Pavlova with Cream and Fresh Fruit
A crisp meringue shell with a soft centre, topped with whipped cream and fresh fruit.
Pavlova is a crisp-edged meringue with a soft centre, topped with whipped cream and fruit. The source includes baking powder, which is unnecessary and can destabilize the meringue; this version omits it and uses cornstarch and vinegar to help the interior stay marshmallow-like. Beat the whites to stiff glossy peaks and add sugar gradually so it dissolves. Bake low and slow, then cool in the switched-off oven to reduce cracking. Heat oven to 120°C (250°F). Line a tray with parchment and draw a 20 cm circle on the reverse. Beat egg whites in a clean bowl until soft peaks form. Add sugar one spoonful at a time, beating to stiff, glossy peaks. Fold in cornstarch, vinegar and vanilla gently.
Recipe card
Pavlova with Cream and Fresh Fruit
Equipment: Knife, cutting board, mixing bowl and suitable pan
Ingredients
Instructions
Prepare oven
Heat oven to 120°C (250°F). Line a tray with parchment and draw a 20 cm circle on the reverse.
Whip whites
Beat egg whites in a clean bowl until soft peaks form. Add sugar one spoonful at a time, beating to stiff, glossy peaks.
Finish meringue
Fold in cornstarch, vinegar and vanilla gently.
Shape and bake
Pile meringue inside the circle, shaping a shallow well. Bake 90 minutes, then turn oven off and cool inside with door closed.
Top
Whip cream to soft peaks. Add cream and fruit just before serving.
How to tell when it is ready
Meringue is dry and crisp outside; the centre remains soft after cooling.
Tips
- Use a grease-free bowl.
- Add sugar gradually until dissolved.
- Avoid opening the oven during baking.
- Top just before serving.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If browning too quickly, lower the heat.
Substitutions
- Use a suitable neutral oil if needed.
- Choose a broth or seasoning that suits your dietary needs.
Variations
- Adjust herbs or spices to taste.
- Add a little citrus for brightness.
Serving suggestions
- Use berries and passion fruit.
- Add sliced stone fruit.
- Serve with lemon curd.
- Top shortly before serving to keep shell crisp.
Make ahead
Measure ingredients ahead and finish cooking shortly before serving.
Storage
Store untopped meringue in an airtight container in a cool dry place up to 2 days; refrigerate after adding cream.
Food safety
Contains egg and dairy. Keep cream-topped pavlova refrigerated and serve promptly.
Frequently asked questions
Can I prepare this ahead?
Prepare components ahead and refrigerate promptly.
How should I store pavlova with cream and fresh fruit?
Store untopped meringue in an airtight container in a cool dry place up to 2 days; refrigerate after adding cream.
Serve promptly and refrigerate leftovers safely.
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