Pavlova Recipe
Total Time
1 hr 30 mins
Prep Time
30 mins
Cook Time
1 hr
Rating
4.83 out of 5 stars
(17)
Ingredients
8 servings
- 6 egg whites, at room temperature
- ¾ teaspoon cream of tartar
- 1½ cups (298 g) granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups (360 ml) heavy cream
- 2 tablespoons powdered sugar
- Fresh fruit, shaved chocolate
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Preparation
Chef’s notes
Meringue Help:
Read through [how to make meringue](https
Cream of Tartar Substitute:
If you don’t have the cream of tartar, you can substitute 1½ teaspoons of either lemon juice or white vinegar.
Cornstarch:
While this pavlova recipe does not use cornstarch, some swear by adding it. If you wish to add it, stir 2 teaspoons into the sugar before adding to the egg whites.
Mini Pavlovas:
You can make individual pavlovas by piping small meringue circles on the parchment instead of one large circle. They will only need to bake for about 25 to 30 minutes.
Garnishes:
Fresh fruit, including mixed berries, kiwi, and blood oranges. Other topping options are a raspberry sauce, lemon curd, or wine-poached pears.
Storage:
Store cooled pavlova in a large, airtight container in a cool, dark place for up to 2 days maximum. Do not refrigerate this pavlova!
Make-Ahead:
The pavlova layer can be made up to 2 days in advance and kept in an airtight container once completely cool.