Light and airy, crispy yet soft, the perfect sweet treat with a delicate touch.
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It is no secret that I love sweet treats. Every time I tell you about a dessert, I have a million stories to tell. But everyone knows that sweet treats are not always the healthiest option. Regardless of that, I am a dessert lover, I will not eat my entire meal if it means I can save room for dessert and I hate that about me, this is the exact reason I love a pavlova.
For those of you who have never had a pavlova, it is a light and airy treat that is somehow both crisp and soft. A pavlova is dynamically light and airy but rich with flavor, a crisp exterior with a soft marshmallowy center. I remember the first time I tried a pavlova; I was on a date to a fancy restaurant and ordered it without really knowing what it was, and boy was I happy with this decision. It seemed so unique that I had no idea how it was made, when I found this recipe, I realized just how easy it was to make a perfect pavlova at home.
When you eat a pavlova, it should welcome you with a light crunch when you first cut into it and then surprise you with a light, dreamy, marshmallow center. With the addition of whipped cream and fruit you have a deliciously balanced cloud of dessert. There is speculation as to where the pavlova originated, some say New Zealand while others will tell you it is Australian, the one fact everyone agrees on is that it was named after the famed Russian ballerina Anna Pavlova. Often seen as a perfect summer dessert because it is so light, it’s served cold, and is topped with whipped cream and fresh fruit.
Is Pavlova Healthy?
Asking if a pavlova is healthy garners the same response as any dessert, anything in moderation. It is important to note that a pavlova will always have a lot of sugar in it and sugar should always be consumed in moderation. This recipe also has heavy whipping cream which will be higher in fat content but is important for the soft center of your pavlova.
This recipe is entirely gluten-free so can be consumed by anyone with a gluten intolerance or celiac disease. Pavlovas may not be the healthiest treat you can enjoy but, like I said, enjoyed in moderation a pavlova is a dreamy dessert you will love.
INGREDIENTS
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
- 1 tsp cornstarch
- 1 1/2 cups heavy whipping cream
- Fresh fruit (such as strawberries, kiwi, and blueberries) for topping
INSTRUCTIONS
Preheat
Prepare oven and baking sheet.
Whip
Beat egg whites and sugar to stiff peaks.
Fold
Incorporate vanilla, cream of tartar, and cornstarch.
Shape
Form meringue on baking sheet and bake.
Cool
Let pavlova cool in turned-off oven.
Top
Garnish with whipped cream and fruit.
Devour!
FAQs & Tips
Pavlovas are best enjoyed the day they are made. But if you are trying to prepare your pavlova in advance you will first want to be sure your pavlova has cooled completely and then transfer it to an airtight container alone, not with any toppings. Store it in a dark cupboard, not the refrigerator and make sure you enjoy your pavlova within two days of baking.
This is all personal preference. This recipe recommends fresh fruit like strawberries or blueberries, those are generally some of my favorite toppings. You can also add things like lemon curd, chopped nuts, chocolate chips, or shaved coconut.
The key to a perfect pavlova is to avoid unnecessary moisture, make sure your cooking utensils are all clean and dry before starting and do not put your pavlova in situations where unnecessary moisture could be present.
Serving Suggestions
A pavlova is such a light and delicious treat, making it a great complement to many dinners. I like to enjoy mine as a light finish to a heavier dinner like a Jalapeño Popper Burger With Ranch, or Cornbread Waffles With Pulled Pork And Maple Apple Chutney. You can also complement the gluten-free nature of your pavlova with Shrimp Pasta with Creamy Curry Sauce. No matter how you serve your pavlova it will work with any meal.
Classic Pavlova
Ingredients
- 4 large egg whites at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
- 1 tsp cornstarch
- 1 1/2 cups heavy whipping cream
- Fresh fruit such as strawberries, kiwi, and blueberries for topping
Instructions
-
Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
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Beat the egg whites with a mixer on medium-high speed until soft peaks form, then gradually add sugar until stiff peaks form.
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Fold in vanilla, cream of tartar, and cornstarch into the egg white mixture.
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Spread the meringue into an 8-inch circle on the prepared baking sheet, creating a slight well in the center.
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Bake for 1 hour and 30 minutes, then turn off the oven and let the pavlova cool completely inside.
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Once cooled, top with whipped cream and fresh fruit before serving.
Nutrition
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