A Pavlova is a meringue-based dessert that is served with whipped cream and berries. This was my first attempt at baking this, and despite the fact that this recipe needs to be perfected, it turned out pretty good!
Made entirely of egg whites, sugar, lemon juice, vanilla and cornstarch, this dessert is light and tasty. Crunchy on the outside, and chewy and soft on the inside, this dessert has all the right textures.
I served my Pavlova with a homemade strawberry sauce, readymade whipped cream and fresh berries.
- Five Egg Whites
- ¼ Cup Sugar
- One tsp. Lemon Juice
- 2 tsp. Corn Starch
- 1 tsp. Vanilla
Strawberry Sauce Ingredients:
- One Cup Frozen Strawberries
- ½ Cup Water
- One Lemon Wedge
- ½ Cup Sugar
The first step in making this dessert is to create a merengue by beating stiff egg whites. In order to do this, you will need an electric mixer.
Place the egg whites into the mixing bowl and adjust the mixer to high. If you’re using a Kitchen Aid mixer, adjust it to setting #8-10. It should beat at the fastest speed for the whole time, which is 3-4 minutes long. Gradually add the sugar by pouring little by little into the whites.
You will know when the peaks are stiff when you remove the mixer and the whites have a fluff-like consistency. Now, you are ready to add the cornstarch, lemon juice and vanilla. Use a spatula to gently fold in these remaining ingredients.
Once all the ingredients are combined, create a 9-inch circle on a baking sheet that has been lined with parchment paper, and lightly sprayed with cooking spray or oil. Distribute and create an even circle. (Sorry, I do not have a picture of this step. But, below you can see the baked result to see how to spread onto the sheet.)
Bake in a 300-degree oven for one hour. Once it is finished baking, remove from the oven to cool in a dry, dark place for at least three hours before serving.
Strawberry Sauce Directions:
While the Pavlova is cooling, you can now make your sauce. In a small saucepan, add your frozen strawberries and water. Place the heat to medium-high and allow the berries to break up into the water. I used a whisk to mix the berries. After a minute, add your lemon wedge to cook for another 3 minutes.
Afterwards, remove the piece of lemon and place the berries into a small blender. Blend until smooth, then, add the liquid back into the saucepan. Allow this to cook on medium heat for 20 minutes until it becomes dark in color, and thicker in consistency.
After the sauce is finished cooking, place in a small bowl and let it sit in the fridge for at least two hours before serving.
Once you are ready to serve, carefully remove the Pavlova from the sheet and place on a cake stand. My Pavlova started to crumble at the top, which is normal. I didn’t let mine cool long enough.
Now, you are ready to serve! Typically, whipped cream is spread all over the top, but I served my Pavlova piece-by-piece and garnished it with the whipped cream, berries and the strawberry sauce.
The sauce REALLY made the dessert! Sweet, chewy, crunchy, tangy and creamy… This dessert was so good and I cannot wait to make this again!