Pavlova is a meringue-based cake named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream.
Ingredients for Pavlova:
6 egg whites, room temperature (see tip above)
1.5 cups white sugar
2 tsp corn starch
1/2 Tbsp lemon juice
1/2 Tbsp vanilla extract
Ingredients for Frosting:
1 1/2 cups cold heavy whipping cream
2 Tbsp white sugar
Ingredients for Topping:
4-5 cups fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc)
Mint leaves for garnish
How to Make Pavlova:
Prep: Preheat the Oven to 225 °F with the rack in the center of the oven. Line a large baking sheet with parchment paper.
1. Using your stand mixer, beat 6 egg whites on high speed 1 minute until soft peaks form. With mixer on, gradually add 1 1/2 cups sugar and beat for 10 minutes on high speed, or until stiff peaks form. The mixture will be smooth and glossy.
2. Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
3. Pipe meringue onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hour and 15 minutes then turn oven off and without opening the door, let meringue in the hot oven another 30 minutes. The outside will be dry and crisp to the tap and very pale cream colored (almost white) and the inside will still be marshmallow soft.
4. Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container (or plastic bag) for 3-5 days at room temperature.
How to Make Pavlova Frosting and Assembly:
1. Beat cold heavy whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
Once they are assembled they stay great for up to 4 hours at room temperature.