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Pavlova

pavlova recipeI have made this dessert a million times. A million times I love it. I am a HUGE Nigella Lawson fan and I discovered this glorious dessert watching her make it on her show. But sometimes, I forget about things that I love. I’ll fall in love with another dessert and my recipe will fall to the back of the binder temporarily. So when I read this month’s Daring Baker’s challenge, I dusted off my Pavlova recipe and fell in love all over again.

The thing about this dessert is that you can change it up a bunch of different ways. You can make a chocolate based pavlova and top it with ganache and berries. Or whipped cream and pomegranate seeds like Nigella makes for Christmas. Let your imagination go wild. I like to make the meringue in the morning and then get the rest of the ingredients together right before I am going to serve it. You can make big Pavlovas or individual ones as well. The thing that I love about a Pavlova is the texture of the meringue. The outside is crispy and the inside is soft and gooey like a marshmallow.

Some of my favorite summer parties have ended in Pavlova. Just as this one did. The thing about being a food blogger and a dinner guest is that sometimes you are having so much fun that you forget to take pretty pictures of the finished product. Oops. So please excuse the crappy finished product photos. I swear that it was beautiful and super delicious.

pavlova recipe6 large egg whites, room temperature
pinch of salt
1 1/2 cups sugar
1 1/2 teaspoons cornstarch
2 teaspoons white vinegar
2 teaspoons vanilla
freshly whipped cream
lemon filling
fresh raspberries

pavlova recipeWhisk together the cornstarch and sugar in a bowl. Preheat your oven to 275 degrees.

pavlova recipeIn the bowl of the mixer, add a pinch of salt to the room temperature egg whites. Start the mixer slowly.

pavlova recipeWhen the eggs start to get some volume, slowly add the sugar.

pavlova recipeI put my vinegar and vanilla together in a cup and slowly pour it in.

pavlova recipe

The eggs are done when they are glossy and bright white.

pavlova recipeOn a piece of parchment paper, use something round for a stencil. Use a pencil and trace around the object. Turn the paper over. (This is very important as you do not want to put the meringue on graphite. Not yummy.)

pavlova recipeSpoon the meringue onto your guide. I try to keep mine uniform, but the beauty of this dessert is its imperfection. The meringue is going to crack. The tops will fall. I do like to pile mine pretty high with meringue. I want a nice firm base for the rest of the delicious things that are going on it to sit on.

pavlova recipePut the meringues into the oven and turn the heat down to 225 degrees. You want them to dry out, but not change color. Bake for 1 1/2 hours, then turn the oven off and leave in the oven for another hour.

pavlova recipeThis is the baked meringue. My favorite way to eat a Pavlova is with freshly whipped cream and berries. But this lemon filling took it over the top. It counteracted the sweetness from the meringue and gave this dessert a new dimension. I cannot wait to make it again.

pavlova recipeThe June 2010 Daring Bakers challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

Print

Pavlova


Ingredients

  • 6 large egg whites, room temperature
  • pinch of salt
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons white vinegar
  • 2 teaspoons vanilla
  • freshly whipped cream
  • lemon filling
  • fresh raspberries

Instructions

  1. Whisk together the cornstarch and sugar in a bowl. Preheat your oven to 275 degrees.
  2. In the bowl of the mixer, add a pinch of salt to the room temperature egg whites. Start the mixer slowly.
  3. When the eggs start to get some volume, slowly add the sugar.
  4. I put my vinegar and vanilla together in a cup and slowly pour it in.
  5. The eggs are done when they are glossy and bright white.
  6. On a piece of parchment paper, use something round for a stencil. Use a pencil and trace around the object. Turn the paper over. (This is very important as you do not want to put the meringue on graphite. Not yummy.)
  7. Spoon the meringue onto your guide. I try to keep mine uniform, but the beauty of this dessert is its imperfection. The meringue is going to crack. The tops will fall. I do like to pile mine pretty high with meringue. I want a nice firm base for the rest of the delicious things that are going on it to sit on.
  8. Put the meringues into the oven and turn the heat down to 225 degrees. You want them to dry out, but not change color.
  9. This is the baked meringue. My favorite way to eat a Pavlova is with freshly whipped cream and berries. But this lemon filling took it over the top. It counteracted the sweetness from the meringue and gave this dessert a new dimension. I cannot wait to make it again.

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  1. Deann

    July 1st, 2010 at 9:31 am

    That looks delicious! Will you post the recipe for the lemon filling too please? I’m waiting for my raspberries ripen, then we’ll have to try this.

  2. Deann

    July 1st, 2010 at 9:32 am

    LOL nevermind, I found the lemon recipe. Not sure why that didn’t come through my feed but all is well now 🙂

  3. bakedbree

    July 6th, 2010 at 12:00 am

    that is weird….

  4. Memoria

    July 1st, 2010 at 1:21 pm

    Oh, Bree!! I love how light and beautiful your pavlovas are!!! Great job on this challenge.

  5. bakedbree

    July 5th, 2010 at 11:58 pm

    thank you. I have been making pavlova forever. One of my favorite desserts ever. Did you like yours?

  6. Aliza

    July 2nd, 2010 at 12:33 am

    Chocolate based pavlova?!?!? Now we’re talking! Do you mind posting a recipe for that or directing me to something tried and trusted? It sounds so good…

  7. bakedbree

    July 5th, 2010 at 11:57 pm

    sure thing, here is a great one. I have made this many, many times.
    https://www.foodnetwork.com/recipes/nigella-lawson/chocolate-raspberry-pavlova-recipe/index.html

  8. Cristina

    July 2nd, 2010 at 4:48 am

    Oh, these are so yummy! And the lemon filling! …am drooling…

  9. bakedbree

    July 5th, 2010 at 11:56 pm

    the lemon filling really makes it.

  10. arlene

    September 7th, 2010 at 1:58 pm

    I made this over the weekend! I’m in love! I wasn’t sure how many you made. I ended up with 9 big ones. I can’t wait to make them again! I cheated and used lemon pie filling, but it was still delicious! So glad I found your blog! Here’s my post about it:

    https://ayearofus.blogspot.com/2010/09/my-new-bff-pavlova.html

  11. bakedbree

    September 7th, 2010 at 10:10 pm

    so glad that you liked them. I love how versatile this dessert is.

  12. Ronda

    February 17th, 2011 at 5:16 am

    I love the lemon curd idea! I am using this as a guide for my birthday cake today. I have made the meringue and the lemon curd, now I just need to make some whipped cream and put it all together. Thanks for the idea!

  13. bakedbree

    February 18th, 2011 at 10:12 pm

    Happy Birthday Ronda!

  14. Kelly

    April 7th, 2012 at 8:25 am

    I’m searching for the baking time but can’t find it??? Also, do you leave them in the oven to dry out?

  15. bakedbree

    April 8th, 2012 at 10:17 pm

    Thanks for letting me know. Bake for 1 1/2 hours, and let sit in the oven for another hour.

  16. Mary

    November 10th, 2013 at 3:10 pm

    Silly question- do you actually cut the pavlova or stack them? Can’t wait to try and I’m going to look for chocolate recipe to try as well!

  17. bakedbree

    November 17th, 2013 at 11:44 am

    Not a silly question at all. I cut it into wedges. Sometimes I make small ones and serve them individually.

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