Pavlova Recipe
Find out how to make the Perfect Pavlova – with a step-by-step recipe and troubleshooting tips. Our pavlova recipe calls for a classic meringue base topped with chocolate cream, raspberry curd, fresh berries, pistachios, and mint. It is a showstopper!
Servings 12 people
Calories581 kcal
Cost $ 2.00 per person
Equipment
- Stand mixer with a whisk attachment – I prefer this over a hand mixer.
- Mixer bowl – Copper, metal or glass. Avoid plastic bowls.
- Two spatulas – Avoid wooden spatulas. I like to use one spatula while the meringue is whisking, and the second spatula to transfer the meringue mixture to the parchment paper.
- Baking tray
- Parchment Paper
- Offset spatula
- Clean glass bowls – To help separate egg whites from egg yolks.
- Clean measuring jug (preferably not plastic).
- Blender/food processor – for sugar (only if you’re not using caster sugar).
- Kitchen scale
- Clean hand towels and paper napkins
Ingredients
Classic pavlova base
- 7.8 oz egg whites (from FRESH EGGS) at room temp (about 7 large eggs or 221 g or 225 ml)
- 12.3 oz caster sugar or 350 g (If using granulated sugar, pulse it in the food processor to make it finer)
- 1 tablespoon cornstarch a tightly packed tablespoon (8 -10 g)
- 2 teaspoon white vinegar 10 ml or ¾ teaspoon cream of tartar
- 1 teaspoon grated lemon zest optional (from a dry lemon)
Raspberry Curd
- 4 large eggs at room temperature
- 2 cups granulated sugar
- 2 cups raspberries fresh or frozen
- ½ cup fresh lemon juice
- Zest from one large lemon
- 1 stick unsalted butter or 8 tablespoons, at room temperature and cut into pats
Chocolate Cream
- 20 fl. oz heavy whipping cream chilled (or 600 ml)
- 1 tablespoon pure vanilla extract
- 8 oz thick plain or vanilla Greek yogurt about 250g
- 1 ¼ cups Nutella cup = 240 ml
Toppings
- 8 oz fresh strawberries sliced (or 250g)
- 16 oz fresh raspberries about 500g
- 3 tablespoons shelled pistachios chopped
- 1 small bunch fresh mint leaves
Instructions
- To make the meringue base: Make sure all the equipment (without exception) is clean and dry. Preheat oven to 300°F (150°C). Cut a piece of parchment paper (big enough to line a baking tray). Draw a circle that's 8-inch ( 20 cm) in diameter on the underside of the parchment paper. Line the baking tray with it (the drawn circle must be on the underside). Reserve!
- Gently break an egg, and put the egg white into a small clean bowl. Make sure not to break the egg yolk. Once the egg white is separated, transfer it into a mixer bowl that is on a weighing scale. Repeat with the remaining eggs until you have 7.8 oz (221 g) of egg whites. NOTE: If any egg white gets contaminated by the yolk, discard that egg white and start again with another egg. Keep the egg yolks to make other recipes with them.
- Measure the egg whites and then whisk them on speed on speed 4 (on a 10- speed mixer) until it reaches soft peak stage (you’ll see when you lift the whisk). It will take around 10 minutes!
- Once they reach the soft peak stage, lower the speed to 3 and add the sugar (1 - 2 tablespoon at a time only), waiting about 30 seconds before each addition. In addition, scrape down the sides of the bowl at least once, while adding the sugar. It will take about 15-20 minutes to add and whisk all the sugar. Make sure each addition of sugar is dissolved before adding the next. You don’t want to have a weeping pavlova!
- After adding all the sugar, increase the speed to 4 and whisk the egg white mixture until it is glossy and thick and holds its shape well. But do not overbeat the mixture; otherwise, it will become grainy! TIP: To check if the sugar is dissolved: Take a little meringue to your fingertip and rub it between your thumb and index finger. If you feel any granules, then it needs more time to whisk.
- Next, place the cornstarch and vinegar in a small bowl and mix to combine (it has to be smooth and thick like a slurry).
- As soon as the meringue is glossy and thick, add the cornstarch and vinegar slurry. Then increase the speed to about 5 - 6 and whisk the slurry into the egg whites for about 30 - 45 seconds. Now stop whisking!
- Using another clean spatula, scoop the meringue out of the bowl onto the parchment paper with the drawn circle. Pile the meringue in the middle of the drawn circle.
- Using an offset spatula, spread the meringue to fill the drawn circle on the parchment paper. The meringue must be evenly tall.
- Then create furrows along the sides of the pavlova, going from bottom to top using the offset spatula. Smooth the edges to get rid of meringue points (they burn easily). It has to have soft, rounded edges. Create some swirls on the middle of the meringue on top. The center should be lower than the top edges to accommodate the whipped cream after baking and cooling.
- Transfer the pavlova to the middle rack of the oven and immediately reduce the temperature to 225°F (110°C).
- Bake for 90 minutes. NOTE: Do NOT open the oven door during this time. When the time comes to an end, turn off the oven and let the pavlova cool completely in the oven (or up to 6 hours).
- Transfer the pavlova to an airtight container and store at room temp in a cool dry place (free of draft), until ready to serve. Do NOT store in the fridge or freezer (or it will be soggy). Only top the pavlova with the chocolate cream, curd, and fruits right before serving.
- For the Curd: While the pavlova is baking, let’s make the curd. In a bowl, whisk together sugar and eggs until homogeneous. Set aside!
- In a medium saucepan, over medium-low heat, add raspberries, lemon juice, and lemon zest. Cook until the berries start to break down (around 5 minutes). Stir and ensure the mixture doesn’t burn.
- Add in the egg/sugar mixture and constantly whisk for 2 minutes, or until it begins to thicken (about 5 minutes). Add butter and continue stirring often until the butter is melted. Over a bowl, use a strainer to press the solids out of the mixture.
- Refrigerate the smooth mixture or curd until cold (for at least 4 hours). Refrigerate leftovers in an airtight container for up to 10 days.
- For the Chocolate Cream: Whip the cream and vanilla on a low to medium speed or by hand until stiff peaks form. Ensure the cream stays smooth and doesn’t curdle.
- Whisk in the Nutella with the yogurt until homogeneous. Gently fold the Nutella/yogurt mixture into the whipped cream until homogeneous.
- To Assemble: Right before serving, dollop the chocolate cream over the baked and cool pavlova. Top with the curd and make some swirls on the edges to drip the curd on the sides.
- Then garnish the top with fresh berries, pistachio, and mint. Enjoy!
Recipe Notes
Use egg whites from FRESH whole eggs, not carton egg whites. Separate the egg whites when they are still chilled, but let them come to room temperature before whisking.
Storage
After baking the pavlova and letting it cool completely in the oven, store it UNFROSTED (without toppings) in an airtight container at room temperature in the driest room of the house. It must be away from bathrooms and the kitchen where the humidity is higher.
Do NOT store the pavlova in the fridge; otherwise, it will become soggy!
Can I freeze the pavlova?
No, because once you thaw it the outer shell will lose its crispness.
Nutrition
Calories: 581kcal | Carbohydrates: 93g | Protein: 9g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 78mg | Sodium: 75mg | Potassium: 357mg | Fiber: 6g | Sugar: 83g | Vitamin A: 375IU | Vitamin C: 31mg | Calcium: 89mg | Iron: 2mg
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