Easy Pavlova Recipe – NZ Popular Dessert

Pavlovas are a creation of love. This easy pavlova recipe is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream. Pavlova’s original recipe takes some time, some planning, and some patience. The results however are absolutely worth your while. Today we will learn how to make Pavlova Step by Step.

Ingredients For Quick Easy Pavlova

• 4 Eggs
• 1/8 tsp Cream of Tartar
• 1tbsp Cornstarch
• Add 1 cup Castor Sugar
• 1 tsp Vanilla Extract
• 1 1/2 cup whipped cream
• Add 1 cup sliced Fruits

Directions For Easy Pavlova Recipe

• Preheat the oven to 400 degrees F.
• Break the eggs and separate the whites and yolks.
• Place the whites of the four eggs into a bowl and sprinkle the cream of tartar over them.
• Beat the egg whites and cream of tartar until stiff peaks form, then set aside.
• In a separate bowl, whisk together the castor sugar and cornstarch.
• Add the castor sugar mixture to the egg whites one tablespoon at a time and beat until a stiff, shiny white meringue form.
• Use a wooden spoon to gently fold in the vanilla extract, then set aside.
• Line a shallow baking dish with a sheet of parchment paper.
• Scoop out the meringue onto the baking dish and gently form into a mound measuring about six inches in diameter.
• Reduce the heat to 200 degrees F, then place the dish into the oven.
• Bake for one (1:00) hour.
• Turn off the heat but leave the meringue to cool in the oven overnight.
• Top the meringue with whipped cream.
• Arrange the slices of fruit over the whipped cream.
• Slice the Pavlova using a serrated knife, then plate and serve immediately

Pavlova Toppings: Fruit Topping Options

• Classic fruit toppings – Kiwi fruit, passion fruit, mangoes (tangy but sweet fruits).
• Berry toppings – strawberries, raspberries, blueberries, blackberries (and other berries).
• Drizzle lemon curd, along with other fruits on top.
• Other sweet but tangy fruits – currants (red, white or black), starfruit, peaches, plums or other stone fruits, pomegranate etc.
• Banana.

Can Pavlova Be Made The Day Before?

You can make the meringue 1-2 days ahead of your function, but don’t add any fruit or cream until just before serving. Store it in an airtight container until just before you are ready to assemble the pavlova.

What Is The Difference Between A Meringue And A Pavlova?

Both meringue and pavlova are egg white desserts and are made in a similar way. However, meringue is crispy and dry throughout, while pavlova is crispy on the outside, but fluffy, soft, and marshmallow-like on the inside. So a pavlova is a meringue-based dessert, but not a classic meringue.

Why Did My Pavlova Collapse?

If your meringue has cracked, it’s possible it was cooled too quickly. To minimize cracking or collapsing, switch off the oven after baking, but leave the meringue in the oven to slow down the cooking process. Other reasons for collapse include using older eggs whites. Use the freshest eggs possible.

If you love desserts and sweets. Do check our Fresh Peaches and Cream Pie Recipe.