Pavlova Recipe
Dessert Pavlova is named after a Russian ballerina, Anna Pavlova. Crispy on the outside, marshmallow inside, and just melting in your mouth. This is gluten gluten-free dessert. Crispy white meringue filled with lemon curd, whipped cream, and fresh berries. This Pavlova Recipe is all you need to create a tasty dessert.
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Why we love this recipe
- Pavlova is gluten gluten-free recipe.
- This is the perfect dessert to make ahead of time.
- Pavlova is crispy on the outside and soft and chewy inside.
Ingredients for this recipe
- egg whites room temperature
- granulated sugar
- corn starch
- vinegar
Tip from Marina: to bring egg whites to room temperature, simply place them in a bowl and set over a second bowl of warm water for 10-15 minutes.
How to make this recipe
Preheat oven to 300oF (150oC). Line up a large baking sheet with parchment paper.
In the bowl of stand mixer add egg whites and beat for about 1 min. Gradually add white granulated sugar.Beat meringue for 8-10 minutes on high speed, or until stiff peaks form. Meringue should be glossy and smooth. Add corn starch and vinegar. Beat again for a few seconds until well combined.
Pipe meringue into nests onto parchment paper using Wilton 1M tip or 4B tip.
Tip from Marina: If you don’t have any pipping tips, use tablespoon to make a nest. Do not forget to indent the center with a spoon to allow room for cream and lemon curd.
There is other way to pipe meringues for Pavlovas. As you see on pictures below.
Lower oven temperature to 175oF (80oC) and place trays with the meringues to the oven.
Bake meringues for 1,5 hours, then turn the oven off. Do not open the door and let meringue to cool off in the hot oven completely.
How to assemble Pavlova
When you are ready to assemble Pavlova, prepare cream and place into pipping bag with Wilton 1M pipping tip. Wash and dry with the paper towel fresh berries or fruits. Top each meringue with the lemon curd, the pipe cream, and decorate with fresh berries.
Recipe FAQs
Corn starch and vinegar help to form a crisp exterior and marshmallow-soft interior. It is all about the texture of this dessert. Do not skip these ingredients.
Yes. You can make meringues up to 4 days ahead of time. You can store meringues in a thigh container at room temperature (in a low-humidity place). NOT in the fridge!
I use cream cheese whipped cream. You can also use heavy whipping cream. Just add a few tablespoons of granulated sugar for your taste.
These pavlovas should be enjoyed with 2-3 hours of assembly.
More Delicious Recipes
- Meringue Roulade wtih berries
- Kurabiye cookies
- Lemon Macarons
- Chocolate covered strawberries
- Eclair recipe
- Chocolate salami
- Meringue cookies with Raspberry Ganache
If you make Pavlova, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Pavlova Recipe
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
Ingredients
- 120 gr egg whites room temperature 4 egg whites
- 210 gr (1 cup) granulated sugar
- 10 gr (1 Tablespoon) corn starch
- 5 gr (1 teaspoon) vinegar
Instructions
- Preheat oven to 300F
- Line a large baking sheet with parchment paper.
- In the bowl of stand mixer add egg whites and beat for about 1 min. Gradually add granulated sugar and beat for 8-10 minutes on high speed, or until stiff peaks form. Meringue should be glossy and smooth.
- Add corn starch and vinegar. Mix until well blended
- Pipe meringue into nests onto parchment paper using Wilton 1M tip or 4B tip.
- Lower oven temperature to 175F Bake for 1,5 hours, then turn the oven off and without opening the door, let meringue in the hot oven to cool off.
- Top with lemon curd, cream, and fresh berries.