Pavlova (Easy Step-by-Step Guide)

Pavlova with fresh berries and fluffy whipped cream. A light and airy dessert perfect for celebrations and gatherings. With a little planning ahead, this is easier than you might think! (Allow 2 hours to cool down.) Gluten-free.

How can I not love my mother – when she carried me first in her body, then in her arms and then in her heart for a lifetime.

Rumi

With Mother’s Day just around the corner, we thought we’d share something special for Mom. It’s so much fun to whip it up; She would probably enjoy doing it with you!

This pavlova is topped with assorted fresh seasonal berries and whipped cream. So delicious! Keep it simple or add a dollop of jam or lemon curd to your whipped cream. Whipping egg whites into fluffy white clouds is so satisfying. If you’ve never tried it, we promise you’ll love it.

Why we love pavlova!

Pavlova is a simple dessert in elegant disguise. You can prepare all the components in advance and assemble them just before serving. Don’t strive for perfection here. A little cracking adds to the rustic charm. Most of it is covered by the toppings. You can also make these into individual mini pavlovas! So cute.

For more dessert inspiration, try one of our delicious favorites, the Homemade Strawberry Shortcake!

Pavlova with whipped cream and berries.

Ingredients in pavlova

Ingredients in pavlova.

Pavlova Ingredient Notes

  • Protein- at room temperature with not even a specification of egg yolk.
  • Sugar- superfine works best. If you don’t have superfine sugar, just mix some together in a blender or food processor.
  • cream of tartar a type of acid that gives texture to the pavlova as it bakes. This can be exchanged 1:1 for vinegar.

See the recipe card below for a full list of ingredients and measurements.

How to make pavlova

Step one- Set the oven to 350. Draw an 8-9′ circle on a piece of parchment. Turn the parchment over so the writing on the underside is facing the tray.

step two- separate eggs. Cold eggs are easier to separate and egg whites are easier to whip up at room temperature. Separating the eggs when they are cold prevents the yolk from getting into the white.

TOP: Allow the whites to come to room temperature once separated. Speed ​​this up by placing the bowl of egg whites over another bowl of warm water, creating a gentle water bath effect. (The yolk is not used here and can be saved for another recipe.)

step three– In a stand mixer with an ultra clean and dry bowl, add the egg whites and beat on medium speed until fluffy. Add cream of tartar. Beat egg whites on medium speed until soft peaks form.

step four- Add the sugar one tablespoon at a time, stirring between each addition until all of the sugar is spooned in. Turn the mixer up a few notches and beat until shiny and stiff.

step five– Very carefully scoop the white onto the parchment. Using a pastry knife, spread out in a circular motion from the center, making a small outer edge and a well in the center. Flatten the sides.

Pipe into smaller individual pavlovas if you like.

How to Whistle Mini Pavlova|  feast at home

step six– Make the whipped cream. Beat the cream, sugar and zest into medium-soft peaks. Fold in a tablespoon of jam, if you like.

step seven– Assemble just before serving. Top the pavlova with whipped cream and fresh berries! Serve immediately!

Pavlova with fresh berries and fluffy whipped cream.  A light and airy dessert perfect for celebrations and gatherings.  With a little planning ahead, this is easier than you might think!

Tips for a successful pavlova

  • Cold eggs separate better and room-warm egg whites beat better! Separating the eggs when they are cold prevents the yolk from getting into the white. Once in a bowl, allow the whites to come to room temperature.
  • Make sure your mixing bowl is free of oil; this will prevent the egg white from whipping up.
  • Beating too hard can cause the pavlova to crack as it cooks. Beat just until the sugar has dissolved.
  • After baking in the oven, turn off the oven and allow the pavlova to cool in the oven. Slow cooling will help prevent deflating and cracking.
  • Use superfine sugar. Slowly add sugar, making sure all of the sugar has been whipped into the egg whites and dissolved. You can always grind regular sugar finer in a blender or food processor.
  • Keep cooking low on baking day. Don’t prepare soup broth or cook spaghetti while making a pavlova!
Pavlova with berries and whipped cream.

Make it ahead!

If you make pavlova ahead of time, store in an airtight container in a cool, dry place, not the refrigerator. The whipped cream can be made ahead of time and kept in the fridge until assembly.

