Pavlova (Meringue Cake with Cream and Fruit)
In short: A crisp meringue shell with a soft marshmallow center, piled with whipped cream, kiwifruit, strawberries and passionfruit. It takes about 1 h 40 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 1 h 15 min
- Resting
- 2 h
- Total
- 1 h 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 285 kcal
Pavlova is a crisp meringue shell with a soft, marshmallow center, topped with whipped cream and fruit, and it is a familiar dessert on summer and Christmas tables in New Zealand. Kiwifruit, strawberries and passionfruit are the usual toppings. The texture depends on adding the sugar slowly and baking at a low temperature, then letting the shell cool in the oven so it does not collapse.
Instructions
- Heat the oven to 120°C (250°F). Draw a 20 cm (8 in) circle on a sheet of baking paper, turn it over and lay it on a baking tray.
- Beat the egg whites and salt in a clean, dry bowl until soft peaks form.
- Add the sugar one tablespoon at a time, beating well after each addition. Continue for about 10 minutes, until thick and glossy and no sugar grains can be felt when you rub a little between your fingers.
- Sprinkle over the cornflour, vinegar and vanilla and fold them in gently with a spatula.
- Pile the meringue onto the circle and shape it into a high round, with the sides slightly higher than the center. Smooth the sides with the spatula.
- Bake for 1 hour 15 minutes, until crisp and pale. Turn off the oven, leave the door closed and let the pavlova cool inside for 2 hours, or overnight.
- Whip the cream with the icing sugar to soft peaks. Just before serving, pile it onto the pavlova and top with the strawberries, kiwifruit and passionfruit. Cut with a serrated knife.
Tips
- Make sure the bowl and beaters are completely clean and dry. Any trace of fat or egg yolk will stop the whites from whipping.
- Small cracks are normal and the cream hides them. Do not open the oven door during baking or cooling, because sudden changes in temperature can collapse the shell.
Questions and answers
Why did my pavlova weep syrup?
The sugar was not fully dissolved, or the pavlova was underbaked. Beat until the meringue feels smooth between your fingers, and cool it slowly in the oven.
Can I make pavlova ahead?
Bake the shell up to 2 days ahead and keep it in an airtight container in a cool, dry place. Add the cream and fruit just before serving, or it will soften.
Why add vinegar and cornflour to pavlova?
They stabilize the egg whites and help create the soft marshmallow center under the crisp shell.
How long does it take to make Pavlova (Meringue Cake with Cream and Fruit)?
About 1 h 40 min in total: 25 min of preparation and 1 h 15 min of cooking.
How many calories are in Pavlova (Meringue Cake with Cream and Fruit)?
About 285 kcal per serving, with 3 g of protein, 40 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 40 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 38 g |
| Sodium | 50 mg |
Estimated values, calculated from the ingredients.
