COPPER🇳🇿 New Zealand
Pavlova recipe
A light and airy dessert topped with fresh fruit.
Ingredients
- 4 egg whites
- 200 g caster sugar
- 1 tbsp cornstarch
- 1 tsp white vinegar
- 300 ml heavy cream
- 1 tsp vanilla extract
- 250 g mixed berries
How to make Pavlova
- Preheat your oven to 120°C (250°F) to prepare for baking the Pavlova.
- Line a baking tray with parchment paper to prevent sticking while baking.
- In a clean mixing bowl, whisk 4 egg whites until soft peaks form, about 2-3 minutes at medium speed.
- Gradually add 200 g of caster sugar, continuing to whisk until the mixture is glossy and stiff peaks form.
- Sprinkle in 1 tablespoon of cornstarch and 1 teaspoon of white vinegar then fold gently to combine all ingredients.
- Spoon the meringue mixture onto the prepared tray, shaping it into a circular base about 20 cm in diameter.
- Bake the meringue in the preheated oven for 1 hour; do not open the oven during this time.
- Turn off the oven after 1 hour and allow the pavlova to cool completely inside the oven.
- While cooling, whip 300 ml of heavy cream with 1 teaspoon of vanilla extract until soft peaks form.
- Spread the whipped cream over the cooled pavlova, then top with mixed berries for garnish.
- Slice and serve the Pavlova for a sweet dessert experience.
What is Pavlova?
Pavlova is a traditional dish from New Zealand, baked in the oven, and takes about 120 minutes from start to finish. It is built around heavy cream, mixed berries and caster sugar. The recipe below uses 7 ingredients and is written out step by step.
How long does Pavlova take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 7 dishes built on heavy cream. The method runs to 11 steps, the longest being 2 minutes.
Any tips for making Pavlova?
A slow cooling helps create a soft center and crunchy shell.
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