Easy Pavlova

Easy Pavlova

212

"In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. 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."
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Ingredients

2 h servings 373 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
  2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
  3. 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.
  4. Bake for 1 hour. Cool on a wire rack.
  5. 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, and top with kiwifruit slices.

Footnotes

  • Cook's Note:
  • Other fresh fruit may be substituted for kiwi, like sliced strawberries, pineapple, mango, or a combination thereof. If you prefer sweetened whipped cream, you may add two teaspoons of sugar while whipping the cream, or to taste.

Reviews

212
  1. 274 Ratings

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Most helpful positive review

FANTASTIC. Growing up in Australia this dish was part of our national identity, but here in the US I could just never get it right. This recipe is just as it should be. We always let this dis...

Most helpful critical review

A couple of things are missing from this recipe, I like recipes to include ALL instructions. 1) When folding in the Vanilla, Cornstatch and lemon juice -- it should be blended together first!! S...

FANTASTIC. Growing up in Australia this dish was part of our national identity, but here in the US I could just never get it right. This recipe is just as it should be. We always let this dis...

This was wonderful and so easy to make! I also used just 1 cup of sugar. I added 1 tsp vanilla and 1 T powdered sugar to the cream. The barely sweet cream was a good balance with the very sweet ...

I grew up in the UK, and we made this dessert all the time over there. The ratio of the ingredients in this recipe is spot on, and this is how pavlova should taste. As mentioned, it is vital tha...

WOW! The taste was WONDERFUL. Although I yook some others advice and reduced the sugar to 1 cup. Also also I placed a layer of bananas under the whip cream and used strawberries on top. Then I d...

A couple of things are missing from this recipe, I like recipes to include ALL instructions. 1) When folding in the Vanilla, Cornstatch and lemon juice -- it should be blended together first!! S...

My daughter was looking for a Pavlova recipe for her New Zealand project. Since she is 10, I thought that a recipe with the word "easy" in the title was a good choice. I read the reviews, seve...

AMAZING!!! I have been making Pavlova for 18 years with various recipes. I will never try another! Perfectly crunchy on the outside with an inch of marshmellow fluff on the inside. As sugges...

i was worried that the meringue would be too sweet, so i reduced the sugar to 1 cup and it was still waaaaay too sugary for our tastes. if u would like a subtler flavor, then i recommend u try ...

This is a good recipe to do. The kids love it as they lick the bowl. the only thing I would say is you do not need the corn starch.