If there’s one dessert that embodies elegance and deliciousness, for me, it’s the Classic Pavlova Cake. With its crisp meringue shell, soft marshmallowy center, and decadent topping of cream and fresh fruit, it’s a true showstopper. I love making this for special occasions because it looks so impressive, yet it’s surprisingly straightforward to create.
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The secret to a perfect pavlova is in the meringue. Beating the egg whites to stiff, glossy peaks is a satisfying process, and watching the meringue bake into a beautiful, delicate structure is pure kitchen magic. It’s a dessert that’s both light and indulgent at the same time.
Decorating the pavlova is where I get to be creative. A cloud of whipped cream and a tumble of colorful, fresh berries make it a stunning centerpiece for any dessert table.
📝 Ingredients You’ll Need
- Egg Whites: 6 large
- Sugar: 1 ½ cups caster sugar
- Corn Flour: 1 tablespoon
- Vinegar: ½ teaspoon white vinegar
- For the Topping: 9 oz. thickened cream, 1 tbsp icing sugar, 1 tsp vanilla essence, 9 oz. strawberries (halved), 3 passionfruit
👨🍳 Step-by-Step Instructions
- I start by preheating my oven to a low 295°F (150°C) and lining a baking tray with parchment paper. I draw a circle on the paper to use as a guide for my pavlova shape.
- In a very clean bowl of an electric mixer, I beat the egg whites until they form soft peaks. Then, I gradually add the caster sugar, one tablespoon at a time, beating continuously until the meringue is thick, glossy, and stiff. When I lift the beater, the peak should hold its shape.
- Next, I gently fold in the corn flour and white vinegar. This is the secret to getting that soft, marshmallowy center.
- I spoon the meringue onto the prepared baking tray, using my circle guide to form a round base. I like to create a slight dip in the center to hold the cream and fruit later.
- I bake the meringue for about 1 hour and 25 minutes. After that, I turn off the oven and let the pavlova cool down completely inside the oven with the door ajar. This prevents it from cracking. The science of baking is fascinating.
🍽️ Serving Suggestions
Just before I’m ready to serve, I prepare the topping. I whip the thickened cream with the icing sugar and vanilla essence until it forms soft peaks.
I carefully spoon the whipped cream into the crater of the cooled meringue base. Then, I arrange the fresh strawberries and spoon the passionfruit pulp over the top.
The combination of the sweet, crisp meringue, the soft cream, and the tangy fruit is absolutely divine. It’s a dessert that never fails to impress and is always the first to disappear!
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