The Classic Pavlova is a show-stopping dessert known for its contrast in textures—a crisp meringue shell with a soft, marshmallow-like center, crowned with smooth vanilla whipped cream and a medley of vibrant fresh fruits. Named after the famous ballerina Anna Pavlova, this elegant treat is as visually striking as it is delicious, making it a perfect centerpiece for celebrations, holidays, or afternoon gatherings.
Why You’ll Love This Recipe
This pavlova is light yet indulgent, offering a perfect balance of sweetness, creaminess, and freshness. The meringue provides a delicate crunch that gives way to a pillowy interior, while the vanilla-scented cream adds a luxurious richness. Topped with fresh berries and seasonal fruit, this dessert is as refreshing as it is beautiful. Plus, it’s naturally gluten-free and easier to prepare than it looks, making it an accessible option for both novice and experienced bakers.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Meringue
- egg whites (room temperature)
- fine sugar
- salt
- cornstarch
- white wine vinegar
For the Topping
- cold whipping cream
- vanilla bean seeds
- fresh berries and fruits to taste (e.g., strawberries, raspberries, red currants, passion fruit, kiwi)
directions
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and trace a circle (20 cm/8 inches in diameter) as a guide.
- In a large clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks are achieved and the sugar has dissolved completely.
- Gently fold in the cornstarch and white wine vinegar until just incorporated.
- Spoon the meringue onto the parchment paper, staying within the circle. Shape it into a dome with a slight hollow in the center to hold the cream and fruit.
- Bake for 1 hour and 15 minutes. Turn off the oven and leave the meringue inside to cool completely with the oven door slightly ajar. This prevents cracking and helps the meringue set.
- Once cooled, whip the cream with the vanilla bean seeds until soft peaks form.
- Spoon the whipped cream into the center of the pavlova. Arrange the fresh fruits and berries on top just before serving.
- Serve immediately to enjoy the full contrast of crisp meringue, soft interior, and luscious toppings.
Servings and timing
Servings: 8
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Calories: Approximately 285 kcal per serving
Variations
- Flavored Cream: Add a touch of lemon zest or orange blossom water to the whipped cream for a citrusy twist.
- Chocolate Pavlova: Fold in 1 tablespoon of cocoa powder to the meringue for a chocolaty version.
- Tropical Topping: Use mango, pineapple, and passion fruit for a tropical variation.
- Mini Pavlovas: Make individual servings by shaping smaller meringue rounds.
- Dairy-Free Option: Use chilled coconut cream in place of whipped cream.
storage/reheating
Storage:
Pavlova is best served fresh. The meringue can be made up to a day in advance and stored in an airtight container at room temperature. Assemble with cream and fruit just before serving.
Reheating:
Not applicable. Pavlova is not meant to be reheated. Keep leftovers refrigerated and consume within a day, though the meringue may soften.
FAQs
Why did my meringue crack?
Cracking often occurs from rapid temperature changes. Letting it cool slowly in the oven helps prevent this.
Can I use granulated sugar instead of fine sugar?
Yes, but fine sugar dissolves more easily. If using granulated, beat the mixture thoroughly to ensure a smooth texture.
What can I use instead of white wine vinegar?
Lemon juice or apple cider vinegar are suitable substitutes.
How do I know when the meringue is done baking?
The outside should feel dry and crisp, and it should lift easily from the parchment paper.
Can I make pavlova in advance?
Yes, the meringue base can be prepared a day ahead. Store it in a dry place and add the cream and fruit just before serving.
Is it okay to use frozen berries?
Fresh berries are preferred for texture, but thawed and well-drained frozen berries can be used in a pinch.
Can I use vanilla extract instead of vanilla bean?
Yes, 1 teaspoon of pure vanilla extract can replace the seeds from 1 vanilla bean.
Can I reduce the sugar in the meringue?
Meringue relies on sugar for stability and texture, so reducing it significantly is not recommended.
Why is the center of my pavlova sticky?
That soft, marshmallow-like center is intentional. If it’s overly wet, it may be underbaked or over-humid during cooling.
Can I decorate it with edible flowers?
Yes, edible flowers make a beautiful and elegant addition to pavlova toppings.
Conclusion
The Classic Pavlova with Vanilla Whipped Cream and Fresh Berries is a celebration of elegance and simplicity. Its combination of textures and flavors creates a light yet indulgent dessert that’s perfect for special occasions and everyday gatherings alike. With its airy meringue, rich cream, and fresh fruit, this pavlova is sure to leave a lasting impression on every guest at the table.
Print
Classic Pavlova with Vanilla Whipped Cream and Fresh Berries
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A classic pavlova featuring a crisp meringue shell with a marshmallow-soft center, topped with vanilla-infused whipped cream and a medley of fresh seasonal berries and fruit.
Ingredients
- 200g egg whites (room temperature)
- 350g fine sugar
- Pinch of salt
- 3 tsp cornstarch
- 1 tsp white wine vinegar
- 400g cold whipping cream
- Seeds from 1 vanilla bean
- Fresh berries and fruits to taste (e.g., strawberries, raspberries, red currants, passion fruit, kiwi)
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment and trace a 20cm (8-inch) circle as a guide.
- In a clean bowl, beat egg whites with a pinch of salt until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold in cornstarch and vinegar until just combined.
- Spoon meringue onto the parchment within the circle, shaping into a dome with a shallow hollow center.
- Bake for 1 hour 15 minutes. Turn off oven and allow meringue to cool completely inside with door slightly ajar.
- Whip the cream with vanilla seeds until soft peaks form.
- Top the cooled meringue with whipped cream and arrange fresh fruits and berries generously over the top.
- Serve immediately for the best contrast of textures.
Notes
- Ensure your mixing bowl is completely grease-free for best meringue volume.
- Use superfine sugar for easier dissolution in egg whites.
- Cool meringue in the oven to prevent cracking from sudden temperature change.
- Prepare just before serving to preserve the crisp shell.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 32g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
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