Pavlova is an easy dessert with a crisp exterior and soft marshmallow-y inside. Filled with whipped cream and fresh fruit, it's elegant and beautiful!
Prep Time: 15mins
Cook Time: 1hr15mins
Cool down: 3hrs
Total Time: 4hrs30mins
Servings: 15mini pavlovas
6largeegg whites, room temperature
1 1/2cupsgranulated sugar
For Whipped Cream
1 1/2cups(very cold) heavy whipping cream
4-5cupsfresh fruit , such as blueberries, raspberries, sliced strawberries, sliced peaches, kiwi, etc.
15smallmint leaves , for garnish, optional
Preheat your oven to 200 degrees F. Line a large baking sheet with parchment paper.
Using a stand mixer or handheld electric mixer, beat the egg whites on high speed for about 1 minute until soft peaks form. With the mixer still on, gradually add in the sugar, 1 tablespoon at a time, and beat 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.
Using a spatula, quickly fold in the lemon juice and vanilla extract, then fold in the corn starch and gently mix until well blended.
Pipe meringue into 3 to 3 1/2-inch wide nests onto the parchment paper using a 1M Star tip. Indent the center with a spoon to allow room for toppings.
Bake for 1 hour and 15 minutes, then turn the oven off and without opening the door, let meringue sit in the oven until completely cooled, about 3-4 hours. (The outsides will be dry and crisp to the tap and a very pale cream-colored, and insides will still be marshmallow soft.)
Transfer the pavlova with the parchment paper onto the counter for assembly.
To make the whipping cream: beat cold whipping cream with 2 tablespoons powdered sugar in a cold bowl for 2 - 2 1/2 minutes or until whipped and spreadable.
Once pavlova are completely cool, pipe some of the whipped cream in the indentation and top with a little fresh fruit.
Serve and enjoy within 3 hours.
For perfect pavlovas, please refer to the recipe tips and watch the video!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.