Pavlova's Pavlova

Pavlova's Pavlova

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"To serve, cover with whipped cream and decorate with fruit. This is a very traditional Australian dessert. Enjoy!! "
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Ingredients

2 h servings 122 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 28 mg
  • 1%

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.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat egg whites and sugar in a large, clean bowl with electric mixer until stiff peaks form. In separate bowl, mix together vinegar, vanilla and cornstarch until smooth. Pour cornstarch mixture into egg white mixture and beat until thick and glossy, 4 minutes.
  3. Cover a baking sheet in parchment paper and draw an 8 inch (20 centimeter) circle in the center. Spoon or pipe mixture inside the circle, to within a little less than an inch (2 centimeters) from the edge.
  4. Place in preheated oven, reduce temperature to 200 degrees F (100 degrees C), and bake 1 hour. Turn oven off and leave Pavlova to cool inside. Decorate cooled Pavlova with whipped cream and fruit to serve.

Reviews

25
  1. 32 Ratings

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Most helpful positive review

I didn't add the sugar to the whites right away. You'll get a better rise out of your whites (& won't have to whip it as long) if you whip the whites to a soft peak first, then gradually add th...

Most helpful critical review

Maybe I was doing something wrong but this was terribly hard to make! It also tasted too much like egg and it wouldn't shape properly. I found that the outside burned and the inside was undercoo...

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I didn't add the sugar to the whites right away. You'll get a better rise out of your whites (& won't have to whip it as long) if you whip the whites to a soft peak first, then gradually add th...

Great recipe! I followed the recipe exactly, except instead of making one large cake I made 5 small ones so everyone can have an individual desert. I made this for my friends and they LOVED IT...

A friend made this for me years ago, and called it a Shaum Torte, but the Shaum Torte recipes at this site looked more like traditional merengues. This was what I was looking for. Whipped up s...

I've not had much luck with Pavlova in the past, but this came out great!! I made 6 individual Pavlova's and cut the baking time. My guests were impressed with their individual desserts. Than...

Great pavlova recipe. Crunchy outside soft inside. Only thing - I'd add less sugar next time.

Excellent recipe! I decorated the cake with chocolate flakes and chocolate sauce and served with tinned fruit on the side. Everybody loved it and I will definately do it again! Thank you, Christ...

This recipie is wonderful! My husband was born in Australia and my mother in law has made this for me and I fell in love with it.

Maybe I was doing something wrong but this was terribly hard to make! It also tasted too much like egg and it wouldn't shape properly. I found that the outside burned and the inside was undercoo...

I made this topped with whipped cream and strawberries for a Mother's Day dessert and the plate was scraped clean! It is a perfect light dessert. I've never had Pavlova before, only the crisp-al...

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