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Stunning Pavlova Recipe

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★★★★★

4.7 from 139 reviews

This Stunning Pavlova recipe offers a delicate and elegant dessert featuring a crisp meringue shell with a soft, marshmallow-like center, topped with luscious whipped cream and a vibrant medley of fresh berries and macerated strawberries. Finished with an optional drizzle of homemade strawberry syrup and edible flowers, this pavlova is both visually stunning and irresistibly delicious, perfect for special occasions or as a show-stopping treat.

Ingredients

Scale

Macerated Strawberries

  • 1/4 cup superfine sugar (caster sugar)
  • 2 cups strawberries, hulled and halved

Meringue

  • 4 large egg whites
  • 1 cup superfine sugar (caster sugar)
  • 1/2 teaspoon cornstarch
  • 1 teaspoon white distilled vinegar

Whipped Cream

  • 2 cups heavy whipping cream (cold)
  • 2 tablespoons superfine sugar (caster sugar)

Topping

  • 1/2 cup mixed berries (blueberries, raspberries, and blackberries)
  • Reserved macerated strawberries
  • Edible flowers (optional)

Instructions

  1. Macerate the Strawberries: Combine 1/4 cup superfine sugar with 2 cups hulled and halved strawberries in a bowl. Cover and refrigerate overnight to allow the strawberries to release their juice and become sweet and tender. Strain the liquid from the berries and set the berries aside for topping.
  2. Make Strawberry Syrup: Pour the strained strawberry liquid into a saucepan and bring it to a low boil. Reduce the liquid by half to concentrate the flavor. Remove from heat and let cool to room temperature to use as a syrup drizzle on the pavlova.
  3. Prepare Oven and Equipment: Preheat your oven to 225°F (about 107°C). Line a baking sheet with parchment paper. Use a pencil and round cake pan or bowl to lightly trace a 6-inch circle on the parchment as a guide, then flip the paper so pencil marks are underneath.
  4. Whip Egg Whites: Place 4 large egg whites in the bowl of a stand mixer fitted with the whisk attachment or use a hand mixer. Whip on medium speed until soft peaks form. Gradually add 1 cup superfine sugar while continuing to whip on medium speed, then increase to high speed until stiff peaks form, creating a glossy, stable meringue.
  5. Add Cornstarch and Vinegar Slurry: In a small bowl, mix 1/2 teaspoon cornstarch and 1 teaspoon white distilled vinegar to form a slurry. With the mixer on low speed, drizzle the slurry into the meringue. Then whisk on high speed for 30 seconds to fully incorporate and stabilize the meringue.
  6. Shape the Pavlova: Gently transfer the meringue onto the parchment-lined baking sheet within the traced circle. Use an offset spatula to form a slightly angled cylinder with a shallow depression in the center to hold the toppings and cream later.
  7. Bake: Bake the meringue in the preheated oven for 90 minutes. After baking, turn off the oven and leave the pavlova inside to cool completely over approximately 3 hours. This slow cooling prevents cracking and preserves the crisp exterior and marshmallow interior.
  8. Remove and Store: Carefully remove the cooled pavlova from the oven and peel off the parchment paper. Transfer it gently onto your serving platter. It can be stored covered at room temperature or in the refrigerator for up to one day before decorating.
  9. Whip the Cream: Using a mixer with the whisk attachment, whip 2 cups of cold heavy whipping cream on high speed. As it thickens, gradually add 2 tablespoons superfine sugar. Continue whipping until the cream holds its shape and does not collapse when the whisk or spoon is lifted.
  10. Assemble the Pavlova: Dollop or pipe the whipped cream generously onto the center depression of the pavlova. Arrange the reserved macerated strawberries and a mix of blueberries, raspberries, and blackberries over the cream. Drizzle with the reduced strawberry syrup to add moisture and aromatic sweetness.
  11. Garnish and Serve: Optionally decorate with edible flowers for a vibrant, elegant finish. Serve immediately to enjoy the contrast of textures and fresh, fruity flavors.

Notes

  • Use superfine (caster) sugar for the meringue and strawberries to ensure quick dissolution and a smooth texture.
  • Allow the pavlova to cool slowly in the oven to prevent cracks in the meringue shell.
  • The cornstarch and vinegar help stabilize the meringue and create the classic marshmallow-like interior texture.
  • Make sure the egg whites are free from any yolk or fat to achieve maximum volume and stiffness.
  • Chill the heavy cream before whipping for best results in volume and texture.
  • The pavlova is best assembled just before serving to maintain crispness of the meringue shell.
  • Edible flowers are optional but add a beautiful, natural garnish for presentation.

Keywords: pavlova, meringue dessert, baked meringue, whipped cream, berries, strawberry syrup, elegant dessert, Australian dessert, New Zealand dessert

Find it online: https://frommamamaya.com/stunning-pavlova-recipe/