Delightful Pavlova with Fresh Fruit and Whipped Cream Recipe
Introduction
Pavlova is a light and airy dessert featuring a crisp meringue shell with a marshmallow-soft center, topped with whipped cream and fresh fruit. It’s a perfect treat for special occasions or a refreshing summer dessert.
Ingredients
- 6 large egg whites (room temperature)
- 1.5 cups granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
- 1 1/2 cups heavy whipping cream (very cold)
- 2 tbsp granulated sugar
- 4-5 cups fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc.)
- 15 mint leaves (for garnish, optional)
Instructions
- Step 1: Preheat the oven to 225˚F and line a large 3/4 baking sheet with parchment paper. Beat the egg whites on high speed with a stand mixer for 1 minute until soft peaks form. Gradually add 1 1/2 cups sugar while continuing to beat for 10 minutes on high speed, until stiff glossy peaks form.
- Step 2: Gently fold in lemon juice and vanilla extract using a spatula, then fold in the corn starch until well blended.
- Step 3: Pipe the meringue into 3 to 3 1/2 inch wide nests on the parchment paper using a piping tip. Make an indentation in the center of each nest with a spoon to hold the cream.
- Step 4: Bake the meringues at 225˚F for 1 hour and 15 minutes. Turn the oven off and let the meringues sit inside the closed oven for another 30 minutes without opening the door.
- Step 5: Transfer the pavlova with the parchment to a rack or counter to cool to room temperature.
- Step 6: In a cold mixing bowl, beat the chilled heavy cream with 2 tablespoons of sugar on high speed for 2 to 2 1/2 minutes until soft peaks form and it’s spreadable.
- Step 7: Pipe or spoon the whipped cream onto the cooled pavlova nests and top with fresh fruit and optional mint leaves before serving.
Tips & Variations
- Use room temperature egg whites for better volume when whipping.
- If you don’t have a piping tip, you can spoon the meringue onto the parchment and shape nests with the back of the spoon.
- Try different fruit toppings like passion fruit pulp or mango slices for a tropical twist.
- Make the pavlova a few hours ahead and store before adding the whipped cream and fruit to keep the meringue crispy.
Storage
Store the baked pavlova nests in an airtight container at room temperature for up to 2 days. Do not add whipped cream or fruit until just before serving to keep the meringue crisp. Leftover assembled pavlova is best eaten immediately, but can be refrigerated for a few hours if necessary; the meringue may soften slightly when refrigerated.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make pavlova without a stand mixer?
Yes, you can use a hand mixer or beat the egg whites by hand with a whisk, but it will require more effort and time to reach stiff peaks.
Why is corn starch added to the meringue?
Corn starch helps stabilize the meringue and creates a marshmallow-like soft center while keeping the exterior crisp after baking.
PrintDelightful Pavlova with Fresh Fruit and Whipped Cream Recipe
This classic Pavlova recipe creates a delicate meringue dessert with a crisp crust and soft, marshmallow-like interior, topped with whipped cream and fresh seasonal fruits. Perfect for a light, airy summer dessert that impresses with its elegant presentation and refreshing flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
- Diet: Vegetarian
Ingredients
Meringue
- 6 large egg whites (room temperature)
- 1.5 cups granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
Whipped Cream
- 1 1/2 cups heavy whipping cream (very cold)
- 2 tbsp granulated sugar
Topping
- 4–5 cups fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc.)
- 15 mint leaves (for garnish, optional)
Instructions
- Beat the Egg Whites: Preheat the oven to 225˚F. Line a large 3/4 baking sheet with parchment paper. Using a stand mixer, beat the 6 egg whites on high speed for 1 minute until soft peaks form. Gradually add 1 1/2 cups sugar, continuing to beat on high speed for 10 minutes or until stiff, glossy peaks form.
- Fold in Flavorings: Using a spatula, carefully fold in 1/2 tablespoon lemon juice and 1/2 tablespoon vanilla extract, followed by 2 teaspoons corn starch. Mix gently until fully incorporated, maintaining the airy texture.
- Shape the Meringue: Using a piping bag fitted with a Wilton 1M tip, pipe meringue into 3 to 3 1/2 inch wide nests onto the prepared parchment paper. Indent the center with a spoon to create space for the filling.
- Bake the Meringue: Bake the meringue at 225˚F for 1 hour and 15 minutes. Then, turn off the oven and let the meringue sit inside, unopened, for an additional 30 minutes. The exterior should be dry and crisp, pale cream-colored, while the inside remains soft and marshmallow-like.
- Cool the Pavlova: Carefully transfer the pavlova on the parchment paper to a countertop or cooling rack and let it cool to room temperature completely before adding the toppings.
- Prepare the Whipped Cream: In a large, chilled bowl, combine the very cold whipping cream with 2 tablespoons sugar. Beat on high speed for 2 to 2 1/2 minutes until the cream is thick and spreadable.
- Assemble the Pavlova: Pipe or spread the whipped cream onto the cooled meringue nests. Top with fresh fruit and garnish with mint leaves if desired. Serve immediately for best texture and flavor.
Notes
- Make sure the egg whites are at room temperature for the best volume when beating.
- Do not open the oven door while the meringue is baking and cooling inside to prevent cracking.
- Use fresh, cold heavy cream for optimal whipping results.
- Feel free to customize the fruit toppings based on seasonal availability or preference.
- Pavlova is best served the same day it’s assembled to maintain the crisp texture.
Keywords: Pavlova, meringue dessert, whipped cream, fresh fruit dessert, summer dessert, Australian dessert
