Pavlova

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Delicately crisp on the outside and marshmallow-soft on the inside, Pavlova is the queen of elegant desserts. Topped with clouds of whipped cream and jeweled with fresh berries, this show-stopping treat has a lightness that makes it ideal for celebrations or after a rich meal.

Originally created to honor the Russian ballerina Anna Pavlova, this dessert is a dance of textures and flavors. Its meringue base offers a crackly shell that gives way to a chewy, marshmallow-like center. Combined with airy cream and vibrant fruit, it creates a beautifully balanced bite.

What Kind of Meringue Should I Use?

The classic Pavlova uses a French-style meringue made by whipping egg whites with sugar until they form glossy peaks. The trick is adding a touch of cornstarch and vinegar—this stabilizes the structure and helps achieve that perfect contrast of crispy shell and soft center. Make sure your bowl is clean and grease-free, and always beat the whites slowly at first before increasing speed.

Ingredients for the Pavlova

Egg Whites – The foundation of meringue. Room temperature egg whites whip better and hold more volume.

Granulated Sugar – Adds sweetness and structure. It dissolves into the egg whites to create a glossy, stiff meringue.

Cornstarch – Ensures the interior stays soft and marshmallowy, preventing over-crisping.

White Vinegar – A small amount helps stabilize the meringue and gives it the right texture.

Vanilla Extract – Adds a gentle depth of flavor to the meringue base.

Heavy Cream – Whipped until soft peaks form, it provides a creamy, luxurious topping.

Fresh Berries – Strawberries, blueberries, and raspberries lend color, flavor, and tart contrast to the sweetness.

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How To Make the Pavlova

Step 1: Preheat and Prepare

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide. Flip the paper over.

Step 2: Whip the Meringue

In a clean, dry bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup of granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.

Step 3: Add Cornstarch and Vinegar

Sprinkle in 2 teaspoons of cornstarch and 1 teaspoon of white vinegar. Add 1 teaspoon of vanilla extract. Gently fold with a spatula until fully combined.

Step 4: Shape the Base

Spoon the meringue onto the parchment paper, spreading to the edge of the circle. Create a slight well in the center to hold the toppings.

Step 5: Bake Low and Slow

Bake for 90 minutes. Turn off the oven and leave the door slightly ajar, letting the Pavlova cool completely inside. This prevents cracks.

Step 6: Whip the Cream and Decorate

Beat 1 cup of heavy cream until soft peaks form. Once the meringue is cool, spoon the whipped cream into the center and top with fresh berries.

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How to Serve and Store This Pavlova

Serve Pavlova immediately after assembling to preserve the crisp shell. Once topped with cream and berries, it begins to soften. If you need to prepare ahead, bake the meringue a day in advance and store it in an airtight container. Assemble just before serving.

Leftovers (if any!) should be refrigerated but note that the meringue may become soft. Enjoy within 24 hours for best texture and flavor.

What to Serve With Pavlova?

A Cup of Earl Grey Tea

The subtle citrus notes of Earl Grey pair beautifully with the sweet, airy meringue.

Lemon Curd

Add a tart kick with a drizzle of homemade lemon curd on top of the cream.

Mint Leaves

A few fresh mint leaves add brightness and a touch of herbal contrast.

Vanilla Ice Cream

Creamy vanilla ice cream beside Pavlova is a cooling indulgence that kids and adults love.

Fruit Coulis

A raspberry or passionfruit coulis brings vibrant acidity and color.

Sparkling Wine

The crispness of a dry Prosecco balances the sweetness in the Pavlova.

Dark Chocolate Shavings

Sprinkle some over the cream for a hint of bitterness to balance the flavors.

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Want More Dessert Ideas with a Twist?

If you’re loving this dreamy Pavlova, here are more dessert delights from ChefAlchemy to explore:

• Try the Cherry Chocolate Cheesecake for a creamy, rich bite with bold fruit flavors.
• The Chocolate Raspberry Drip Cake will wow at any gathering.
• If you’re into fruit-forward desserts, the Strawberry Cheesecake Bundt Cake is a must.
• For a no-bake option, check out the Nutella French Toast Casserole.
• Don’t miss the zesty delight of the Lemon Curd Cake.

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And let me know in the comments how yours turned out. Did you add kiwi or go with tropical fruit? Ever tried drizzling chocolate?

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