Pavlova
Meringue dessert with fruit
Pavlova is a meringue-based dessert with a crisp exterior and a soft, marshmallow-like center. Traditionally topped with whipped cream and fresh fruit, it relies on careful whipping and gentle baking to achieve its characteristic texture.
Ingredients
- Egg whites
- Sugar
- Cream
- Fresh berries
Instructions
- Beat egg whites
- Add sugar gradually
- Bake low until crisp
- Top with cream and fruit
Cooking tips
- Make sure the mixing bowl and whisk are completely clean and free from grease.
- Add sugar gradually rather than all at once.
- Whip until the meringue is glossy and the sugar is well dissolved.
- Cool the pavlova gradually to reduce sudden temperature changes that can encourage cracking.
Substitutions
- Instead of berries, use other seasonal fruit such as kiwi, passion fruit or stone fruit.
- The topping can be adjusted with different fruit combinations while keeping the meringue base unchanged.
Serving suggestions
Top shortly before serving with whipped cream and fresh fruit. Tart fruit provides a useful contrast to the sweet meringue.
Storage & reheating
Store an undecorated pavlova in a dry airtight container. Once topped with cream and fruit, refrigerate it and serve relatively soon because moisture gradually softens the meringue.
Frequently asked questions
- Why did my pavlova crack?
- Some cracking is normal. Large cracks can result from rapid temperature changes, overbaking or changes in the meringue structure during cooling.
- Why is my pavlova sticky?
- Meringue attracts moisture from the air, so humid conditions can make the exterior sticky.
- Can pavlova be made ahead?
- The meringue base can be prepared ahead and stored dry. Add whipped cream and fruit close to serving.
Looking for more ideas? Browse all dessert recipes or explore the full recipe collection.
