Pavlova is the embodiment of summer: crisp meringue shell, soft marshmallow interior, clouds of whipped cream and a bright crown of berries. It’s delicate, but surprisingly forgiving when you know a few simple rules about sugar, temperature, and timing. This recipe gives step-by-step guidance and ideas for variations so you can adapt to seasonal fruit.
Ingredients
- 4 large egg whites, room temperature
- 200g caster sugar (superfine)
- 1 tsp white wine vinegar or lemon juice
- 1 tsp cornflour (cornstarch)
- 300ml double cream, whipped
- Assorted berries: strawberries, raspberries, blueberries, blackberries
- Optional: passionfruit pulp, mint leaves, toasted nuts
Method
- Prepare: Preheat oven to 120°C (250°F). Line a baking sheet with parchment and draw a 20cm circle as a guide.
- Whip whites: Whisk egg whites on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, until glossy and stiff peaks form and the sugar feels dissolved when rubbed between fingers.
- Fold and shape: Fold in vinegar and cornflour gently. Spoon the meringue onto the parchment within the circle, creating a slight well in the center to hold cream later.
- Bake: Bake for 1 hour 15 minutes. Turn off the oven and leave the meringue inside to cool completely (preferably an hour or overnight). This prevents cracks from sudden temperature change.
- Assemble: Just before serving, whip the cream to soft peaks, spoon into the meringue well, top generously with berries and a drizzle of passionfruit.
"The perfect pavlova has a crisp shell and a marshmallow-soft center. Don't rush the cooling process."
Tips for perfect meringue
- Ensure no yolk traces in your whites; oils prevent peaks.
- Add sugar slowly for a glossy, stable meringue.
- Low and slow baking dries the meringue without browning too much.
- If humidity is very high, pavlova can soften — cooler, drier days are ideal.
Variations
Swap berries for poached stone fruit and mascarpone for a richer finish. For a tropical twist, top with toasted coconut and mango. Use lemon curd ribbons for a tangy contrast.