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Easy Pavlova

By: Rosina

"To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites."

Rate/Review | Read Reviews (149)

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Servings (Help)

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Original Recipe Yield 1 pavlova

Ingredients

4 egg whites
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced

Directions

Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.
In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch.
Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
Bake for 1 hour. Cool on a wire rack.
In a small bowl beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with kiwifruit slices.

Nutritional Information

Amount Per Serving Calories: 373 | Total Fat: 22.3g | Cholesterol: 82mg Powered by ESHA Nutrient Database

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Reviewed on Jun. 18, 2006 by tassygirl

FANTASTIC. Growing up in Australia this dish was part of our national identity, but here in...

Reviewed on Apr. 9, 2007 by Marie C.

This was wonderful and so easy to make! I also used just 1 cup of sugar. I added 1 tsp vanilla...

Reviewed on May 18, 2005 by MTRLHOTTIE

WOW! The taste was WONDERFUL. Although I yook some others advice and reduced the sugar to 1...

Reviewed on Nov. 22, 2007 by Jen.M

I grew up in the UK, and we made this dessert all the time over there. The ratio of the...

Reviewed on Jan. 15, 2007 by MELANIE C.

My daughter was looking for a Pavlova recipe for her New Zealand project. Since she is 10, I...

Reviewed on May 15, 2005 by butterbut

AMAZING!!! I have been making Pavlova for 18 years with various recipes. I will never try...

Reviewed on Aug. 4, 2003 by HINA

i was worried that the meringue would be too sweet, so i reduced the sugar to 1 cup and it was...

Reviewed on Dec. 13, 2003 by WHICH

This is a good recipe to do. The kids love it as they lick the bowl. the only thing I would...

Reviewed on Dec. 10, 2006 by KEZ

Pavlova is one of my favourite desserts and I have always wanted to try making it, but have...

Reviewed on Oct. 13, 2003 by CHRISTINE1906

This pavlova recipe turned out really well. It was marshmellowy in the middle and crisp on...

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