Pavlova with fresh berries and fluffy whipped cream.  A light and fluffy dessert!

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Frequently asked questions about pavlova

What is the difference between a meringue and a pavlova?

Meringue is dry through and through; Pavlova has a crisp exterior and a soft, pillowy center.

What is pavlova made of?

egg white, sugar, cream of tartar or vinegar.

Can I prepare pavlova in advance?

You can do it up to 2 days in advance. Make sure it’s stored in a sealed, airtight container to keep it crispy. Always add toppings just before serving.

To all the moms around the world, new moms and veterans, grandmothers and great-grandmothers, and those who live on through us—thank you.

love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating under the recipe card.

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Description

Pavlova with fresh berries and fluffy whipped cream. A light and airy dessert perfect for celebrations and gatherings. With a little planning ahead, this is easier than you might think!


Pavlova

whipped cream

berry topping


  1. Set oven to 350F. Draw an 8-9′ circle on a piece of parchment. Turn the parchment over so the writing on the underside is facing the tray. Or just skip that and check it out.
  2. separate eggs. Cold eggs are easier to separate and room temperature egg whites are easier to whip. Separating the eggs when they are cold prevents the yolk from getting into the white. Once in a bowl, allow the whites to come to room temperature. Speed ​​this up by placing the bowl of white wine over another bowl of warm water, creating a sort of double-boiler effect. (The yolk is not used here and can be saved for another recipe.)
  3. In a stand mixer fitted with an ultra-clean and dry bowl, add the egg whites and beat on medium-high until fluffy. Add cream of tartar. (If substituting for vinegar, add the vanilla later.) Beat the whites on medium-high until soft peaks form.
  4. Start adding the sugar, one tablespoon at a time, and keep beating between each addition until all of the sugar is spooned in. Turn the mixer up a few notches and beat until glossy and stiff. Test the egg whites by rubbing a little between your thumb and finger, make sure the sugar has dissolved and there is no grittiness, beat a little longer if necessary until the meringue is smooth.
  5. Once the peaks are stiff, add the pinch of salt and vanilla and beat for another 30 seconds. Make sure it’s stiff! If not, hit more and check for stiff peaks after every minute.
  6. Very gently scoop the whites onto the parchment. Using a pastry knife, spread out in a circular motion from the center, making a small outer edge and a well in the center. Flatten the sides.
  7. Place in the center of the preheated oven. Turn the oven down to 200F and bake for 90 minutes or until dry to the touch. (If you live in a humid climate, it will take 2 hours to bake.) Turn off the oven and allow the pavlova to cool in the oven for at least 2 hours or overnight. Slow cooling will keep the pavlova firm and crispy.
  8. For the whipped cream, beat the cream, sugar and zest until medium-soft. Fold in a tablespoon of jam, if you like.
  9. Assemble just before serving. Top the pavlova with whipped cream and fresh berries! If you like, you can macerate the berries with a little sweetener to make them juicy. Serve immediately!

Remarks

Some pavlovas contain cornstarch to create a more marshmallow-like center. We didn’t like the hint of chalky texture and found it so delicious the way it melts in the mouth. Should you choose to add it: 1 teaspoon cornstarch sifted into the last tablespoon of sugar you add to the beaten egg whites.

To make custom-sized pavlova: Either scoop out a 2-inch diameter round (make a well in the center, like a little “nest”) or fill a piping bag with the egg white mixture and pipe 2-3-inch rounds. (You can also make these larger, but will need to bake them longer.) They will rise and spread out a bit, so leave room around them.

Allow 2 hours to cool down. Can be made a day or two in advance and stored in an airtight container.

Feel free to make the pavlovas ahead of time and store them in an airtight container for 2-3 days. Don’t chill.

Nourishment

  • Serving size: 1 piece
  • Calories: 120
  • Sugar: 25.6g
  • Sodium: 26.5mg
  • Fat: 4.5g
  • Saturated Fatty Acids: 2.8g
  • Carbohydrates: 27.6g
  • Fiber: 0.7g
  • Protein: 2 g
  • Cholesterol: 13.6mg

Keywords: Pavlova, pavlova recipe, mini pavlovas, how to make pavlovas, pavlova with berries, pavlova with whipped cream

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