Ingredients
- 6 Large Egg Whites
- 0.5 teaspoon Salt
- 0.25 teaspoon Cream of Tartar
- 1 cup Granulated Sugar
- 1 cup Powdered Sugar
- handful Strawberries
- handful Raspberries
- 2 Kiwi
- 1 Lemon
Directions
This stunning summer pavlova looks massively impressive but is actually pretty simple to make!
Pavlova is a meringue-based dessert. Meringue is an egg white and sugar mixture dessert.
It originating in either Australia or New Zealand in the early 20th century and was named after the Russian ballerina Anna Pavlova.
Some also refer to it as “kiss cake”.
Pavlova is usually in cake-like circular form with a crisp crust and soft, light inside.
The confection is usually topped with whipped cream and fresh fruit.
You can use any fruit that you like or is currently in season.
I love the combination is the vibrant and sweet strawberry and raspberry, the tart and beautifully green kiwi, and lemon for that citrus kick.
Other pavlova toppings that are often used are passion fruit, citrus segments, dried coconut, and cherries.
After egg white and sugar and whisked together and the pavlova is baked, the last two steps are making whipped cream and macerating fresh fruit with sugar.
You can make one big pavlova or use this recipe to make multiple smaller pavlovas for a shorter baking time!
This dessert is naturally gluten-free, though this recipe does use cream of tartar to keep the egg white and sugar mixture stable.
If you are gluten intolerant, be sure to check the label of the cream of tartar product.
Please leave your review for this summer pavlova below.
For other comments and questions, please send me a message via Instagram!
Steps
1 Done | Important PrepPreheat your oven to 250°F. Weigh out all of the ingredients and thoroughly clean and dry your mixing bowl. It's best to use a standing mixer with your whisk attachment. |
2 Done | Make the MeringueStart by adding the egg whites to your bowl with the salt and cream of tartar. Start whisking on low to incorporate until bubbles form and it is foamy. Increase whisk speed to medium and gradually add the granulated sugar one teaspoon at a time. Mixture should double in size and become very white and glossy. Stop the whisk and sift in the powdered sugar. Turn the whisk on at low then gradually increase the speed to fully incorporate. |
3 Done | Trandfer Onto Baking SheetGet a large baking sheet and add small amounts of the meringue to the four corners then add parchment paper. The meringue will ensure that the parchment paper stays in place. Dollop the meringue onto the parchment paper and create a circle but try to keep some height. Using the spoon create some divots. |
4 Done | Bake (Do Not Open Oven During Bake)Bake in the preheated oven for 2 hours. Do not open the oven door during the baking! Once your timer goes off, turn off the oven but keep the pavlova inside the oven with the door closed to cool completely for 2-4 hours. This will ensure the pavlova will not crack (too much). |
5 Done | Make ToppingsWhile the pavlova cools, make the whipped cream and berry topping. To make whipped cream, simply whisk 1 cup of heavy whipping cream until soft peaks. You can also use store-bought! Wash, dry and slice your berries. Peel and slice the kiwi. Add to a bowl and squeeze in the juice of half a lemon and a bit of sugar, 1 Tablespoon is plenty. Gently mix, cover and refrigerate until ready to serve. |
6 Done | Decorate & ServeTo serve, top the cooled pavlova with whipped cream and the fruit mixture. Garnish with lemon slices, if desired. |
