Delightful 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
Scale
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
