Pavlova is a unique yet delicious meringue-based cake. It is widely accepted and believed to have been originally created in Australia or New Zealand. It was named Pavlova in honor of Russian ballerina, Anna Pavlova, during her tour to New Zealand and Australia. Extensive research argues that its creation actually began in Germany.
Having lived in both New Zealand and Germany and eaten the most delicious foods in both countries, I am not surprised this dessert stems from one of them. Regardless of where it originated, it is a very popular dessert throughout the world—and for good reason. Pavlova is a very light, fruity, and perfectly-sweet dessert. Its texture is very smooth with a subtle crunch from the crust.
When Pavlova bakes, the crust typically cracks a little as seen in the photo above. Then it is topped with lightly-sweetened whipped cream and fruit. Popular fruits used as toppings are strawberries, kiwis, pomegranate, blueberries, raspberries, and passionfruit.
Pavlova has been a favorite of mine since my grandma made it for me years ago. She and my grandpa had it while serving a mission to Australia for The Church of Jesus Christ of Latter-day Saints.
I recently made it for a few Christmas parties and both plates were left empty. Everyone loved it and many asked for the recipe. I made it for my kids and a good friend from England (who claims it is a European dessert) and they all devoured it. My two-year-old daughter said, “Mom, this cake is perfect!”
The reason I feel it is ‘crowd-pleasing’ is because it is super simple/easy to make, beautifully unique, is well liked, and is flour free. It is a great dessert for parties for those with and without gluten intolerance.
Directions
Preheat oven to 300 F. Line a baking sheet with parchment paper and sprinkle the paper with a little cornstarch OR use a silicone baking mat on the baking sheet.
Beat egg whites until fluffy but not dry. Gradually beat in the sugar 1 Tablespoon at a time, beating well in between until the mixture turns thick and glossy (shown below).
Fold in the cornstarch, vanilla (I always use Mexican vanilla extract—it’s seriously the best!), and lemon juice.
Fold into the mixture well.
Spoon the meringue onto the parchment paper or the silicone baking sheet into a circle shape. Make the edges higher than the center (this is to form a valley for the toppings to sit in).
(I doubled the recipe in the photo below).
Bake for 1 hour. Turn the oven off and crack the oven door open. Leave the pavlova in the oven while it cools (30-60 minutes).
Whip the heavy whipping cream, confectioners sugar, and vanilla until stiff peaks form.
Use a thin/metal spatula(s) to loosen the Pavlova from the parchment paper or silicone baking sheet. Transfer it to a decorative platter or cake stand before topping it.
Top the pavlova with whipping cream and fruit. Popular favorites are strawberries, kiwis, passion fruit, raspberries, mangos, blueberries, and blackberries.
Use any knife and pie spatula to serve it.
Serve within 24 hours. Keep refrigerated. Enjoy!
Supplies
Mixing bowls—my favorite found here
Heavy Duty Sheet Pan- excellent one here
- Meringue
- 4 egg whites
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- Topping
- 2 cups heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- Topping
- 1 pint ripe strawberries, stems removed and sliced
- 8 ripe Kiwis peeled and sliced
- Or a variety of other fresh fruit
- Preheat oven to 300 F. Line a baking sheet with parchment paper and sprinkle with a little cornstarch OR use a silicone baking mat on the baking sheet.
- Beat egg whites until fluffy but not dry. Gradually beat in the sugar 1 Tablespoon at a time, beating well in between. Once the mixture has turned thick and glossy, fold in the cornstarch, vanilla, and lemon juice. Fold them into the mixture well.
- Spoon the meringue onto the parchment paper or the silicone baking sheet making a circle shape. Make the edges higher than the center (this is to form a valley for the toppings to sit into).
- Bake for 1 hour. Turn the oven off and crack the oven door open. Leave the pavlova in the oven while it cools (30-60 minutes).
- Whip the heavy whipping cream, confectioners sugar, and vanilla until stiff peaks form.
- Use a thin spatula to loosen the Pavlova from the parchment paper or silicone baking sheet. Transfer it on to a decorative platter or cake stand before topping it.
- Top the pavlova with whipping cream and fruit. Popular favorites are strawberries, kiwis, passion fruit, raspberries, mangos, blueberries, and blackberries. Use any knife and pie spatula to serve it.
- Serve within 24 hours. Keep refrigerated.
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Yummy! This looks so good and it sounds delicious, too! I’ve never tried pavolva before, but I think I need to now!
My mouth is drooling – I’ve got to try it. Pinned and shared.