Recipes Desserts Specialty Dessert Recipes Pavlova Recipes Easy Pavlova 4.8 (495) 385 Reviews 186 Photos Pavlova is an elegant and impressive dessert of crisp white meringue that's fluffy and marshmallowy inside, topped with whipped cream and fruit. Submitted by Rosina Updated on November 28, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 186 186 186 186 186 Looking for an impressive dessert for your next dinner party? Try this delicate pavlova! With a crispy crust and fluffy filling, this kiwi-topped pavlova is sure to be a showstopper. What Is Pavlova? Pavlova is a meringue-based dessert that originated in either Australia or New Zealand. The elegant dish is named after Anna Pavlova, a Russian ballerina. It has a crisp meringue crust, a soft whipped cream interior, and a fruit topping. Pavlova Ingredients These are the ingredients you’ll need to make this pavlova recipe: Egg whites and sugar: Pavlova starts with a meringue made with egg whites and sugar. Cornstarch: A couple teaspoons of cornstarch helps soak up any extra liquid and prevents weeping. Vanilla: Vanilla extract enhances the overall flavor of the pavlova. Lemon juice: A teaspoon of lemon juice lends welcome brightness. The acid also helps the meringue stay structured. Heavy cream: Make your own whipped cream with a pint of heavy cream. Kiwi: You’ll need about six kiwi, peeled and sliced. How to Make Pavlova You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make homemade pavlova: Make the meringue: Beat the egg whites and sugar, then fold in the cornstarch, vanilla, and lemon juice. Bake the meringue: Spoon the meringue onto a prepared baking sheet following the detailed instructions. Bake the meringue until it is dry and sounds hollow when tapped. Make the whipped cream: Beat the heavy cream until stiff peaks form. Assemble the pavlova: Fill the meringue with the whipped cream, then topped with the kiwi slices. Can You Make Pavlova Ahead of Time? You can make the meringue for the pavlova up to three days in advance. Fill and assemble the pavlova just before serving. Allrecipes Community Tips and Praise “Pavlova takes patience, but it’s so worth it,” according to Noel. “Such a unique and impressive dessert.” “This was easy and elegant,” raves Cynthia B. “I used blueberries, raspberries and kiwi for the fruit as that was what I had on hand. My only mistake was in stirring the fruit together before adding it on to the cream. The blueberries colored the kiwi. Live and learn!” “This is a great recipe,” says Aimee George. “I usually have some left over to make a couple of individual pavlovas. Delicious.” Editorial contributions by Corey Williams Easy Pavlova 4.8 (495) Prep Time: 30 mins Cook Time: 1 hr Additional Time: 30 mins Total Time: 2 hrs Servings: 8 Yield: 1 pavlova Save Rate Print Share Ingredients 4 large egg whites 1 ¼ cups white sugar 2 teaspoons cornstarch 1 teaspoon vanilla extract 1 teaspoon lemon juice 1 pint heavy cream 6 kiwi, peeled and sliced Directions Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper; draw a 9-inch circle on the parchment paper. Dotdash Meredith Food Studios Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Gradually add sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until meringue is thick, white, and glossy. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Gently fold in cornstarch, vanilla extract, and lemon juice. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge and build the edge slightly. This should leave a slight depression in the center. Dotdash Meredith Food Studios Bake in the preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour. Cool on a wire rack. Dotdash Meredith Food Studios Beat heavy cream in a medium bowl until stiff peaks form; set aside. Remove meringue from the parchment paper and place on a flat serving plate. Fill center of meringue with whipped cream and top with kiwi slices. Dotdash Meredith Food Studios Top with fruit and enjoy! DOTDASH MEREDITH FOOD STUDIOS Recipe Tips Make sure that no trace of grease or egg yolk gets into the whites, as this will prevent them from forming stiff peaks.To prevent your meringue from being flat and grainy, beat the egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. If you prefer sweetened whipped cream, add 2 teaspoons of sugar while whipping the cream.You can substitute kiwi with other fruit, like sliced strawberries, pineapple, and mango. Editor's Note: Please note the different recipe name, differences in ingredient amounts and yield, as well as the addition of papaya and blood orange when using the magazine version of this recipe. I Made It Print Nutrition Facts (per serving) 373 Calories 22g Fat 42g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 373 % Daily Value * Total Fat 22g 29% Saturated Fat 14g 69% Cholesterol 82mg 27% Sodium 52mg 2% Total Carbohydrate 42g 15% Dietary Fiber 2g 6% Total Sugars 37g Protein 4g 7% Vitamin C 54mg 59% Calcium 60mg 5% Iron 0mg 1% Potassium 252mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved