I recently had the pleasure of making pavlova for my family, and let me tell you, it was an absolute hit! It was my first time making pavlova, let alone devouring it. The pavlova’s outer shell was crispy, while the interior melted in our mouths, light as a feather. To complete this dessert, a delicious cream and an array of berries filled the center. Because of its light, cloud-like texture, this treat is perfect for summer, but could be served any time of year.
Leftovers can be stored in the refrigerator.
Pavlova
Pavlova is an egg-based dessert that is crispy on the outside and airy on the inside. Enjoy it filled with chantilly cream and fresh fruit.
Servings 6
Ingredients
Pavlova
- 4 egg whites from large eggs Make sure there are no traces of yolks.
- 1 cup extra fine granulated sugar
- 1 tsp good vanilla extract
Chantilly Cream
- 1 cup heavy whipping cream
- 2 tbsp superfine sugar
- 1 tsp good vanilla extract
Instructions
To Make Pavlova
- Preheat oven to 210F.
- On a sheet of parchment paper, trace an 8" circle. I use a salad plate as my guide. Flip the paper over and place it on a baking sheet.
- Whip egg whites to froth and while whipping add 1/2 cup sugar. Add vanilla extract.
- Continue whipping on medium speed until stiff peaks are formed, about 5-7 minutes.
- Gently fold in remaining 1/2 cup sugar with a rubber spatula until combined.
- Use a spoon to carefully spread the mixture inside the circle leaving the center open.
- Bake for about two hours on the center oven rack until crisp. Reduce heat by 20 degrees if browning occurs.
- Cool completely before storing in an airtight container. (Can be made a couple of days in advance.)
To Make Chantilly Cream
- Add cream, sugar, and vanilla to a mixing bowl. Whip the mixture until stiff peaks form, about 3-5 minutes.
- Cover with plastic wrap until ready to serve.
Just Before Serving
- Fill the pavlova with the chantilly cream and fruit.
- Store refrigerated.
