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Homemade Best Recipe for Pavlova photo

Best Recipe for Pavlova

This Pavlova is a showstopper! Crisp on the outside, soft in the center, and topped with fresh strawberries and cream.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Australian
Ingredients Equipment Method Notes

Ingredients
  

For the Meringue:
  • 6 pieces egg whites at room temperature
  • 1 pinch salt
  • 1 pinch cream of tartar
  • 1.5 cups sugar
  • 1 teaspoon lemon juice
  • 0.5 teaspoon vanilla extract
  • 2.5 teaspoons cornstarch
For the Toppings:
  • 4 cups strawberries fresh
  • 2 tablespoons sugar for macerating strawberries
  • 10 leaves mint for garnish
  • 1.5 cups whipping cream
  • 0.5 cup crème fraîche or sour cream

Equipment

  • Electric mixer
  • Baking Sheet
  • Parchment paper
  • Mixing bowls
  • Rubber spatula

Method
 

Instructions:
  1. Step 1: Preheat your oven to 250°F (120°C). This low temperature will ensure that the meringue dries out slowly.
  2. Step 2: Line a baking sheet with parchment paper. You can trace a circle on the paper to guide the shape of your pavlova.
  3. Step 3: In a clean mixing bowl, combine the egg whites, a pinch of salt, and cream of tartar. Using an electric mixer, whip the egg whites on medium speed until they become frothy.
  4. Step 4: Increase the mixer speed to high and gradually add the sugar, one tablespoon at a time. Continue beating until the mixture becomes glossy and forms stiff peaks.
  5. Step 5: Gently fold in the lemon juice, vanilla extract, and cornstarch using a rubber spatula. Be careful not to deflate the meringue.
  6. Step 6: Spoon the meringue onto the prepared parchment paper, using the traced circle as a guide. Create a slight indentation in the center to hold the toppings later.
  7. Step 7: Place the baking sheet in the oven and bake for 1 hour. After an hour, turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.
  8. Step 8: While the pavlova cools, slice the strawberries and toss them with 2 tablespoons of sugar. Let them sit for about 30 minutes to release their juices.
  9. Step 9: In a separate bowl, whip the cream until soft peaks form. Fold in the crème fraîche or sour cream for added flavor.
  10. Step 10: Once the pavlova is completely cool, carefully transfer it to a serving platter. Spread the whipped cream mixture over the top, then pile on the macerated strawberries. Garnish with mint leaves for a fresh touch.

Notes

  • Ensure your mixing bowl and beaters are clean and free of grease.
  • Add sugar slowly to achieve the desired texture.
  • Let the pavlova cool slowly to prevent cracks.
  • Assemble right before serving for optimal crispness.