The Best Pavlova

SUBMITTED BY: Virginia  PHOTO BY: FREDDYLOVESME 

"Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!"
The Best Pavlova Recipe
Original recipe yield 1 - 9 inch cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3 egg whites
  • 1 pinch salt
  • 1 cup white sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 1/4 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 pint fresh strawberries

DIRECTIONS

  1. Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
  2. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
  3. Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
  4. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
  5. In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed on Jul. 1, 2008 by CloudzBabe 
I tried another Pavlova recipe that turned out much more to my Aussie husband's liking - and I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed on Apr. 15, 2006 by Northstar 
Fabulous, and surprisingly easy! One of the few recipes on this site that actually turned out... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed on Aug. 29, 2003 by TEGALCHICKY 
i admit this is a really good pav, but to clear things up a pavlova is not australian it is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed on Dec. 25, 2002 by EMILY_JOYCE 
Wow! I just made this for our Christmas Dinner dessert and it was such a hit that I'm now... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed on May 28, 2007 by xiaocupcake 
Wonderful! However, maybe it is just me, but mine doesn't come out snow white, it's more of a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed on May 12, 2003 by AussieCook 
A great idea I found was to flatten down the middle of the pavlova so that it creates a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed on Jun. 5, 2006 by JENLOVES2COOK 
This is a great recipe. Very easy. The advice about drawing the pie pan size on the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed on Aug. 29, 2002 by TRILLIUM 
I took this in for my 'treat day' at work. They loved it!! It's impossible not to hit the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed on Jun. 15, 2007 by Gail Kirk 
I have made this recipe four times and it has come out perfectly each time. I followed the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed on Dec. 7, 2006 by di 
Great dish - which we enjoy with a variety of fruits - made interesting by controversy! For... MORE


 
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Nutritional Information
The Best Pavlova

Servings Per Recipe: 12

Amount Per Serving

Calories: 186

  • Total Fat: 9.3g
  • Cholesterol: 34mg
  • Sodium: 56mg
  • Total Carbs: 25.3g
  •     Dietary Fiber: 0.6g
  • Protein: 1.6g

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