tropical Pavlova: Top with mango, pineapple, and passionfruit. Chocolate Pavlova: Add 1 tbsp cocoa to the meringue and top with chocolate shavings. Mini Pavlovas: Make individual servings for parties or picnics FAQs Q: Can I make pavlova in advance? Yes! Bake the shell a day ahead and store in an airtight container. Add toppings just before serving. Q: Is pavlova gluten-free? Yes—this recipe is naturally gluten-free. Q: Why did my pavlova collapse? It could be due to over-beating egg whites, adding sugar too quickly, or removing it from the oven too soon. Serving Ideas Serve chilled with tea, champagne, or sparkling water. Pair with a fruit coulis or lemon curd for added zing. Garnish with mint leaves or edible flowers for presentation. Final Thoughts This classic pavlova recipe is light, luscious, and absolutely stunning—a perfect centerpiece for birthdays, barbecues, or any festive table. It’s easier to make than it looks, and sure to impress!
2025-05-12 13:21:43 - monzoorskitchen.blospot.com