Pavlova’s are a must at Christmas time here in New Zealand! Today I am showing you how to make the super-easy, perfect, no-fail version of this summer meringue-based dessert. If you haven’t tried Pavlova, you’re in for a real treat – clouds of sweet marshmallow encased in crunchy meringue, topped with lashings of cream and fresh fruit.
Perfect Pavlova Recipe | Easy Pavlova Recipe (No-Fail)
Yield:
8
How to make the super-easy, perfect, no-fail version of this summer meringue-based dessert. If you haven’t tried Pavlova, you’re in for a real treat – clouds of sweet marshmallow encased in crunchy meringue, topped with lashings of cream and fresh fruit.
Ingredients
- 4 egg whites
- 1 cup superfine sugar (caster sugar)
- 1/2 tsp cream of tartar
- 1 tbsp corn starch
- 1 tsp vanilla
- 1.5 cups fresh cream
- 1 tbsp sugar
- 1 tsp vanilla
- Fresh Fruit
Instructions
- Set oven to 190C.
- Separate egg whites. Add the egg whites, cream of tartar, vanilla to the bowl of a clean stand mixer fitted with a whisk attachment and mix on medium-low. You can also use an electric hand mixer.
- Once the egg whites are frothy you can begin sprinkling in the sugar a tablespoon at a time. Increase speed and mix until stiff peaks.
- Sprinkle the cornstarch onto the meringue and fold in using a spatula.
Transfer the meringue to your prepared baking sheet and use a spatula to shape it into a circle. - Place your meringue into the oven then immediately reduce the temperature to 130C and bake for about for 1 and 30 minutes. When your meringue is done turn the oven off and leave the door open until cooled.
Notes
- Separate the egg whites when they’re cold, it’s much easier. .
- To make stable meringue: after you separated the egg whites, bring them to room temperature.
- Make sure your bowl is very clean and there is no any water or grease, otherwise you’ll not be able to rich stiff peaks.
- The meringue without the cream can be stored up to 3 days in room temperature.